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30-Minute Coconut Curry

30 min
Recipe placeholder
EntréeGluten-FreeIndian InspiredThai-InspiredVegancoconut curry

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

View Original Recipe

Ingredients

  • 1 Tbspcoconut or olive oil
  • 1small onion ((diced))
  • 4cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
  • 1 Tbspfresh grated ginger*
  • 1/2 cupbroccoli florets ((diced // or sub green bell pepper))
  • 1/2 cupdiced carrots
  • 1/4 cupdiced tomato
  • 1/3 cupsnow peas ((loosely cut))
  • 1 Tbspcurry powder
  • 1pinch cayenne* ((optional // for heat))
  • 214-ounce cans light coconut milk ((sub full-fat for richer texture))
  • 1 cupveggie broth (DIY or store-bought)
  • Sea salt and black pepper ((to taste))
  • 114-ounce can light coconut milk
  • 1 cupwhite quinoa ((rinsed in a fine mesh strainer*))
  • 1 Tbspagave nectar ((optional))
  • Fresh lemon juice
  • Cilantro, mint, and/or basil
  • Red pepper flake

Instructions

  1. 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. 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. 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. 4

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

  5. 5

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

  6. 6

    Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.