Are you looking for a simple vegan curry recipe with great flavors and lots of plant-based protein? This coconut vegan curry with bok choy needs less than 30 minutes to make and contains 9 g of protein per serve. I know, that is amazing, right?
I know Bok Choy – also known as Pak Choy – is not a typical Indian vegetable. But, it’s in season right now and it makes a great source of calcium, protein and fiber. You know I love clean food recipes and even more vegan recipes. Right now, I am all into Indian vegetable recipes specially Indian curry. My favorite Indian curry recipe is usually a classic chicken tikka masala recipe but today I asked my Indian friend to share her easiest vegetarian curry recipes, one that doesn’t need Indian curry paste. So the recipe she shared was an Indian spinach dish. I chose to adapt the recipe and make it with Bok Choy – it’s in season – it cost me only $2 for two bunches of Bok Choy in an asian supermarket.
What I love the most about curry sauces is the creamy, smooth and spicy taste – not necessarily the tick sauce – this one is not. This Bok Choy Curry definitely ticks all the boxes with an extra acid flavor of lemon that perfectly balances the chilli.
Usually the best way to eat an indian curry is with white basmati rice but because I have to watch my carbs, I chose whole grains pasta which contains much fibre and less carbs. And because we had leftovers we ate this vegan curry recipe with brown lentils the next day. Both went well with this curry dish.
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