This is a rating of the 30-minute Coconut Curry recipe, by Dana on minimalistbaker.com.
Curry is a no-brainer. It’s delicious, it’s quick and easy to make, and you don’t have to “veganize” any of the ingredients. Keep in mind, though, that the curry is high in saturated fat so go easy on it if you’re watching your intake. Also, it’s a good idea to add some chopped nuts or some other protein-rich ingredient to keep you satisfied for longer.
This recipe is a variation of vegetables in yellow curry which is a common dish that is already vegan, and it’s amazing! It has a wonderful, yellow color with highlights of green, orange, and red from the veggies and red pepper flakes. It tastes as spicy as it smells, so go light on the red pepper flakes if you’re not into spicy food. As for the texture, this curry is the perfect combo of zingy and creamy to have with any grain, be it quinoa, rice, or even pasta.
The most time-consuming part of this dish is making the quinoa, and that says a lot! Dicing might take you a bit longer if you aren’t a fast chopper, but aside from that it’s just sauteing vegetables and stewing them in coconut milk. Most of the ingredients are pretty standard, the most expensive item being the coconut milk, which premade can run you $3 – 4 per can. If you have a nut milk bag, you can use it to make your own coconut milk with coconut shreds, which are much cheaper.
This recipe makes a low-carb, high-fat dish that’s packed with a healthy variety of vegetables and spices. With that said, for a recipe so high in saturated fats, it’s relatively low in protein. The coconut milk is behind the saturated fat content. The good news is that this curry is so flavorful that you can get away halving the serving size, and it will still be delicious. Add high-protein ingredients to this recipe to balance out the meal, or you’ll end up hungry again soon. Nuts are an excellent source of protein that won’t change the flavor of this meal too much.