Vegetable Coconut Curry with Rice Recipe
1 Can Coconut Milk
2 Cup Russet Potatoes, peeled and diced
2 Cups Yam, peeled and diced
1 Can Garbanzo Beans, drained and rinsed
1 Cup English Peas (frozen)
1/4 Cup Chopped Cashews
2 Tablespoons Curry Powder (plus extra for the Potatoes & Yams)
1 Tablespoon Granulated Garlic (plus extra for the Potatoes & Yams)
1/4 teaspoon Chili Flakes
2 Tablespoons Yellow Miso Paste
2 Tablespoons Tamari Sauce
2 Cups Brown or White Rice
Place the Curry Powder in a medium sized pot. Over low heat slowly roast the curry powder. Make sure to keep the powder moving with a spoon so that it roasts and does not burn. Cook for 1-2 minutes, it should start to smell of strong curry aromas. Turn off heat, whisk the coconut milk into the pan, add the miso paste and cook over the lowest burner setting.
Set up your steamer.
Season the potatoes with a few shakes of curry powder and granulated garlic lightly season with salt. Steam Potatoes until just tender. Once cooked add to the coconut curry sauce .
Season the Yams with curry powder, granulated garlic and salt. Steam the yams until just tender. Remove from the steam and place on a plate and allow to cool.
Cook 2 cups of rice according to package directions.
Once potatoes are soft and the sauce is starting to thicken, turn off the heat.
In a large saute pan, add just 2 drops of oil to the pan. Add the yams, cashews. Garbanzo Beans and english peas. Cook over medium high heat. Add the granulated garlic and tamari sauce, continue stir until will coated. Remove from the heat.
Place a mound of rice on a plate, then top with the coconut curry sauce and potatoes, finish with the yam and english peas.
Recipe and Photo by Stefen Janke/Plant Punk Kitchen
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