Vegetable Coconut Curry

Category: Main Dishes  


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 lite coconut milk
1 cup of vegetable stock
Celtic 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.