I can’t say I’ve ever been to India (though Wes Anderson has me dying to go).
Nor can I even say I’ve eaten at that many authentic Indian restaurants.
But I have tried a curry or two in my day and I know what I like in one.
This recipe is a mix of everything I love about curry all rolled into one pan.
And what do I love most about curries? Veggies and coconut milk.
Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional).
The rest of the recipe is basically veggies of your choice and a special mix of spices.
I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish!
As for the spices I kept it simple with curry powder and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.
The end result? A super simple, veggie-packed (vegan and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.
Rich but healthy
Not too spicy
& Loaded with veggies
30-Minute Coconut Curry
- 1 Tbsp coconut or olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1 Tbsp fresh grated ginger*
- 1/2 cup broccoli florets (diced // or 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 (DIY or store-bought)
- Sea salt and black pepper (to taste)
- 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 flake
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.
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.
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.
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 coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
* You can sub 1 tsp ground ginger per 1 Tbsp fresh.
* You can sub 1 dried red chili, diced per 1 pinch cayenne.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4)
- Calories: 434
- Fat: 25.8g
- Saturated fat: 21g
- Sodium: 628mg
- Carbohydrates: 41g
- Fiber: 6.4g
- Sugar: 7.2g
- Protein: 10.2g