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Easy Coconut Curry

Easy Coconut Curry

  • Author: Minimalist Baker
  • Prep Time: 5 min
  • Cook Time: 25 in
  • Total Time: 44 minute
  • Yield: 4 servings 1x


Scale

Ingredients

Curry:

  • 1 tbsp coconut or olive oil
  • 1 small onion (diced)
  • 4 cloves garlic (minced)
  • 1 tbsp fresh grated ginger
  • 1/2 cup broccoli florets (diced) – can sub green bell pepper
  • 1/2 cup diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 tbsp curry powder
  • 1 pinch cayenne (optional, for heat)
  • 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
  • 1 cup veggie broth
  • Sea salt and black pepper (to taste)

Coconut Quinoa:

  • 1 14-ounce can light coconut milk
  • 1 cup white quinoa (rinsed in a fine mesh strainer)
  • 1 tbsp agave nectar (optional)

For serving: (optional)

  • Fresh lemon juice
  • Cilantro, mint, and/or basil
  • Red pepper flakes

Instructions

  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written, adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add 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.
  3. Add curry powder, cayenne (or chili 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.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa and garnish with fresh lemon juice and herbs.