Before I begin this post, I want to say that I am not vegan. Sometimes, I think that’s an important distinction to make because our taste buds are different. Once you go vegan or vegetarian, your taste buds do change to match your diet. So, I found this recipe on Pinterest, and since I’m horrible about eating healthy, I wanted to give it a try. I’m trying to cook vegan meals for dinner and try to eat vegetarian when possible. Since I have trouble eating meat, I actually do feel so much better. But what I’m really try to say is: I am a meat eater and this tastes good.
Anyway, this vegan coconut curry recipe is one of my new favorites. Personally, I love coconut flavor in anything, especially curry. I especially love that it’s relatively cheap, relatively healthy, easy to cook, and made in large batches so I can save it for later. It’s basically a college student’s dream. This curry is no exception.
What made the curry even easier is the fact that I used prepackaged, frozen herbs to spice it up! I discovered this brand, My Dorot, last semester and loved how easy it was to use. They don’t go bad since they’re in your freezer, which is perfect since I don’t cook all that often, and they’re portioned off into the perfect sizes to season a dish! For this dish in particular, I used the frozen garlic, portioned off by individual cloves, but I’ve also used the basil in the past. I’m personally a convert, but if you’re not, you can check them out for yourself with this discount I have here.
I went to my local Trader Joe’s to purchase everything and it’s one of my favorite places to shop. They also have some good deals, they’re close by, and their produce is always fresh. I know that kinda sounds lame, especially for a college student, but I love picking out a bouquet of flowers when I go because they have the best selection!
Anyway, back to the vegan coconut curry. You can add any veggies as you see fit, and I’m pretty excited to add spinach and broccoli in my next batch! I think it’ll be delicious! I served it with basmati rice and the lime juice on top adds the perfect zing of flavor in the end. This recipe makes about 5 servings, so I ate one, put two servings in the fridge, and put two in the freezer for later. If you want to check out my meal prep tips, I’ve attached my YouTube video to the end of this post and linked it here as well! (Yes, the YouTube channel is new.)
I know I’ve been straying from food lately and focusing heavily on fashion, but I hope my latest vegan coconut curry recipe doesn’t disappoint!