This vegan coconut lentil curry is so flavorful, it tastes like it’s cooked for hours with many ingredients! Luckily, it ...

250g mushrooms (white, shiitake, or oyster), sliced; 200g cooked chickpeas (canned, rinsed and drained) 150g fresh baby spinach; 1 onion, finely chopped ...

Never let leftover coconut milk go to waste. Use it up in recipes like grab-and-go chia cups, ... Uses 1/4 cup coconut milk. Curry Chickpea-Loaded Baked ... Uses 1 cup coconut milk. Vegan Green ...

For a quick and easy gluten-free meal, make this coconut and squash traybake for dinner tonight. It's great for sharing.

Stir in the coconut milk and cook for an additional 1 to 2 minutes, just enough to remove the raw flavor. Garnish with cilantro and fried red onion. Serve hot with rice, roti or string hoppers.

When the beetroot is tender, add the remaining 50ml of coconut milk to the curry and just warm through a little. Remove from the heat and season to taste with lime juice and plenty of salt and ...

Add the coconut milk, water, and salt, and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes. Add the shrimp to the pan.

Jennifer Causey. Like a "hug in a bowl," the bright turmeric, garlic, ginger, and lime paired with a creamy, rich coconut milk base make this soup as invigorating as it is comforting.