This easy coconut curry is comforting, wholesome & full of beautiful nourishing ingredients! It can easily be made paleo, vegan & is naturally dairy-free as we us coconut milk!
Nourishing easy coconut curry
This easy coconut curry is full of nourishing ingredients such as turmeric, sweet potato, red & yellow peppers & more! It is also a great base to add whatever veggies you have on hand as well! Got some spinach that’s coming to its end? Throw it into the mix! It wilts up & becomes very small so you likely won’t even notice it is there & the dish will still be wonderful! I also love to throw broccoli, cauliflower, carrots & more into this recipe! It works great with frozen veg as well, you just may have to let the mixture simmer a few extra minutes until the veggies are fork tender!
Make it once & eat all week
I love making this recipe at the start of the week & keeping it in the fridge for a meal in a pinch! It can easily be re-heated & served with whatever base you would like! I even find it tastes better the next day, so I definitely recommend making extra to have for leftovers!
I store it in a glass container & have whatever base I want prepped stored in a separate container, both in the fridge. I will re-heat both of them on the stovetop with a dash or broth to bring moisture to the dish or in the microwave if I am in a real pinch. I also enjoy eating it chilled straight from the fridge, so good!
Make this recipe in under 30 minutes
This recipe is actually pretty quick to whip up. Even quicker if you have your veggies pre-chopped. That is what I find the most time consuming, dicing the veggies! Other than that you are simply sautéing a couple ingredients in a saucepan, adding some coconut milk, spices, & veggies & letting it all simmer until it is soft & fork tender! So even if you aren’t in the mood to cook or had a long day this won’t take too much time or effort to put together!
How to make this easy coconut curry vegan
The base of this curry is naturally vegan, gluten-free, paleo & Whole-30 friendly! To keep the whole recipe vegan I would just use your favourite vegan protein source such as chickpeas, tofu, or lentils! It is such a versatile recipe & I encourage you to get creative with it!
How to make this recipe paleo + Whole-30
Like I mentioned above the base is naturally paleo. To keep this recipe paleo + Whole-30 you’re going to want to use a protein source such as chicken, shrimp, salmon etc. You are also going to want to make sure the base for this curry is free from grains & legumes to keep it Whole-30 + paleo friendly. I recommend serving it over zoodles, cauliflower rice, or spaghetti squash.
Ingredients you will need for this easy coconut curry recipe:
- Avocado, coconut or extra-virgin olive oil
- Red onion
- Garlic cloves
- Peppers (I like using red, yellow & orange)
- Sweet potato
- Ginger
- Coconut milk
- Pink salt
- Black pepper
- Ground turmeric
- Curry powder
- Gram masala
Protein add in’s (optional)
- Prepared chicken, diced or shredded
- Prepared chickpeas, lentils, tofu, shrimp, etc.
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Easy Coconut Curry
Description
This easy coconut curry is comforting, wholesome & full of beautiful nourishing ingredients! It can easily be made paleo, vegan & is naturally dairy-free as we us coconut milk!
Ingredients
- 2 tbsp avocado, coconut or extra-virgin olive oil
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 2 peppers, diced (I like using red, yellow & orange)
- 1 sweet potato, diced
- 2 tbsp ginger, minced
- 1 can coconut milk
- 1/2 tsp pink salt
- Black pepper to taste
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp gram masala
Protein add in’s (optional)
- Prepared chicken, diced or shredded
- Prepared chickpeas, lentils, tofu, shrimp, etc.
Instructions
- In a large saucepan over medium heat add the oil with the onion & garlic.
- Sauté for a couple minutes until fragrant.
- Add the peppers, sweet potato, & ginger for a minute before adding the coconut milk.
- Add the salt, pepper, & spices.
- Reduce the heat to low/medium & allow the mixture to simmer until the sweet potato is soft when pierced with a fork.
- I added prepared diced chicken to my curry at the end & mixed it through. You can add any protein of choice such as prepared chickpeas, lentils, tofu, shrimp, etc.
- Serve warm over rice, cauliflower rice, zoodles, or quinoa & enjoy!
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This recipe is delicious and easy! I made it for lunch and it was a hit!
Can’t wait to make it again and I will add a picture next time!
★★★★★
Awh Laura! I am SO happy to hear this! That makes me so happy! Cannot wait to see your photo next time! Have a great day beautiful! 🙂
Sooo yummy!! Love this curry.
★★★★★