Dairy-Free Coconut Curry

Savor the rich, creamy flavors of this Dairy-Free Coconut Curry, a delightful blend of coconut milk and aromatic spices. This dish is packed with vibrant vegetables and your choice of protein, making it a satisfying meal that is entirely free of dairy.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp coconut oil

1 large onion, diced

3 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup carrots, sliced

1 can (14 oz) coconut milk

1 cup vegetable broth

2 tbsp red curry paste

1 tsp ground turmeric

1 tsp ground cumin

Salt and pepper to taste

1 block (14 oz) firm tofu, cubed or 2 chicken breasts, cubed

Fresh cilantro, for garnish

Cooked rice, to serve

Instructions

1. Heat coconut oil in a large pot over medium heat.

2. Add diced onions and sauté until translucent.

3. Stir in garlic and ginger, cooking until fragrant.

4. Add red and yellow bell peppers, broccoli, and carrots; sauté for 5 minutes.

5. Pour in coconut milk and vegetable broth, stirring to combine.

6. Mix in red curry paste, turmeric, and cumin; season with salt and pepper.

7. Add tofu or chicken and simmer for 20 minutes, or until protein is cooked through.

8. Garnish with fresh cilantro and serve hot over cooked rice.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat curry in a saucepan over medium heat, adding a splash of broth if needed to adjust consistency, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.