Vegetable Coconut Curry

vegetable coconut curry 2

A few years ago, when I wasn’t as diligent with meal planning, the witching hour came along (aka the “dinner hour”). I looked in my fridge and saw a bunch of vegetables, so I was determined to use them. I started chopping away. I decided to use my wok for a quick stir-fry. I grabbed a can of coconut milk out of my pantry and added in spices. Voila! A delicious curry was born! Lots of nutrients and flavor in one pan – so easy! This has become another one of my ‘back pocket’ meals. I have switched up the vegetables in this recipe with whatever I have on hand and the result is still delicious! Be creative and enjoy!

vegetable coconut curry

1 large onion, cut into half moons
2 garlic cloves, minced
4 stalks celery, cut into medium pieces
3 large carrots, cut into rounds
1 large zucchini, cut into rounds
1 yellow squash, cut into rounds
2 baby bok choy, cut into pieces
2 cups chopped broccoli florets
1 can light coconut milk
1 pinch cayenne pepper
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 1/2 tablespoons curry powder
1 cup frozen green peas
handful of cilantro, chopped
Vegetable broth as needed

In a large saucepan or wok, sauté onion, garlic, celery, and carrots in vegetable broth or water on medium-high heat until onion becomes translucent. Add cayenne, turmeric, cumin and curry. Cook for 2 to 4 minutes, stirring often. Add zucchini, yellow squash, bok choy, broccoli, and coconut milk. Simmer for about 10 minutes, stirring occasionally. Add in green peas. Sprinkle with cilantro before serving. You can eat this as is or serve it with quinoa or brown rice.

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  1. […] has been found to ease pain in the body and is a powerful antioxidant. Awesome! I love this simple Vegetable Coconut Curry, Curried Cauliflower, Curried Cauliflower Soup, Spicy Curry Sauce, and this Curried Quinoa Salad […]

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