Super Simple Coconut Curry | 30-Minute Meal

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When I think of a nourishing, cooked meal, curry is one of the first dishes that comes to mind for me. Fresh veggies simmered in coconut milk, then topped with chopped cilantro and a squeeze of zesty lemon? Yes, please!

Perfect for any time of year, this tasty curry can be topped over riced cauliflower, mashed sweet potato, brown rice, quinoa, coconut rice — or my favorite: raw zucchini noodles.

One of the reasons I love this curry, is that it is perfect for picky eaters. While it is extremely flavorful, it has a rather subtle curry flavor because of the Balti curry blend that I used.

Another reason I love this curry? It only takes about 30 minutes to make this delicious dish. It’s perfect for a cold winter’s night or when hosting guests in the heat of summer.

Keep scrolling for the recipe.


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For the Curry

  • 1 Tablespoon coconut or avocado oil
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1 Tablespoon fresh grated ginger (or substitute with 1 tsp ground)
  • 1 cup broccoli florets (or green bell pepper), diced
  • 1/2 cup carrots, sliced
  • 1/4 cup Roma tomato, diced
  • 1/3 cup snow peas or green bean, chopped
  • 1 Tablespoon Balti curry powder
  • For an extra kick of heat add a: Pinch cayenne or 1 dried red chili, diced
  • 2 14-ounce cans light coconut milk 
  • 1 cup vegetable stock or broth
  • Sprinkle of Celtic sea salt and black pepper, to taste

For Topping

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


  1. Heat a large saucepan/ pot to medium heat (I recommend using a tall pasta pot) and add 1 tablespoon of coconut oil. Add the sweet onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper. Stir.
  2. Cook the veggie mixture, stirring frequently, until softened – for about five minutes.
  3. Add the Balti curry powder, cayenne (or chili pepper), vegetable stock, coconut milk.
  4. Stir. Bring curry to a simmer. Then, reduce heat slightly and continue cooking for ~10 to 15 minutes.
  5. Next up, add the snow peas or beans and tomatoes in the last five minutes so they don’t overcook.
  6. Taste (this is the fun part!) and adjust seasonings as needed.
  7. Serve over rice, quinoa or zucchini noodles or your choice of base.
  8. Garnish with fresh lemon juice, herbs and/or spices.

C52A2A62-602B-4181-95E0-9C8DCCDE5698Processed with VSCO with av4 preset

What are your thoughts on curry? Have you tried it before? Let me know in a comment below!



1 comments on “Super Simple Coconut Curry | 30-Minute Meal”

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