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Cozy veggie coconut curry
Millie

Cozy Veggie Coconut Curry

This Cozy Veggie Coconut Curry is a warm, comforting dish made with tender vegetables simmered in a rich, creamy coconut curry sauce. Packed with flavor and perfect for weeknights, it’s a hearty, plant-based meal that comes together easily and pairs beautifully with short-grain brown rice or naan.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 Onion Diced
  • 2 Garlic Cloves
  • 1 Inch Fresh Ginger Grated or minced
  • 1 Zucchini Diced
  • 1 Bell Pepper Diced
  • 1 Cup Diced Tomatoes Fresh or canned
  • 1 Cup Red Lentils Rinsed
  • 1 Can Chickpeas Drained and rinsed
  • 1 Can White Beans Drained and rinsed
  • 1.5 Cups Coconut Milk
  • 2 Cups Vegetable Broth
  • 1 Tbs Almond Butter Trust the process
  • 1 Bay Leaf
  • .5 Tsp Cinnamon
  • 1 Tbsp Ground Coriander
  • 1 Tbsp Cumin
  • 1 Tbsp Turmeric
  • 1 Tbsp Garam Masala
  • 1/4 Tsp Ground Cloves
  • Chilli Powder Or Chilli Flakes To taste
  • Garlic Powder To taste
  • Dried Oregano A pinch adds warmth
  • Sea Salt A pinch
  • Pepper A pinch
  • Olive Oil A large drizzle for sautéing

Method
 

  1. Prep with intention
    Dice all vegetables, rinse lentils, drain and rinse canned beans. Set everything aside so the cooking flows smoothly.
    2. If you are making rice, this would be a good time to start it.
  2. Build the base
    Heat a generous drizzle of olive oil in a large pot over medium heat.
    Add the onion and bell pepper and sauté until softened and fragrant, about 5 minutes.
  3. Bloom the spices
    Stir in the minced garlic and ginger, followed by all the spices and seasonings. Allow them to simmer gently in the oil for 4-5 minutes, stirring often.
    4. Be very generous with seasonings. Add more if your soul says yes!
  4. Create the curry body
    Add the diced tomatoes and broth. Bring to a gentle simmer.
  5. Let it soften and thicken
    Add zucchini, lentils, chickpeas, white beans and a bay leaf.
    Simmer uncovered for about 30 minutes, stirring occasionally, until the lentils break down and the curry thickens into a stew like texture.
  6. Make it creamy
    Lower the heat and stir in the coconut milk and almond butter. Mix until everything becomes silky, unified and rich. Taste and adjust with salt or spices.
  7. Rest and serve
    Remove the bay leaf. Le the curry sit for a few minutes before serving so the flavors settle. Serve over rice or with naan.
    8. Before your first bite, take a quiet moment of gratitude for the ingredients, the earth, and the hands that prepared it.
    Research shows that relaxed, mindful eating may help your body digest and absorb nutrients more effectively. Pause, breathe, and enjoy.

Notes

  • Feel free to change out vegetables and have fun with this recipe, many things can be substituted.
  • Olive oil can be changed out to coconut oil.
  • Connecting to our food is a beautiful practice. It allows us to have gratitude for the energy and nutrients our body is receiving. A simple thank you to the foods you use and consume goes a long way!
  • Make it spicier? - add chili flakes
  • No coconut milk? - use cashew cream, almond milk or soy milk
  • Add greens, spinach or kale
  • Add more protein? Chickpeas, beans or tofu
  • Make it thicker - simmer longer
  • Make it soupier - add veggie broth
  • STORING CURRY: Let the curry cool, then transfer to airtight container. Refrigerate for up to FOUR days and reheat on the stove or microwave. Store in freezer for up to 2 months.
  • Can choose to not make it vegan and add meat.