Vegan Malaysian-inspired Veggie Curry

I was gifted the new Coconut Secret line and was super excited to try their new Malaysian-inspired yellow curry sauce. Yellow curry is my favorite kind to order at restaurants. I put together this recipe with the vegetables I had on hand, so you can play around with it, based off of what you have in your fridge. The sauce is super flavorful and definitely has a kick so add a little less if you’re sensitive to spice. It will definitely be a staple in my pantry.

Ingredients

1 tablespoons avocado oil

2 cups small yellow potatoes, quartered 

2 cups peeled carrots, chopped

1/2 cup green onion, rough chopped 

2 cups green beans, trimmed and chopped

1 can water chestnuts, drained and chopped

1 small container mushrooms, halved

2 tablespoons Coconut Secret ginger turmeric sauce concentrate

14 oz can low fat coconut milk 

6 oz can unsweetened coconut cream 

6-8 cups water 

Salt and pepper to taste 

Instructions

In a large pot, over medium heat, add oil, potato, green onion and carrot. Cook for 10 min, stirring semi-frequently.

Add green beans, mushroom and water chestnuts and the ginger turmeric sauce. Stir well. 

After a couple minutes, add remaining ingredients and bring to slow boil. Turn down to low and simmer until potato and carrots are tender but not mushy. 

Serve hot with basmati or jasmine rice and store leftovers in the fridge. The flavors will intensify each day.