Vegan Red Veggie Curry

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
  • cumin
  • turmeric
  • ginger
  • 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!