Easy Vegetable Coconut Curry

20131008-135205.jpgOne evening James and I looked in the refrigerator and then looked at each other. There was nothing to make for dinner. Instead of picking up the phone and ordering in, I got crafty. The results were this delicious Easy Vegetable Coconut Curry dish that has become one of our favorite dinners, is whipped up in no time and very difficult to screw up! It has the added bonus of using up all of your vegetables that are on the brink of going bad and it’s always a hit with guests.

What you’ll need:

  • 3-5 cups of chopped vegetables (I often use sweet potatoes, onions, carrots, zucchini and broccoli)
  • 1 1/2 cups coconut milk (I prefer a can of full fat coconut milk for it’s thickness)
  • 1/2 tsp turmeric powder
  • 1/2 tsp curry powder
  • 2-4 cups of cooked quinoa (or another grain you love such as millet or rice)
  • 1 tbls coconut oil, plus more as needed
  • Salt & pepper

Chop your vegetables in uniform pieces. Saute them in the coconut oil and a pinch of salt on medium heat. I add vegetables such as onions and carrots that take longer to cook first and then add other vegetables as those soften up a little. Add the turmeric and curry powder to the vegetables and continue to saute until they are nearly cooked to your liking. Add the coconut milk and more turmeric and curry powder to taste (spicy food lovers add lots of curry!). When everything is heated through, plate over quinoa or another favorite grain like millet or rice. Let guests salt and pepper their dish to taste. Voila. Enjoy your customized creation.

Update: somebody recently sent a photo of her curry dish she made with pumpkin.  So looking forward to trying that!


17 responses

  1. I’m imagining the smells in your kitchen. I can already smell every single goodness. Love sautéed veggies. They are my passions. If I could live of veggies and legumes, I’d be a happy girl. Thank you for sharing. I will try minus the coconut milk. It really does a number on me. I have never tried tumeric though. I will Tri your way first in a smaller scale. Can’t wait. I think I enjoy reading thati Jay every family in America you are also faced with the same dilemma, “what to eat?” Extremely refreshing!

  2. I love coconut milk based soups – I make the one from Kimberly Snyder’s book quite frequently! I will have to give this one a try! Random question for you – I love broccoli but the first time I made soup with it, I soaked it thoroughly to try to clean it (and used organic broccoli) and when I actually put it in the soup I noticed a ton of tiny bugs in my soup !! I was thoroughly disgusted and ended up throwing the whole batch away. 😦 Now I just add other vegiges instead….do you have any tips for cleaning broccoli? I would love to eat it again, but bugs seem to really hide in the florets making it really difficult to clean.

    • Good question! I think cutting it up first and rinsing it really well has been key for me. That said, I’ve never inspected mine that closely and now I’m a bit scared to! I would, however, say yes to little organic bugs before I would to chemicals. I’ll circle back if I make any good discoveries on how to do this.

  3. i just discovered your blog through the zero waste home post. i have been following Bea for a while and love all the helpful information she shares! there are 2 fabulous bloggers from Charlotte that i think you will enjoy (if you don’t already!) they offer tons of great tips, recipes, and knowledge!
    i wanted to share that with you. i am making the vegetable curry tonight. it sounds delish!

      • sorry about that (duh, i meant to include that) Food babe.com and 100 days of real food. vani hari is the food babe (my daughter is working for her) and lisa leake is the star of 100 days of real food. both of these gals have such a passion for eating well and staying healthy. hope you enjoy!!

  4. I love your blog. Is there a way to make this in a crockpot?? We struggle with dinner ideas on work nights.

    keep up the good work!!

    • I’d imagine so. If I were to try it I’d toss the dry quinoa with the amount of water needed to cook it on the stove, into the crock with all of the other ingredients. If you try it let us all know how it turns out!

  5. Great post. I was checking continuously this weblog and I’m
    inspired! Very useful info specifically the ultimate part 🙂 I take care of
    such info much. I used to be looking for this certain info for a very lengthy time.

    Thank you and good luck.

  6. Certainly it is delicious with coconut milk ingredients on it! It’s really a useful piece of information. Merely wanted to add that in that respect are many nutritional benefits and uses of Coconut. One is Desiccated coconut that is produced from the white coconut meat that is grated into different sizes or cuts and then dried. Celebes Coconut Corporation in the Philippines is a manufacturer of the different grades like Macaroon or Fine. Medium, Fancy Shred, Flakes, and Coconut Chips. It is available either as White or Raw, Toasted, Sweetened, or as Toasted and Sweetened.

  7. I really enjoyed this! I’m a big vegetable fan and thought this was an unusual way (at least for me) to incorporate more vegetables into my diet. I’ve never used coconut milk until today! Thank you, for sharing this recipe!

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