Easy Vegan Coconut Curry

Easy Vegan Coconut Vegetable Curry

This recipe is so easy that you might assume it will be missing some essential flavors. But, it’s not! This recipe serves 6, so you can make it on Sunday night, along with some instant brown rice, and have it for dinner the whole week. That’s a huge time saver! Like many other ethnic recipes, the only complicated matter is that the Coconut Curry requires curry powder and coconut milk, so you might need to do a little digging to find them! Nevertheless, the local Indian restaurant down the street might have some competition…

Ingredients:

·        1 13.5 oz. can light coconut milk

·        1 14.5 ounce can tomato sauce

·        2 tablespoons Indian Curry (I used Orange)

·        2 medium-sized sweet potatoes, peeled and cut into dice-sized pieces

·        1 cup of chopped carrots (I chopped up precut mini carrots)

·        1 large zucchini, cut into thin slices and wedges

·        1 medium onion, chopped

·        ½ teaspoon fresh ginger

Directions:

1.     Combine coconut milk, tomato sauce, and curry in a large pan and bring to a boil.

2.     Reduce to medium-low heat and add all of the vegetables. Mix well.

3.     *Cook for 45 minutes, or until all of the vegetables are cooked.

*The aromatic curry and coconut might pull in some hungry college friends. Be cautious!