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Coconut Vegan Curry


I have been cooking from past eight years at home. I love to cook best vegan recipes and I am passionate about it. So I thought to share my vegan recipes with you. Interesting things about these best vegan recipes is that it is hundred percent original and are very innovative. The recipe which I am going to share with you is one of the best vegan recipes. Best vegan recipes which I am going to share with you are healthiest things to eat. These are also easy and cheap to make.

Eating vegan recipes also minimizes your calories intake and helps you to stay fit. Fortunately to stay healthy you do not require tofu or weird vegetables in your kitchen. You also do not need rice cakes and baby carrots in your meal.

Coconut vegan curry is one of the best vegan recipes which is very tasty to eat and is healthy. It is very easy to cook, and you need very simple ingredients to prepare coconut vegan curry.

Ingredients:

You need to bring following ingredients to cook coconut vegan curry.
•       One-fourth cup of unsweetened shredded coconut
• Two cups of water
• One tsp. salt
• One cup jasmine of rice
• One cup of packed coarsely chopped fresh cilantro
• Three-fourth cup of unsweetened light coconut milk
• Four tsp. of minced fresh ginger
• One tbsp. of fresh lime juice
• Two large minced garlic and cloves
• Two tbsp. of vegetable oil or cooking oil
• Sixteen ounces of extra firm tofu which is drained, patted dry, and cut into half inch size of cubes
• Half cup of thinly sliced green onions
• Two tsp. of curry powder
• One tsp. of ground cumin
• One-eighth tsp. of dried crushed red pepper
• One cup of whole small cherry tomatoes
• Two tbsp. of chopped peanuts



Method:

To make Coconut vegan curry, you need to follow these simple steps carefully.

• Take a non-stick skillet.
• Heat the non-stick skillet over medium flame.
• Add shredded coconut and fry it until coconut turn light golden in color for about five minutes.
• Transfer light golden coconut in a bowl.
• Boil water and salt in a heavy saucepan on a medium flame.
• Add rice into the boiling water.
• Reduce the heat to simmer, cover the saucepan until water is absorbed by rice, and rice become tender. It will take about eighteen minutes.

• Take a blender and add puree of cilantro, half cup of coconut milk, one tsp. of ginger, lime juice and minced garlic. Blend it until it becomes puree.

• Add rice into the puree and keep it aside.
• Take oil in non-stick skillet over high flame.
• Add tofu in non-stick skillet and fry until it become golden in color. It will take six minutes.
• Now add onions, curry, cumin seeds, red pepper, ginger and garlic and stir for fry for one minutes.
• Fry remaining tomatoes and coconut milk. Now season it with salt and pepper. Stir it well.

Serve rice in four plates and garnish it with tofu mixture. Sprinkle peanuts over the rice..

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