Coconut Curry

Coconut CurryIngredients:

1 tbsp coconut oil

1 tbsp fresh grated ginger

4 cloves garlic, minced

1 small onion, diced

1/2 cup broccoli florets chopped

1/2 cup diced carrots

½ diced red pepper

1 tbsp curry powder

1 red chili, diced

2 cans coconut milk

½ cup of dice mangetout or sugar snaps

1 cups of veggie stock

Sea salt and black pepper



  • Heat a large saucepan at medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli, red pepper and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  • Add curry powder,  veggie stock, coconut milk,  pinch of salt and stir. Bring to a simmer then reduce heat and continue cooking for 10 minutes.
  • Add the mangetout or sugar snaps in the last 5 minutes
  • Taste and adjust seasonings as needed.
  •  Serve with brown rice or basmati rice



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