30-Minute Coconut Curry

It is no secret that I love food and embracing my culture… so I thought, why not enjoy both in one meal? I have been working all of quarantine to perfect this coconut curry and I know that a good curry can bring me all the flavours of India.
This recipe is a mixture of everything I love about curry all packed into one pan.

30-min Coconut Curry🇮🇳

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)

COCONUT RICE

• 1 14-ounce can light coconut milk

• 1 cup rice (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

Instructions

• 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.

I love the way that this curry warms the soul with coconut milk and spices while also giving you the freshest serving of veggies. I wanted to keep this recipe vegan friendly, I served it over coconut rice or wild rice or added tofu. I have to say I love it with tofu and rice. It absolutely brings the dish together but tamper with it how you like!

The rest of the recipe is basically veggies of your choice and spices to your taste.

I went with broccoli, carrot, onion, baby corn, snow peas and tomato, bell peppers and onion, potatoes, cauliflower, etc. – whatever your heart craves!

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? you ask. A super simple, vegan and GF-friendly curry that will please a soul searching crown. even those who do not fancy curry should try this dish since it’s heavy on the coconut milk and light on the spices. I know you’re going to love it.

I”t’s:

Warm
Comforting
Satisfying
Rich but healthy
Not too spicy
Perfectly sweet
& Loaded with veggies” - Minimalist Baker

Enjoy!

Imran