This coconut milk and pineapple vegetable curry is loaded with six healthy vegetables and is creamy, savory, tangy, and mildly sweet - a fragrant, satisfying, healthy vegan curry made on the stove or in a crockpot. Gluten-free, dairy-free + oil-free! 😍
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
elavegan.com/vegetable-curry-...
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INGREDIENTS:
½ big onion diced
½ medium eggplant (cut into small cubes)
1 medium-sized carrot diced
½ medium zucchini diced
½ bell pepper diced
2-3 cloves garlic minced
1 15-ounce can chickpeas or beans of choice (drained and rinsed)
1½ cups (250 g) pineapple small chunks
1½ cups (360 ml) canned coconut milk (regular or light)
1½ tbsp curry powder (use less for a less spicy curry)
1 tsp onion powder
1 tsp ground cumin
¼ tsp smoked paprika
¼ tsp turmeric (optional)
¼ tsp cayenne pepper (optional)
1-2 tsp cornstarch or potato starch (to thicken)
Salt and pepper to taste
Cooked rice of choice (I prefer Basmati or Jasmine rice)
Fresh coriander or parsley to serve
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23 окт 2023
