A Coconut Curry Master and More.

Kimberly Guerin works for National Geographic and is an animal advocate and activist.  She is also a world traveler and a passionate vegan who loves to spread the vegan message whenever possible.  Certified in plant-based nutrition, Kim enjoys helping people transition to a healthier and more compassionate lifestyle.

We love it when Kimberly joins us on #LunchBreakLIVE and shares some of her favorite meals with us.  We are so lucky to have such great chefs join us on a daily basis, spreading their vegan vibes through food.  Be sure to check out past shows for a variety of creative recipes available for you to try at home.  Now let’s get back to the Curry made on today’s show.

See Also

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Let’s Get Cooking!

I don’t know about you, but I am ready to get cooking some coconut curry, I am hungry!  And this meal looks perfect.  Simple to make, creamy, healthy, and filling.  I am posting the recipe below so you can give it a try too, and I sure hope you will.  Also, I recently joined plantbasedneighbor.com to connect with like-minded people in my area and I am loving it.  Consider signing up and creating a new outlet to spread your vegan message and meet new people.  Until next time…

Creamy Spinach & Mushroom Coconut Curry ????

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Course Main Courses

Cuisine Thai

Ingredients

  

• 2 tsp oil
• 1 medium yellow or red onion finely chopped 3 cloves garlic, minced
• 1 thumb-sized piece of ginger peeled, minced
• 2 cups cooked chickpeas
• 1.5 cups mushrooms thinly sliced (about 15 small mushrooms)
• 1 Tbsp curry powder
• 1/2 tsp paprika powder
• 1 can coconut milk I used full-fat
• 4 handfuls baby spinach
• Salt and pepper to taste
• 1 red bell pepper, cut into thin slices
• 10-15 cherry tomatoes sliced

Instructions

 

• Add oil, onion, garlic, ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning, and to deglaze the pot as needed.
• Add the chickpeas and mushrooms to the pot and cook for 5 minutes. Add the curry and paprika powders and sauté for one minute longer.
• Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.
• Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chilli flakes and lemon wedges.

Notes

Storage: store in an air-tight container in the fridge for up to 3 days.

Keyword vegan

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