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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is super quick to throw together but tastes like you spent hours!! Love all these flavors together! If you like spicy use more curry paste - if you don't then skip it. From: Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas. Ingredients:
1 tablespoon light olive oil |
3 garlic cloves, minced |
4 -5 scallions, white and green parts seperated, thinly sliced |
1 medium red bell pepper, cut into short, narrow strips |
2 (15 ounce) cans light coconut milk |
1 1/2 cups rice milk |
1 (16 ounce) bag frozen corn |
2 teaspoons good quality curry powder |
1/4 teaspoon thai red curry paste (to taste) |
1/2-1 teaspoon salt |
1/2 cup minced cilantro |
Directions:
1. Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
2. If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
4. Top each serving with a bit of cilantro, enjoy!
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