Easy Coconut Curry

Serves: 4

I add in cooked shredded or chopped chicken. You can prepare it without to make a meatless meal.

Dovetailing tip: Use the chopped chicken you grilled for Meal 3 to add to the curry.

Dovetailing Tip: Use the leftover rice you made for Meal 1.

Prep Time:
Cook Time:
Total Time:


1 tablespoon coconut oil
1 small onion, diced
4 cloves garlic, minced
1 tablespoon fresh grated ginger (or 1 tsp ground)
1/2 cup broccoli florets (or green bell pepper), diced
1/2 cup diced carrot
1/4 cup diced tomato
1/3 cup snow peas (loosely cut)
1 tablespoon curry powder
pinch cayenne or 1 dried red chili, diced (optional for heat)
2 (14-ounce) cans light coconut milk (sub full fat for richer texture)
1 cup vegetable or chicken stock
sea salt and black pepper to taste
2 cups cooked rice
fresh lemon juice
cilantro, mint and/or basil
red pepper flake (optional)


Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.

Add curry powder, cayenne (or chili pepper), stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. (If adding cooked chicken, add it during the last 8 minutes to heat through.)

Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.

Taste and adjust seasonings as needed. I added another pinch or two of salt.

Serve over rice and garnish with fresh lemon juice and herbs.

Source: minimalistbaker.com

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