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Before you jump to Spicy coconut curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays a great deal more popular than before and rightfully so. Poor diet is one factor in illnesses such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to lead a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by implementing some simple changes.
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Hence, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to spicy coconut curry recipe. You can have spicy coconut curry using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Spicy coconut curry:
- You need 1 can baby corn
- You need 1 can diced tomatoes
- Provide 1 cup diced onion
- Get 1 cup diced celery
- Provide 1 cup diced carrot
- Take 1/2 cup frozen peas
- Use 1 cup diced cauliflower
- Take 1 cup diced broccoli
- Take 2 tbsp minced garlic
- Prepare 1 can garbanzo beans (chickpeas)
- Prepare 1/2 cup green lentil
- Prepare 2-3 tbsp mild curry paste (pataks)
- Provide 2 tbsp Thai chili paste (or diced fresh jalapēno)
- Get 1/2 can coconut milk
- Get Optional
- You need 1 cup quartered mushroom
- Take 1 cup quartered baby potatoes
- Take Diced chicken breast or thighs (and cooked)
Instructions to make Spicy coconut curry:
- Dice veggies, in large soup pan add all veggies except diced tomatoes. On med-low heat cook veggies for about 10-15 mins until they start to soften
- Add curry paste and coat the veggies. Let cook for another 10-15 mins
- Add beans and or meat. Mix well
- Drain most of the liquid from the diced tomatoes then add tomatoes to pot stir well
- Add coconut milk and chili paste or jalapenos. Stir well and less simmer for 20 mins.
- Serve hot, best over rice
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