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.
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
- Fresh lemon juice
- Cilantro, mint, and/or basil
- Red pepper flakes
- Sprinkle of cayenne pepper
- 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.
- Cook the veggie mixture, stirring frequently, until softened – for about five minutes.
- Add the Balti curry powder, cayenne (or chili pepper), vegetable stock, coconut milk.
- Stir. Bring curry to a simmer. Then, reduce heat slightly and continue cooking for ~10 to 15 minutes.
- Next up, add the snow peas or beans and tomatoes in the last five minutes so they don’t overcook.
- Taste (this is the fun part!) and adjust seasonings as needed.
- Serve over rice, quinoa or zucchini noodles or your choice of base.
- Garnish with fresh lemon juice, herbs and/or spices.
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”