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Coconut Curry Hearts of Palm "Scallops"

It doesn't get much quicker or easier than this, folks! Huge pat on my own back for veganizing a fish dish that also called for dairy.

I really did miss the onion in this one. I think I need to experiment with additional spices.

Coconut Curry Hearts of Palm "Scallops"

Source: Clean Eating | Serves: 4 | Time: 20 min

Changes: used hearts of palm as the "scallops"; skipped ginger (allergy reason); skipped green beans; used more bell pepper; skipped yogyrt and added more coconut milk; used more mushrooms


2 cans Hearts of Palm, cut to resemble scallops

1 tbsp coconut oil

1 clove garlic, minced

1 tbsp curry powder

1 tsp ground turmeric

½ tsp ground cinnamon

1 cubed orange or red bell pepper

1 can full-fat coconut milk

1 cup quartered button #mushrooms

1 tbsp lemon juice, juiced

1/4 cup fresh basil, thinly sliced

Quinoa or another grain, to serve


In a large skillet on medium-high, heat oil. Add garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to 1 minute. Add hearts of palm scallops and bell pepper and sauté for 2 to 3 minutes, stirring occasionally.

Stir in coconut milk and mushrooms. Reduce to medium heat and simmer for 4 minutes. Turn off heat and stir in lemon juice. Garnish with basil. Serve with a grain of your choice.

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