Delicious Coconut Veggie Curry I made for just $2.47 per serving!
Delicious Coconut Veggie Curry I made for just $2.47 per serving!
by pumpkinpenne
1 Comment
pumpkinpenne
The best part about this recipe is that you can easily toss it over rice and make it last even longer! I came up with this one specifically with vegan friends in mind, but I’m sure everyone else will love it too.
1 tbsp olive oil $0.12 1 onion $0.70 2 cloves garlic $0.24 1 red bell pepper $1.38 1 yellow bell pepper $1.38 1 cup sugar snap peas $1.34 1 carrot $0.14 2 tbsp thai red curry paste $0.22 1 can coconut milk $0.99 1.5 cup baby spinach $0.50 1 tbsp soy sauce $0.08 2 tbsp lemon juice $0.11 1 tsp sugar $0.01
**Total cost: $7.21 / $2.47**
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**Instructions:**
Trim the sugar snap peas, slice the bell peppers, and chop the garlic, onion, and carrot.
Heat the olive oil in a skillet over medium high heat. Add the bell pepper, onion, garlic, and carrot. Season with salt and pepper. Cook for about 5 minutes. Add the soy sauce and Thai curry paste and cook for another minute.
Add the coconut milk and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Cook until the peppers, carrot have softened, about 5-10 minutes, stirring occasionally. Stir in the sugar snap peas. Cook for 2 minutes.
Add the spinach and cook just until wilted. Add lemon juice. Garnish with fresh cilantro and serve.
1 Comment
The best part about this recipe is that you can easily toss it over rice and make it last even longer! I came up with this one specifically with vegan friends in mind, but I’m sure everyone else will love it too.
​
If you want to see the recipe with step-by-step photos, [check it out here](https://www.kitchenful.com/recipes/17dcd716-ba7f-4414-9bfe-f96b77978a11?rp)
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**Ingredients:**
1 tbsp olive oil $0.12
1 onion $0.70
2 cloves garlic $0.24
1 red bell pepper $1.38
1 yellow bell pepper $1.38
1 cup sugar snap peas $1.34
1 carrot $0.14
2 tbsp thai red curry paste $0.22
1 can coconut milk $0.99
1.5 cup baby spinach $0.50
1 tbsp soy sauce $0.08
2 tbsp lemon juice $0.11
1 tsp sugar $0.01
**Total cost: $7.21 / $2.47**
​
**Instructions:**
Trim the sugar snap peas, slice the bell peppers, and chop the garlic, onion, and carrot.
Heat the olive oil in a skillet over medium high heat. Add the bell pepper, onion, garlic, and carrot. Season with salt and pepper. Cook for about 5 minutes. Add the soy sauce and Thai curry paste and cook for another minute.
Add the coconut milk and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Cook until the peppers, carrot have softened, about 5-10 minutes, stirring occasionally. Stir in the sugar snap peas. Cook for 2 minutes.
Add the spinach and cook just until wilted. Add lemon juice. Garnish with fresh cilantro and serve.