curry Archives - Forks Over Knives https://cms.forksoverknives.com/tag/curry/ Plant Based Living Mon, 23 Oct 2023 17:27:36 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 https://www.forksoverknives.com/uploads/2023/10/cropped-cropped-Forks_Favicon-1.jpg?auto=webp&width=32&height=32 curry Archives - Forks Over Knives https://cms.forksoverknives.com/tag/curry/ 32 32 Vegan Red Curry with Cauliflower and Potatoes https://www.forksoverknives.com/recipes/vegan-soups-stews/vegan-red-curry-with-cauliflower-and-potatoes/ https://www.forksoverknives.com/recipes/vegan-soups-stews/vegan-red-curry-with-cauliflower-and-potatoes/#comments Mon, 23 Oct 2023 18:27:36 +0000 https://www.forksoverknives.com/?post_type=recipe&p=164292 This hearty vegan red curry is spicy, savory, and ready to serve in just 30 minutes. Lemongrass, crushed red pepper, and fresh...

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]]> This hearty vegan red curry is spicy, savory, and ready to serve in just 30 minutes. Lemongrass, crushed red pepper, and fresh garlic add an extra infusion of flavor to the base of Thai red curry paste, while coconut milk works its plant-based magic to create a velvety sauce that will leave you licking the bowl. Little red potatoes and riced cauliflower absorb the aromatic curry until they’re plump and tender, but feel free to add in any other favorite veggies you have on hand. Serve over brown rice with a garnish of fresh cilantro and a squeeze of lime to indulge in a dish that’s just as much a feast for the eyes as it is your mouth.

For more quick-and-easy curry recipes, check out these tasty ideas:

Yield: Makes 9⅓ cups curry + 4 cups rice
Time: 30 minutes
  • 1 cup chopped onion
  • ¾ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 2 tablespoons Thai red curry paste
  • 2 cups low-sodium vegetable broth
  • 2 cups refrigerated unsweetened coconut milk (not canned)
  • 1½ lb. coarsely chopped red potatoes (4 cups)
  • 1 12-oz. package fresh or frozen cauliflower rice
  • 1 6-oz. can no-salt-added tomato paste
  • 1 tablespoon chopped lemongrass (optional)
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon arrowroot powder
  • Sea salt, to taste
  • 4 cups hot cooked brown rice
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. In a large saucepan cook onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry paste; cook and stir 1 minute. Add the next seven ingredients (through crushed red pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
  2. In a small bowl stir together arrowroot powder and 2 tablespoons water. Add to saucepan; cook and stir 1 to 2 minutes or until thickened. Season with salt.
  3. Spoon curry mixture over brown rice and sprinkle with cilantro. Serve with lime wedges.

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]]> https://www.forksoverknives.com/recipes/vegan-soups-stews/vegan-red-curry-with-cauliflower-and-potatoes/feed/ 2 Curried Butternut Squash and Cauliflower Stew https://www.forksoverknives.com/recipes/vegan-soups-stews/curried-butternut-squash-and-cauliflower-stew/ https://www.forksoverknives.com/recipes/vegan-soups-stews/curried-butternut-squash-and-cauliflower-stew/#comments Mon, 03 Oct 2022 18:39:48 +0000 https://www.forksoverknives.com/?post_type=recipe&p=161436 Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as...

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]]> Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower florets absorb the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.

For more vegan curry recipes, check out these tasty ideas:

Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.

Yield: Makes 8 cups stew + 4 cups rice
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped carrot
  • 4 cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 4 teaspoons curry powder
  • 2 cups unsweetened coconut milk beverage
  • 1¼ lb. butternut squash, cubed
  • 1 10- to 12-oz. package fresh cauliflower rice
  • 1 5- to 6-oz. package baby spinach
  • 2 tablespoons lime juice
  • ¼ cup chopped fresh cilantro
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups hot cooked brown basmati rice
  • Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)

Instructions

  1. In a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
  2. Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
  3. Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro.

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