Coconut Curry
This powerhouse of protein and vitamins is a delicious vegan dish. It is cooked, but still an excellent choice for a delightful, nutritious pasta side.
This recipe provides the following essential nutrients: Vitamin C, protein, fiber, iron, folate, potassium, and copper.
Ingredients
Pasta
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12oz brown rice pasta
Curry Sauce
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22oz culinary coconut milk
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1 lb broccoli, broken into bite size pieces
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1/2 lb cut carrots
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1/2 lb green peas (fresh or frozen)
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16oz fresh sliced mushrooms
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1/4 large red bell pepper; diced
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1/4 large white onion; diced
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1 1/2 celery stalks; diced
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3 green onions; diced
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1 cup fresh cilantro; diced
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About tbsp sized piece ginger root; minced
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6 small cloves of garlic; minced
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1 chili pepper; sliced
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1/4 tsp curry powder
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1/4 tsp cayenne pepper
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1/4 tsp pink Himalayan salt
Instructions
Curry Sauce
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In a medium-high heated pan add onion, green onion, cilantro, celery and carrots; cook for 2 minutes stirring frequently
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Add broccoli, mushrooms and red bell pepper to pan; stir into already cooked vegetables and heat for 3 minutes stirring frequently
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Add the garlic and ginger; cook for 2 minutes
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Add peas and coconut milk; stir into cooked ingredients; then add curry, cayenne and salt
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Slightly reduce heat and cook for 6 minutes, stirring occasionally
Pasta
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Cook pasta according to directions on box
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Drain and add curry sauce to slightly cooled pasta