I have always been a big fan of coconut oil.
As a vegan, I know coconut oil is safe, affordable, and versatile.
I have used it for years on my dishes and in my cooking.
I’ve never found a time when I wasn’t using coconut oil to make a veggie curry.
The recipe below will make you a fod MAP vegetable curry in under 20 minutes.
But, if you don’t want to make fodmaps, you can use coconut oil as a substitute.
Coconut oil is made from coconut oil, palm oil, coconut kernel oil, and coconut oil from coconut husks.
It is also available in coconut oil or coconut oil substitutes, and I recommend coconut oil for these recipes.
In this recipe, I use coconut kernel for the coconut oil and palm oil to thicken the coconut milk.
You can use any other coconut oil you like for these vegan curry recipes.
To make the curry, heat the coconut coconut milk in a large pot on medium heat.
Add the onions, garlic, and curry paste and stir to mix well.
Add 1 cup of water to the pot, cover, and simmer until the onions are soft, about 30 minutes.
Add all the other ingredients, including the curry paste, coconut milk, coconut oil (if using), and curry leaves.
Cover the pot and simmer on low heat for 10 minutes.
Once the curry is done, remove the lid and allow it to cool for about 20 minutes before you can serve.
Serve with coconut curry rice, toasted coconut, or just for fun.
Ingredients (Makes 2-3 servings) 1 cup coconut oil