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  • Writer's pictureLeslie

Coconut Curry

Updated: Mar 13, 2018

(serves 8-10)

Forget the urge to grab local takeout that’s loaded with added sugar, trans fats and MSG (just to name a few). Home cooking is so important for a healthy diet primarily because it gives you the power to use only fresh, seasonal, mostly organic ingredients.

This recipe is so dang delicious AND super simple (don't let the ingredient list fool you!). Call it "Curry in a Hurry," because it takes less than 20 minutes to cook once the veggies are prepped (can be done the day ahead) or your "Kitchen Sink Curry," because it is so versatile, allowing you to use whatever you have on hand and tailor it to the season. Curries are even better made in advance to allow all the delicious flavors to come together.

This one is a must for any regular rotation – plant-powered and nutrient dense with satiating healthy MCT fat to keep you feeling full and fueled…A delicious, nutritious win-win that screams...just go for it!


2 Tbsp coconut oil

1 large yellow onion, diced

½ jalapeno, seeds removed and minced

7 Tbsp curry powder (use good quality, smell to check if possible)

1 Tbsp fresh ginger, grated

1 tsp turmeric

pinch of cayenne

2 cans coconut milk

2-3 cups filtered water

pinch sea salt

2 cups sweet potatoes, scrubbed and cut into 1/2" cubes

1 small bunch French green beans, trimmed

1 small head cauliflower, cut into florets

1 small head broccoli, cut into florets

1 bunch spinach

1 tsp tamarind paste, optional

optional garnishes: grated coconut, black sesame seeds, chopped fresh cilantro, seaweed gomaiso (available at Whole Foods or local Asian markets).


1) In a large casserole, melt coconut oil. Add onion and jalapeno and saute until soft, about 2 minutes.

2) Add curry, ginger, turmeric, cayenne and cook until fragrant, about 1 minute.

3) Add coconut milk and enough water to reach desired consistency (you can add more later as well).

4) Add vegetables, starting with items that will take longer to cook (i.e. sweet potato, green beans, cauliflower, broccoli, then finally spinach). Stir after each addition.

5) Cover and cook over medium-low heat for 8-10 minutes, or until vegetables are cooked through but not too soft. You will want to leave some cook time if you reheat.

6) Stir in tamarind paste and serve warm in bowls over Lime-Scented Rice (recipe below) if desired with optional garnishes and enjoy!

Lime-Scented Rice

(serves 8-10 as a side)


2 cups jasmine rice, soaked for 20 min, rinsed several times until water runs clear

2 1/2 cups filtered water

1 cup coconut milk

1 tsp Maine Coast Organic Kelp Granules (or sub sea salt)

3 Makrut lime leaves, gently pounded to release flavor


1) Combine all ingredients except rice in a heavy, 4-quart pot and bring to a boil.

2) Add the rice and return to a boil.

3) Reduce heat to a simmer, cover and cook for 15 minutes.

4) Remove from heat and let sit covered for another 10-15 minutes.

5) Fluff rice with fork and serve with your curry.

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