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Coconut curry vegan




Iodized salt

1/2 teaspoon

Extra virgin olive oil

1 spoon

Coconut milk

150 fl oz

Baby spinach

250 oz

Champignon mushrooms

400 oz

Red peppers

2 unit

Cherry tomatoes

250 oz


100 oz


4 unit


1 wedge


1 unit

Tamari, soy sauce variety

2 spoons

Basmati rice

230 oz

Lemon juice

1 teaspoon

Curry powder

2 spoons

single courses from Italy

Coconut curry vegan

Coconut curry vegan

vegan source of B vitamins high in iron source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Coconut curry vegan

Vegan coconut curry, to be accompanied with integral basmati rice. A tasty and healthy idea for a perfect unique dish.

Coconut curry vegan step 1

step 1

Cook the chickpeas in steam or boiled potatoes and put them aside.

Coconut curry vegan step 2

step 2

Cut the garlic and the onion finely and cook them together with the oil in a very medium sized frying pan.

Coconut curry vegan step 3

step 3

Add the cut mushrooms and tamari sauce.

Coconut curry vegan step 4

step 4

Cut the peppers and cherry tomatoes and add them in the pan.

Coconut curry vegan step 5

step 5

Add coconut milk, curry and salt salt. Cook on slow fire for about 20 minutes.

Coconut curry vegan step 6

step 6

Cut the previously cooked potatoes into small pieces.

Coconut curry vegan step 7

step 7

Add the potatoes, chickpeas and lemon juice and the spinacini and cook on a slow fire for another 20 minutes.

Coconut curry vegan step 8

step 8

Meanwhile, cook the whole basmati rice to accompany your coconut curry.

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