Global eats | Healthy eating/specialty diet | Mains and Entrees | Recipes | Savory | Vegan

Coconut curry (clean eats/vegan)

June 3, 2014

I’ve always been a HUGE fan of Japanese and Thai curries but I either 1) never get around to ordering it because I want to try something else, 2) it’s rarely vegetarian, 3) don’t get to order it because it’s too spicy for everyone else at the table -coughlilbuncough- or 4) I think about it’s high fat content. So as you can see, there always seemed to be one excuse or another for me to make to NOT have curry. Why am I telling you all this? Well, it’s because I finally figured out a way to resolve all the problems by making my own curry! I honestly don’t know why I didn’t think of this sooner because it would of solved A LOT of problems for me…I mean making it at home as a meal means that I won’t have any other choices availiable, making it at home also means I can add in as many veggies as I want and dictate the spice level AND making it at home means I know exactly what’s in it.


Simple. Clean. Ingredients:

2 teaspoons coconut oil
1 onion diced
5 cloves garlic minced
1 cm ginger minced
1 medium broccoli (cut into florets)
2 carrot sliced
1 cup corn nibbles (optional)
150g diced medium firm tofu (or chicken or both)
1 1/2 cup coconut milk (if not, any milk is fine)
1/3 cup vegetable stock (or chicken stock or water)
2 tablespoons curry powder
1 teaspoon salt


Let’s get cooking:

1. Saute the ginger, garlic and onion in a sauce pan with coconut oil until golden brown.Then, blend everything along with the curry powder and salt in a blender or food processor. Set aside.


2. Saute your chicken (if using) until lightly golden.


3. Stir in the tofu and blended onion mixture.


4. Add in the milk and stock. Let the mixture cook covered on medium heat for 10 minutes.


5. Reduce the heat to medium low heat and add the veggies. Let the mixture simmer uncovered for 5 minutes.


6. Serve over rice or quinoa.


Anyways, like I briefly mentioned earlier, this curry recipe is a healthier version of coconut curry and it’s PACKED full of veggies! Oh and to make it extra heart healthy, instead of using (coconut) cream, I used coconut milk instead to lower it’s overall fat content!


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