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Minimalist Baker
30 Minute Coconut Curry
A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
139
7,655
1,082
30 min
TOTAL TIME
451
CALORIES
$2.87
PER SERVING
Ingredients
17 INGREDIENTS
4 SERVINGS
1/4 cup tomato
diced
sea salt and black pepper
to taste
2 cans light coconut milk
14 oz light coconut milk
1/3 cup snow peas
loosely cut
1 pinch cayenne
1 cup veggie stock
1 tbsp coconut oil
1 tbsp fresh ginger
grated
1 cup quinoa
rinsed in a fine mesh strainer
fresh lemon juice
cilantro, mint and/or basil, red pepper flake
1 small onion
diced
1/2 cup broccoli florets
diced
1/2 cup diced carrots
1 tbsp agave nectar
optional
1 tbsp curry powder
4 cloves garlic
minced
Directions
13 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
View Directions on Minimalist Baker
Health Info
Macros
48g
CARBS
25g
FAT
8g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What is Coconut Curry?
What ingredients do I need to make Coconut Curry?
Can I substitute the curry powder with other spices?
Do I need to use full-fat coconut milk?
How do I prevent the coconut milk from separating?
Can I make Coconut Curry ahead of time?
How can I adjust the spiciness of the curry?
What are some good sides to serve with Coconut Curry?
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