Coconut Curry 'Clams'

Coconut Curry 'Clams' is a delightful vegan dish that mimics the ocean's flavors using fresh ingredients and spices. This hearty and comforting meal combines the creaminess of coconut milk with a medley of vegetables and plant-based 'clam' alternatives, making it a perfect dish for a cozy dinner.

Ingredients

• Vegan clam substitute (such as oyster mushrooms) - 200 grams
• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Red curry paste - 2 tablespoons
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Snow peas - 100 grams
• Lime - 1, juiced
• Soy sauce - 1 tablespoon
• Fresh cilantro - for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pan, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
2. Stir in the red curry paste and cook for another minute to release the flavors.
3. Add the vegan clam substitute (oyster mushrooms) to the pan and sauté for 5 minutes until they start to soften.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add sliced bell pepper, zucchini, and snow peas. Cook for about 8-10 minutes, until the vegetables are tender but still crisp.
6. Stir in the lime juice and soy sauce, then season with salt and black pepper to taste.
7. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• Coconut milk provides healthy fats that can support heart health.

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