Best 2 Vegan Coconut Curry With Spinach Over Millet Recipes

Welcome to the realm of flavors, where culinary artistry meets the essence of vegan delight – the exquisite vegan coconut curry with spinach over a bed of wholesome millet. This dish is a symphony of textures, colors, and aromas that will tantalize your taste buds and leave you craving more. Let's embark on a culinary journey as we explore the secrets behind this delectable vegan masterpiece, offering you a step-by-step guide to creating this nourishing and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES

Vegan One-Pot Coconut Curry with Pasta and Vegetables image

So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!

Provided by KatieMarieWW

Categories Main Dish Recipes Curries Vegetarian

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound rigatoni pasta
1 (14 ounce) can full-fat coconut milk
1 (14.5 ounce) can petite diced tomatoes
1 cup water
½ (15 ounce) can garbanzo beans, drained
3 teaspoons red curry paste
2 teaspoons curry powder, or more to taste
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
ground red pepper to taste
2 cups cherry tomatoes, halved
3 cups fresh spinach

Steps:

Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 70.7 g, Fat 20.8 g, Fiber 6.5 g, Protein 14.4 g, SaturatedFat 13.4 g, Sodium 282.1 mg, Sugar 5.3 g

VEGAN COCONUT CURRY WITH SPINACH OVER MILLET

Vegan Coconut Curry with Spinach over Millet image

This curry is so simple, and yet so tasty and nutritious. It is vegan and oil free, but so satisfying from the fat content of the coconut milk.

Provided by Heather: Healthy Vegan Recipes

Categories Vegetarian Curry

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup millet, rinsed
2 cups water
1 onion, thinly sliced
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
1 pinch sea salt
2 cups chopped fresh spinach
1 (28 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
2 tablespoons chopped toasted almonds

Steps:

Bring millet to a boil in a pot of lightly salted water. Boil 1 to 2 minutes, and reduce heat to low. Simmer, without stirring, until millet is dry and fluffy, about 20 minutes.
Heat another pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in coriander, ginger, cumin, turmeric, and salt. Add spinach and a splash of water; steam until wilted, about 2 minutes. Stir in tomatoes and coconut milk. Adjust seasonings to taste. Reduce heat and simmer until flavors meld, 10 to 15 minutes.
Serve curry over the millet and garnish with toasted almonds.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 52.8 g, Fat 24.8 g, Fiber 9 g, Protein 11.2 g, SaturatedFat 19.1 g, Sodium 429 mg, Sugar 8.2 g

Tips:

Use fresh ingredients whenever possible. Fresh vegetables, herbs, and spices will give your curry the best flavor.
Don't be afraid to experiment with different vegetables. This recipe is very versatile and can be made with a variety of vegetables, such as broccoli, cauliflower, or sweet potatoes.
Adjust the amount of curry powder to your taste. If you like a mild curry, use 1 tablespoon of curry powder. If you like a more spicy curry, use 2 or 3 tablespoons.
Serve the curry over your favorite grain or bread. Millet, brown rice, and quinoa are all good options. You can also serve the curry with naan or roti.

Conclusion:

This vegan coconut curry with spinach over millet is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. The curry is creamy and flavorful, and the spinach adds a pop of color and nutrition. The millet is a healthy and filling grain that makes this dish a complete meal.