The people have spoken! When asked which recipe from The Vegan Cookbook for Kids that you wanted me to share first, the answer was the delicious and decadent Coconut Curry Bowls!
This is a fantastic example of the kinds of recipes in the book – it’s healthy and easy to make but it’s also flavorful and fun! Kids, especially those that are foodies and are interested in cooking, have some pretty developed tastes and they don’t want to keep eating the same old things. They want to experiment and try something new, and I say good for them! I was definitely *not* a foodie as a child and basically refused to eat anything that wasn’t pizza or a burger or what we used to call tv dinners.
This coconut-based curry is delicious and the beans and veggies are familiar, so even if your kid isn’t as adventurous (or is just starting out!) this dish should still appeal to them.
The kindle version of The Vegan Cookbook for Kids is available now, and the print version is available starting November 3rd, 2020 on Amazon or wherever you buy your books!
Here’s a picture of the recipe as it appears in the book (I just love the design of this book!) or just scroll farther down for the printable recipe!
*Reprinted from The Vegan Cookbook for Kids
Coconut Curry Bowls
Equipment
- Cutting board
- Knife
- Large skillet
- Spoon
- Small mixing bowl
- Small whisk
Ingredients
- 2 large carrots
- 1 15oz can great northern beans
- 1/4 cup water, plus 2 teaspoons, plus more as needed
- 3 heaping cups broccoli florets
- 1 15oz can lite coconut milk
- 2 tsp red curry paste
- 1/2 tsp salt
- 2 tsp cornstarch
- 4 cups frozen cauliflower rice
Instructions
- Prep the ingredients. Cut the carrots into thin circles. Drain and rinse the great northern beans.
- Cook the veggies. In a large skillet over medium-low heat, heat 1/4 cup of water. Add the carrots and broccoli. Simmer for 3 to 4 minutes, stirring occasionally, adding an additional tablespoon of water if the pan gets dry.
- Combine the flavors. Stir in the great northern beans, coconut milk, red curry paste, and salt. In a small mixing bowl, whisk the cornstarch with the remaining 2 teaspoons of water, then add this slurry to the skillet. Increase the heat to high and cook until the sauce begins to boil. Reduce the heat to low and simmer for about 5 minutes, or until the sauce thickens and the veggies are tender.
- Prepare the cauliflower rice and serve. While the curry simmers, cook the cauliflower rice according to the package instructions. (Some brands differ, but many are in microwavable bags and only take a couple minutes to cook). Divide the rice among 4 bowls and top with the curry.
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