quick coconut curry
Quick Coconut Curry
Serves 4
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 1 tbsp coconut or olive oil
  2. 1 small onion, diced
  3. 4 cloves garlic, minced
  4. 1 tbsp fresh grated ginger (or 1 tsp ground)
  5. 1/2 cup broccoli florets (or green bell pepper), diced
  6. 1/2 cup diced carrots
  7. 1/4 cup diced tomato
  8. 1/3 cup snow peas (loosely cut)
  9. 1 tbsp curry powder
  10. pinch cayenne or 1 dried red chili, diced (optional for heat)
  11. 2 cans light coconut milk (sub full fat for richer texture)
  12. 1 cup veggie stock
  13. Sea salt and black pepper
To serve
  1. Fresh lemon juice, cilantro, mint and/or basil, red pepper flake
  1. Heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil.
  2. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chilli pepper), veggie 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.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook. Taste and adjust seasonings as needed.
  5. Garnish with fresh lemon juice and herbs.
Adapted from minimalistbaker.com
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