Vegetable Coconut Curry

May 23, 2019


  • 1 tablespoon coconut oil (or olive oil)
  • 1 small yellow or white onion, diced
  • 4 cloves of garlic, minced
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
  • 1/2 cup organic broccoli florets
  • 1/2 cup organic diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (or sugar snap peas)
  • 1 tablespoon curry powder
  • pinch of cayenne
  • 2 cans of coconut milk
  • 1 cup of vegetable stock
  • sea salt and black pepper to taste


  • Heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch of salt and pepper and stir. Cook, stirring frequently until softened (approx. 5 minutes).
  • Add curry powder, cayenne, vegetable stock, coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes
  • Add snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  • Taste and adjust seasonings as needed. May need more salt.

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