Get ready to whip up a delicious and comforting Dairy-Free Coconut Curry that’s perfect for any night of the week. This dish is packed with vibrant veggies and aromatic spices, offering a delightful blend of flavors that will surely win you over.
Coconut oil is the base for sautéing, adding a subtle richness and enhancing the tropical flavor. Onion provides a savory foundation, while garlic and ginger bring warmth and depth. The red and yellow bell peppers add sweetness and color, and broccoli and carrots offer a nice crunch and nutritional boost.
Coconut milk is the star here, giving the curry its creamy texture without dairy. Vegetable broth adds a savory liquid base. Red curry paste, turmeric, and cumin provide the aromatic and spicy notes, balanced with salt and pepper. Choose between firm tofu for a plant-based protein or chicken for a non-vegetarian option. Top it off with fresh cilantro for a burst of freshness, and serve over cooked rice to complete the meal.
This curry pairs wonderfully with jasmine or basmati rice. For a low-carb option, try it with cauliflower rice. A side of naan or roti makes it more hearty, perfect for soaking up the flavorful sauce. To add freshness, serve with a side salad of cucumber and mint.
Start by heating coconut oil in a large pot over medium heat. Once it's shimmering, add the diced onions and sauté until they turn translucent. This should take about five minutes, and you’ll know it’s ready when you can smell the sweet aroma of the onions.
Next, stir in the garlic and ginger. Cook them just until they’re fragrant—about a minute. This step is crucial as it releases the full flavors of these ingredients, setting the stage for your curry.
Add your sliced red and yellow bell peppers, broccoli florets, and carrots to the pot. Sauté these veggies for around five minutes. They should start to soften but still hold their vibrant colors.
Pour in the coconut milk and vegetable broth. Stir well to combine everything. The coconut milk will give the curry its creamy base, while the broth adds depth.
Mix in the red curry paste, turmeric, and cumin. Season with salt and pepper to taste. This is where your curry gets its signature flavor, so make sure to stir thoroughly to incorporate the spices evenly.
Now, add your tofu or chicken cubes. If you’re using tofu, gently fold it in to avoid breaking the cubes. Let the curry simmer for about 20 minutes, or until your protein is cooked through and the flavors meld beautifully.
Finish by garnishing with fresh cilantro before serving it hot over a bed of cooked rice. Enjoy this aromatic and satisfying meal!
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