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.

Servings: 4
Cook Time: 30 minutes

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!
Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

A while back we dove into the world of dessert hummus with a chocolate version that reminded us of brownie batter.
From acne to dry hair, and so much more, beauty products are the solution to many of life's little problems.
As part of my review of the Wolf Gourmet Multi-Function Cooker, I developed some recipes to test this amazing appliance out in...
Whether you're a vegan or vegetarian dieter or just watching your health and fat intake, bacon can be one of those things that is...
Chia seeds come from the plant Salvia Hispanica and are known for their tiny black seed appearance.
You've probably been hearing things about this new vegan burger everyone's going crazy for, the Beyond Meat burger.
Canada has spoken...and they LOVE the new Beyond Meat burger at A&W.
As someone who now eats a mostly plant-based diet, I've found myself stumped on how to enjoy BBQ meals this summer.
So disclaimer: I'll pretty much try anything that's new and plant-based at Starbucks.
When I made the decision to adopt a plant-based diet I had many comments from friends saying things such as "I wish I could but...
Halloween is an exciting holiday because it's a chance to go all out without judgment.
As much as I love summer weather, what really makes my heart sing are warm comforting meals!
Advertisement
Recipes
Espresso “Shot Of Energy” Bites