Veggie-Filled Coconut Milk Curry
Veggie-Filled Coconut Milk Curry

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, veggie-filled coconut milk curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetable curry with pineapple & coconut milk. You can add other veggies like cauliflower, broccoli, butternut squash, spinach or even sweet potatoes. Use your favorite veggies or the ones which are in season right now.

Veggie-Filled Coconut Milk Curry is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Veggie-Filled Coconut Milk Curry is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have veggie-filled coconut milk curry using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Veggie-Filled Coconut Milk Curry:
  1. Get 1 Chicken thigh meat
  2. Get 1/2 Bamboo shoot (boiled)
  3. Prepare 2 Japanese leek
  4. Take 3 Bell pepper (or shishito peppers)
  5. Take 1 Onion
  6. Get 1 bag Shimeji mushrooms
  7. Get 1 tbsp Cooking oil
  8. Prepare 300 ml Water
  9. Prepare 2 tsp Chicken soup stock (granules)
  10. Take 1 can Coconut milk
  11. Get 120 grams Japanese curry roux cubes

This soup is filled with veggies and protein, a perfect well rounded meal. Vegetable curry recipe with coconut milk and pineapple! This healthy veggie curry is vegan, gluten-free, oil-free · Chickpea Curry is made with loads of Indian spices, coconut milk, and tomatoes for a filling yet ultra healthy vegetarian Vegetable Curry With Coconut Milk and Pineapple - Elavegan. This simple and satisfying vegan and gluten-free recipe is for vegetables simmered in an Indian-inspired curry with coconut milk.

Instructions to make Veggie-Filled Coconut Milk Curry:
  1. Chop chicken into bite-sized pieces. Salt and pepper lightly.
  2. Slice the onion into thin wedges.
  3. Chop eggplant roughly into small chunks.
  4. Rinse the shimeji mushrooms and shred.
  5. Chop bamboo shoots into half crosswise, then slice thinly.
  6. Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
  7. Open the can of coconut milk.
  8. Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
  9. Add the onions and stir-fry until soft.
  10. Add eggplants and stir-fry until the surface becomes translucent.
  11. Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
  12. When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
  13. Add curry roux. Serve once the roux has dissolved.

Just about any veggies will do in this recipe; try adding spinach to get your greens or baby corn for an unexpected twist. Canned coconut milk is not the same as refrigerated coconut milk - refrigerated coconut milk is more of a beverage. It's usually watered down and filled with additives. You can swap out the above veggies for your favorites. Just make sure to chop everything into similar size so they cook evenly.

So that is going to wrap this up with this exceptional food veggie-filled coconut milk curry recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!