Eating a plant-based diet isn’t for everyone, but for me – I love it! So in our home, I’m vegan and everyone else…is not. So when putting together a healthy dinner, if I dare hope to serve up a vegan dish – it better be good enough to get away with the lack of meat and dairy.
Somewhere along the way, while opting for a more high-fat, low-carb way of living while still being vegan, this recipe came to be. Since then, it’s been my go-to. There’s no prep time needed to chop anything, it’s so simple you just toss everything into the pot and let it cook on the stovetop in no time.
It’s chunky like a stew, with a creamy coconut milk base, and just a hint of spice that will keep that warmth going through your whole body as you enjoy it. While we used a Vindaloo curry paste in this (slightly spicy), you can easily swap that out for a mild Indian curry paste as well to suit your own tastes.
In our home, this is our comfort food. To be completely honest, I make it about once a week and we’ve not gotten sick of it yet! That’s rare.
If you’re a low-carb dieter (or full-blown ketogenic dieter) this recipe is one that will keep you satisfied while keeping the carbs low, sugar out of it, and complete with healthy fats to keep you sustained.
Ingredients
- 2 cans full-fat coconut milk
- 2 cups canned diced tomatoes, not drained
- 1 can bamboo shoots, strained
- 4 cups assorted frozen veggies (we used low-carb options: broccoli, cauliflower & kale)
- 1 tbsp salt, plus more to taste
- 1/2 cup Indian curry paste (we used Patak brand)
Equipment
- Large Stovetop Pot W/ Lid
Method
- Dump all of your ingredients into your pot, mix quickly and then set your stovetop to HIGH, bringing your curry to a boil, uncovered (about 10 minutes).
- Once boiling, place the lid on the pot, set to LOW to simmer for another 20 minutes, stirring occasionally.
- That's it! Enjoy!
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