Coconut Curry

Coconut Curry
March 30, 2016 Christina Mullin

This easy to make and DELICIOUS recipe is vegan, gluten free and loaded with veggies like carrots, broccoli, tomatoes all swimming in a perfectly spiced coconut milk broth. You can switch out the veggies and use snow peas, string beans or red peppers instead. The coconut quinoa is simple, healthy and equally yummy.

Serves 4

All ingredients are organic

Ingredients for the Curry

1 Tbsp. coconut oil
1 small onion, diced
4 garlic cloves, minced
1 tbsp. minced fresh ginger (or 1 tsp. ground)
1 cup broccoli florets, diced
1 cup diced carrots
1 cup diced tomatoes
1 Tbsp. curry powder
1/4 tsp. cayenne pepper
1/4 tsp. chili flakes
2 14-ounce cans of light coconut milk
1 cup of veggie stock
Pinch of Himalayan or mineral salt
Pinch of fresh ground black pepper

Ingredients for the Coconut Quinoa

1 14-ounce can light coconut milk
1 cup of white quinoa, rinsed in a fine mesh strainer


  1. Heat a large saucepan or pot to medium heat and add the 1 Tbsp. coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch of salt and pepper and stir. Cook, stirring often, until softened, about 5 minutes.
  2. Add curry powder, cayenne pepper, chili flakes, veggie stock, coconut milk, pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  3. Add the tomatoes in the last 5 minutes, so they don’t overcook.
  4. Rinse the quinoa, and then add it to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can of light coconut milk and ½ cup of water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light. Fluffy and the liquid is absorbed. Set aside until serving.
  5. When serving, I added several spoonful’s of the coconut quinoa to a small bowl and then added the coconut curry over it, and sprinkled with chopped cilantro. You can sprinkle with mint or basil instead and also fresh lemon juice.
  6. This is great for leftovers too!