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 grams of protein per serving. I know, that is amazing, right?
Vegan curry recipe with bok choy
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.
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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.
Vegan Curry Recipe with Bok Choy
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- 2 tablespoons Coconut Oil or olive oil
- 1 Onion peeled, finely diced
- 2 cloves Garlic Clove peeled, finely chopped
- 1 tablespoon Curry Powder
- ½ teaspoon Ground Turmeric
- ½ teaspoon Ground Fenugreek
- 1 tablespoon Fresh Grated Ginger
- 2 Bok Choy washed, feet removed, roughly chopped (400g, 14 oz)
- 14 oz Unsweetened Coconut Milk 400 ml or full fat coconut cream
- ½ cup Vegetable Stock
- Lemon Juice
- Fresh Cilantro
- Chili Flakes
- Heat oil in a large skillet, add onions and garlic. Stir fry for 1-2 minutes maxi or until fragrant and golden.
- Add all the ground spices: curry powder, turmeric, fenugreek, and grated ginger. Stir fry 30 seconds - 1 minute until fragrant.
- Add the roughly chopped Bok Choy and toss with tongs until it wilts then cover, reduce to medium/low heat and simmer 3-4 minutes.
- Uncover and cook for 3 - 4 minutes on high/medium heat to evaporate the vegetable juice slightly.
- Stir in coconut milk, vegetable stock and continue cooking for 10 more minutes until a thick liquid reduces.
- Serve with a squeeze of lemon juice, chili flakes, and fresh coriander.
- Serve 2 people, serve each portion with some Cauliflower Rice or 200g (7oz) of konjac noodles (this adds about 1g net carb to the meal)
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