I’ve been going through full fat coconut milk like it’s water, except it’s anything like water because it’s unbelievably rich and creamy and everything I’ve ever aspired to be. I guess. Anyway, here’s yet another cozy bowl for this season of comfort because I literally don’t have enough in my arsenal. Inspired by my undying love for Indian food and my excitement when I found tandoori seasoning at Whole Foods yesterday.
Vegan Red Veggie Curry
- 1 onion, chopped
- 1 cup diced carrots
- 1/2 cup broccoli florets
- 1 bag frozen peas
- 1 can rinsed and drained chickpeas
- 1 can full fat coconut milk
- 1/2 vegetable stock
- 2 tablespoons red curry paste (i used thai kitchen brand)
- sea salt
- punjab red tandoori seasoning (i used urban accents brand)
Sauté the onion in olive oil and spices. One soft toss in carrots and cook until soft. After a few minutes add in the red curry paste and mix around. Pour in the coconut milk, vegetable stock, peas, broccoli, and chickpeas. Bring heat to high and bring to a boil. Once boiling lower to a simmer and cook for about 30-40 minutes half covered with stirring every 10 minutes (you’re cooking down the liquid until i’ts mostly absorbed. Cook until thick and continue to add spices as needed!