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.
- 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)
- Large Stovetop Pot W/ Lid
- 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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