Alkaline Vegan Curry Recipe That’s Easy and Delicious

Discover the vibrant world of alkaline vegan cooking with this delightful alkaline vegan curry recipe! Perfectly balanced to support your body’s pH levels, this curry combines fresh, wholesome ingredients that are both nourishing and bursting with flavor.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe offers an easy, satisfying way to enjoy a rich, creamy curry without any processed ingredients or acidic additives.

With a medley of alkaline vegetables and fragrant spices, this curry is both comforting and energizing. It’s a fantastic dish to prepare ahead and enjoy as leftovers, or to serve fresh with your favorite grain or flatbread.

Let’s dive into how you can create this wholesome, alkaline vegan curry that your whole family will love!

Why You’ll Love This Recipe

This alkaline vegan curry is a perfect example of healthy eating that doesn’t sacrifice taste. Here’s why it stands out:

• Alkaline-friendly ingredients: Supports balanced body pH and digestion.
• Plant-based and nutrient-rich: Loaded with fresh vegetables, coconut milk, and spices.
• Simple and quick: Minimal prep and cook time, great for weeknight dinners.
• Customizable: Easily adjusted with your favorite veggies or spice levels.
• Vegan and gluten-free: Suitable for various dietary preferences and restrictions.

Ingredients

• 2 tbsp coconut oil (or another alkaline oil like olive oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 green chili, deseeded and chopped (optional for heat)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 cup diced zucchini
• 1 cup diced bell peppers (preferably red and yellow)
• 1 cup broccoli florets
• 1 cup diced carrots
• 1 can (400 ml) coconut milk (full fat for creaminess)
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 tbsp fresh lemon juice
• Salt to taste (preferably Himalayan pink salt or sea salt)
• Fresh cilantro for garnish
• Cooked quinoa or brown rice to serve (optional, but alkaline-friendly)

Equipment

• Large sauté pan or deep skillet
• Wooden spoon or spatula
• Measuring spoons
• Knife and chopping board
• Can opener (for coconut milk and chickpeas)
• Serving bowls

Instructions

1. Heat the coconut oil in your sauté pan over medium heat until shimmering.
2. Add the chopped onion and sauté for 5-6 minutes, stirring occasionally until soft and translucent.
3. Stir in the garlic, grated ginger, and green chili. Cook for 1-2 minutes until fragrant.
4. Add the turmeric, cumin, coriander, and cinnamon. Mix well to coat the onions and release the spices’ aroma, cooking for about 1 minute.
5. Add all the chopped vegetables (zucchini, bell peppers, broccoli, and carrots) to the pan. Stir to combine with the spiced onion mixture.
6. Pour in the coconut milk, stirring gently to incorporate everything. Bring to a gentle simmer, cover, and cook for 10-12 minutes until vegetables are tender but still vibrant.
7. Stir in the cooked chickpeas and cook for another 3-4 minutes to heat through.
8. Remove from heat and add fresh lemon juice to brighten the flavors. Season with salt to taste.
9. Garnish with chopped fresh cilantro and serve hot over cooked quinoa or brown rice.

Tips & Variations

“Feel free to swap veggies based on what’s in season or your personal favorites. Cauliflower, kale, or green beans work wonderfully too!”

To make this curry even more alkaline, consider soaking your chickpeas overnight before cooking instead of canned. This reduces phytates and enhances digestion.

If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the liquid. For a lighter version, add a splash of vegetable broth instead of extra coconut milk.

You can also add tofu or tempeh for extra protein, just sauté them separately and add at the end. For a slightly sweeter curry, toss in some fresh pineapple chunks or mango.

Nutrition Facts

Serving Suggestions

This alkaline vegan curry pairs beautifully with alkaline-friendly grains like quinoa or brown rice. You can also serve it with sprouted grain flatbread or steamed cauliflower rice for a low-carb option.

For a fresh contrast, add a side salad with cucumber, avocado, and lemon dressing. A dollop of coconut yogurt or a squeeze of lime on top can also enhance the flavors and add creaminess.

Looking for other wholesome meals to complement this curry? Check out our Breakfast Wellington Recipe for a savory start to your day or try the Blackstone Lo Mein Recipes for a delicious vegan noodle option.

For a cozy dinner, the Bread And Gravy Recipe is a comforting side to explore.

Conclusion

This alkaline vegan curry recipe is a fantastic addition to any plant-based cook’s repertoire. It’s not only nourishing and easy to prepare but also deliciously flavorful, making alkaline eating a joyful and satisfying experience.

The combination of fresh vegetables, aromatic spices, and creamy coconut milk creates a comforting meal that supports your body’s natural balance while delighting your taste buds.

Whether you’re following an alkaline diet for health reasons or simply want to enjoy a vibrant vegan meal, this curry is adaptable and forgiving, perfect for beginners and experienced cooks alike. Serve it alongside your favorite grains or veggies, and you’ll have a wholesome, vibrant meal that’s sure to become a staple in your kitchen.

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