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Vegan Curry Recipe with Bok Choy

2 tablespoon extra virgin coconut oil or olive oil
1 small onion peeled, finely diced
2 cloves garlic peeled, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground fenugreek
1 tablespoon fresh grated ginger
2 bok choy washed, feet removed, roughly chopped
14 oz unsweetened coconut milk,400 ml
1/2 cup vegetable stock
For Serving
lemon juice
fresh coriander
chili flake

Heat oil in a large skillet, add onions and garlic. Stir fry for 1-2 minutes maxi or until fragrant and golden.

Add all the ground spices : curry powder, turmeric, fenugreek and grated ginger. Stir fry 30 seconds - 1 minutes until fragrant.

Add the roughly chopped Bok Choy and toss with tongs until it wilts then cover, reduce to medium/low heat and simmer 3-4 minutes.

Uncover and cook for 3 - 4 minutes on high/medium heat to evaporate the vegetable juice slightly.

Stir in coconut milk, vegetable stock and continue cooking for 10 more minutes until a thick liquid reduces.

Serve with a squeeze of lemon juice, chili flakes and fresh coriander.

Serve the dish with rice, bulgur, buckwheat or quinoa.