Vegan Coconut Curry with Vegetables
I first became obsessed with Thai food on a trip to New York a few years back. My friend and I ducked into a small Thai restaurant in Manhattan for a quick lunch and I was served one of the best coconut curry dishes I have ever had.
- 1 1/2 tablespoons coconut oil
- 1 medium onion chopped
- 1 can of coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon curry powder
- 1 teaspoon powdered ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- 2 teaspoons tapioca powder (to thicken)
- 1/2 cup chopped basil leaves
- 1 small head cauliflower chopped
- 3 medium carrots sliced
- 2 cups snap peas
Melt the coconut oil in a saucepan over low heat. Add the onion, cover, and simmer on low for 10-15 minutes. Add the coconut milk, maple syrup, curry, ginger, salt and turmeric. Heat on low until mixture simmers. Mix in tapioca starch until dissolved. Remove from heat and stir in the basil.
Place 2-3 cups water in a pan. Bring to a boil over high heat. Add vegetables and simmer for 10 minutes, or to desired consistency. Drain.
Pour the sauce over the vegetables and mix well. Serve with rice.