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Vegan Coconut Curry with Vegetables
Warm, rich, and comforting, Chef Leah heats things up with this Southeast Asian-inspired vegan meal that puts an emphasis on flavor. Veggies like Japanese eggplant, cauliflower, edamame, and bok choy are paired with a deeply flavorful coconut broth infused with aromatics like ginger, garlic, and lime. A side of fluffy jasmine rice ensures you can soak up every last drop of the broth—and believe us, you will want savor every spoonful of it. Whether you're plant-based, looking for a Meatless Monday meal, or just expanding your horizons, you'll want to cozy up to a bowl of this.
Nutritional facts
Protein
14g
Carbs
65g
Calories
540
Fat
26g
Ingredients
Cherry Tomato, Cilantro, Garlic, Japanese Eggplant, Edamame, Onion, Coconut Milk, Jasmine Rice, Kosher Salt, Light Brown Sugar, Coconut Milk, Lime Juice, Ginger, Canola Oil, Bok Choy, Soy Sauce, Cauliflower
Reviews
4.2
Based on 78 reviews
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Nicole Martin · 05/24/23
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About Leah Cohen
Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work but after working in Michelin-starred restaurants and then competing on season 5 of Bravo’s Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York with acclaimed restaurants Pig & Khao and Piggyback NYC.
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