Ingredients:

Base:

  • 1 can of coconut milk (14 oz)
  • 2 tbsp vegan butter
  • 1 cup water

Seasoning:

  • 1 cube Not Chik’n bouillon (or equivalent)
  • 2 tbsp curry powder
  • 4 cloves fresh garlic, minced
  • 2 sprigs fresh thyme
  • Salt to taste (keep in mind the bouillon has salt)
  • Freshly cracked black pepper to taste
  • 1 whole Scotch bonnet pepper or red/orange habanero (optional for heat)

Veggies:

  • 1 sweet onion, diced
  • 1 yucca root, peeled and chopped
  • 3 carrots, peeled and sliced
  • 1 large sweet potato, peeled and cubed
  • 1 cup peas (fresh or frozen)
  • 1 cup baby corn, chopped

Baguette:

  • 1 fresh baguette
  • 2 cloves fresh garlic, minced
  • 2 tbsp vegan butter
  • 1 tsp fresh thyme, chopped

Garnish:

  • Toasted coconut flakes
  • Fresh thyme sprigs

Instructions:

  1. Prepare the Base:
    • In a large pot, melt the vegan butter over medium heat.
    • Add the minced garlic and sauté until fragrant.
    • Add the curry powder and cook for another minute to release the flavors.
    • Pour in the coconut milk and water, and stir to combine.
    • Add the Not Chik’n bouillon cube and stir until dissolved.
  2. Cook the Veggies:
    • Add the diced sweet onion, yucca root, carrots, and sweet potato to the pot.
    • Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 20-25 minutes.
    • Add the peas and baby corn, and cook for another 5 minutes.
  3. Season the Curry:
    • Add salt, freshly cracked black pepper, and a whole Scotch bonnet or habanero pepper if you like it spicy. (Remove the pepper before serving if you want to avoid excessive heat.)
    • Let the curry simmer for an additional 5 minutes to meld the flavors.
  4. Prepare the Baguette:
    • Preheat your oven to 350°F (175°C).
    • Slice the baguette in half lengthwise.
    • Mix the minced garlic, vegan butter, and fresh thyme.
    • Spread the garlic butter mixture evenly over the cut sides of the baguette.
    • Place the baguette halves on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
  5. Garnish and Serve:
    • Serve the coconut curry hot, garnished with toasted coconut flakes and fresh thyme sprigs.
    • Enjoy with the garlic thyme baguette on the side.

Nutritional Information (Approximate per Serving):

Assuming the recipe serves 6 people.

Per Serving:

  • Calories: 360
  • Protein: 6g
  • Carbohydrates: 45g
  • Dietary Fiber: 8g
  • Sugars: 8g
  • Total Fat: 18g
  • Saturated Fat: 14g
  • Sodium: 600mg