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Creamy Coconut and Almond Curry (Vegan)

If you find yourself craving a big bowl of curry, but you don’t want to set your mouth on fire or stink up your whole apartment and clothes for the better part of a week. Make this.


2 T coconut oil

1 eggplant, peeled and chopped (medium dice)

1 onion, sliced

1 carrot, shredded

3 zucchini, chopped (half moons)

1 C almonds

1 13.5 oz. can of coconut milk

½ C water

1 T Golden Curry Mix (nobody in Japan makes curry from scratch. Everyone uses this. If you want to do it from scratch instead of a packet use my recipe)

Salt and pepper to taste


1.     Melt the coconut oil in a big pot. Add the onion and eggplant. Cook and stir for 5 minutes.

2.     Add the carrot, zucchini, almonds, coconut milk, and water with another pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook for 20 minutes.

3.     Break up the Golden Curry and add it to the pot. Stir until it’s completely incorporated and you have a thick, creamy curry.

4.     Taste and adjust seasoning if needed

5.     Serve over noodles or rice (or don’t if you’re a carb-o-phobe)

Buy my book: https://www.amazon.com/Toss-Your-Own-Salad-Bolognese/dp/125009920X/ref=sr_1_1?s=books&ie=UTF8&qid=1484155117&sr=1-1

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