Creamy Polynesian Tropical Curry Lunch Bowl (Vegan)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup canned coconut milk 2 tablespoons coconut oil 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1 cup diced pineapple 1 cup diced sweet potatoes 1 cup diced bell peppers 1 cup canned chickpeas, drained and rinsed 1 cup frozen peas Salt and pepper, to taste Fresh cilantro leaves, for garnish

Instructions

1. In a large saucepan over medium heat, warm the coconut oil. Sauté onion until softened and translucent, about 3 4 minutes. Add garlic, ginger, turmeric, cumin, paprika, and cayenne pepper, stirring frequently for another 2 minutes. Stir in the coconut milk, pineapple, sweet potatoes, bell peppers, and chickpeas. Bring to a simmer, then reduce heat to low and cook for about 15 20 minutes or until the vegetables are tender. Add frozen peas during the last 5 minutes of cooking. Season with salt and pepper according to taste. Serve hot over steamed rice or quinoa, garnished with fresh cilantro leaves.

Chef’s Insight

The combination of creamy coconut milk and tropical ingredients creates a flavorful, comforting dish that showcases Polynesian cuisine at its best.

Notes

This recipe is perfect for a vegan lunch or dinner. The curry can be made ahead of time and reheated when ready to serve.