Occasionally, you need to find healthy vegan recipes that pack some greens in there in a form other than a salad, like in this coconut curry recipe. For those nights, try this recipe. It is so simple, and yet so tasty and nutritious. It is oil-free, but so satisfying from the fat content of the coconut milk. When choosing a coconut milk, the low-fat varieties are okay if you look for a can that only lists coconut, water and guar gum. Guar gum is a plant-derived soluble fiber that helps to thicken the coconut milk when some of the fat is filtered off.
1 Cup (16 tbs)
1 , finely sliced
1⁄4 Bunch (25 gm), chopped (Or Large Handful)
14 Ounce (1 Can)
1⁄4 Cup (4 tbs), toasted and chopped (Or Handful)
1.Rinse the millet with water, drain, add 2 cups water for every 1 cup millet. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 20 minutes. Millet is fully cooked when it is dry and fluffy. Do not stir the millet while it is cooking.
2.Meanwhile, heat a pot to medium and lightly saute the onion. Add the spices, then add the spinach and allow it to wilt. A splash of water in the pot will steam it lightly. Once the greens have reduced, stir in the coconut milk and adjust seasoning to taste. Turn down and simmer for 10-15 minutes. Serve over the millet, with toasted almonds or cashews to garnish. I hope you enjoy this coconut curry recipe, the latest of my healthy vegan recipes.
Are you looking for an interesting way to include the greens in your diet? Here's an alternative that is healthy and tasty at the same time. Watch the chef prepare this Vegan Coconut Curry that is sure to tickle your taste buds.