Easy Coconut Curry

This curry is so straight forward, I can almost make it with my eyes closed. It’s one of my go-to week night recipes because I know it will be on the table in 30 minutes. It also happens to be loaded with vegetables, just in time to help you get back on track for 2017! I suggest making it in a large soup pot and feel free to throw in any vegetables you have on hand.

Tip: This curry can be served over brown rice or quinoa. I suggest quinoa if you’re in a hurry because it’s ready in just 15 minutes. If you’re a big fan of coconut, you can cook your quinoa in coconut milk (1 cup quinoa + 1 can of coconut milk).


Total time: 30 minutes


  • 2 tsp coconut oil (or vegetable oil)
  • 1 yellow onion, diced 
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated 
  • 1 tbsp curry powder
  • 1 eggplant, chopped
  • 1 head of broccoli, chopped 
  • 1 red pepper, sliced 
  • 1 can of no added salt chickpeas (540 mL)
  • 1 can of coconut milk (400 mL)
  • 2 cups low sodium vegetable broth 
  • 1 bunch fresh cilantro, diced
  • Squeeze of fresh lime juice (optional)
  • 2-4 cups of cooked quinoa or brown rice


  1. Sauté onions, garlic, ginger in coconut oil until onions are soft and slightly browned.
  2. Add curry powder and cook for 1 min.
  3. Add vegetables, coconut milk, broth and chickpeas.
  4. Simmer for 10 minutes.
  5. Add a squeeze of fresh lime juice. 
  6. Serve over a bed of cooked rice or quinoa.
  7. Garnish with cilantro.
Leftovers are perfect to bring for lunch the next day, or to freeze for later.

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