Whether you follow a vegan diet or you just want a dairy-free dish that's bursting with lots of vegetables, this veggie ...

To prepare the salmon with curry and coconut milk, first cut the broccoli into florets (1), then clean the onion and slice it thinly (2). Finally, slice the garlic cloves (3).

Trim stem off squash, and cut squash crosswise at base of neck to separate bulb and neck. Trim squash on all sides to create a (2 3/4-inch by 5-inch) rectangle. Cut squash into 1/4-inch thick ...

Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir. Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until aromatic, about 30 seconds more.

Preparation. Step 1. Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Add 1 shallot, coarsely chopped, and one 1" piece ginger, peeled, coarsely chopped, and cook, stirring often, until ...

In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and ...

Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish sauce, and 2 tsp. honey and bring to a simmer. Add 2 baby bok choy, coarsely chopped , and reserved salmon; stir gently to submerge ...

Pour in coconut milk, chicken broth, soy sauce, lime juice, and honey (if using). Stir well. Return the chicken to the skillet and let simmer for 10-15 minutes, until the sauce thickens slightly.