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Easy Vegan Coconut Curry


Yield: 4 Servings

1 cup brown rice, uncooked
1/2 cup low-sodium vegetable broth (or 1 tablespoon coconut oil; if you cook with oil)
1/2 white onion, diced
1 small clove garlic, minced
A pinch of sea salt and black pepper
1-inch knob of fresh ginger, minced
1.5 tablespoons red curry paste
1 green bell pepper, sliced
1/2 head of cauliflower, florets
1 small head of broccoli florets (about 1 cup)
1 cup frozen edamame
1 can light coconut milk
1/2 cup low-sodium vegetable broth
2 tablespoons Kikkoman Soy Sauce
1 tablespoon raw coconut sugar
1 tablespoon Kikkoman Sriracha Hot Chili Sauce
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric (or fresh)
1/2 teaspoon garam masala


Green onion
Fresh lemon juice
Sesame seeds
Red pepper flakes


Start by cooking the brown rice according to the directions. Meanwhile, heat the veggie broth in a large saucepan or pot to medium heat. Sauté the onion and garlic until translucent. 3-4 minutes. Add a pinch of sea salt and pepper. Next stir in the ginger and red curry paste then sauté for 2 minutes.

Stir in the bell pepper, cauliflower, broccoli and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally and adding a splash more of veggie broth/water as needed, if you feel like it’s getting dry. Now pour in the can of coconut milk, 1/2 cup veggie broth, soy sauce, coconut sugar, Sriracha, curry powder, turmeric and garam masala. Stir until well combined. Bring to a boil then reduce heat to simmer about 8-10 minutes. Turn off heat.

Serve over brown rice and garnish with optional toppings.

Influencer Author: Shannon Leparski

The Glowing Fridge


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