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Coconut Curry

This quick and easy coconut curry recipe is made with a few simple ingredients that you probably already have in your kitchen.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

CURRY

  • 1 T avocado oil
  • 1 can chickpeas drained and rinsed
  • 1 large sweet potato chopped in ½ inch cubes
  • 2 cups broccoli
  • 3 cloves of garlic minced
  • 14 oz can coconut milk I use full-fat
  • 2 T red curry paste
  • 1 T curry powder
  • ¼ tsp black pepper

COCONUT RICE

  • 14 oz can coconut milk
  • 1 C jasmine rice

Instructions

  1. Combine a can of coconut milk with your jasmine rice and bring to a boil. Then, cover the pot and reduce heat to a low simmer for 15 minutes. After 15 minutes, remove from heat and let sit with the lid on for another 5-10 minutes. Fluff with a fork before serving.
  2. While the rice is simmering, sauté broccoli, sweet potato, and garlic in avocado oil for ten minutes.
  3. Add the coconut milk, red curry paste, curry powder, and pepper to your veggies and stir until it’s combined. Let the mixture simmer for 5 minutes, or until your sweet potato is fork tender.
  4. Add in chickpeas and bring mixture to a boil. Reduce heat to low and let simmer for another two minutes.
  5. Serve over rice and enjoy!

Recipe Notes

You can use light coconut milk or full-fat coconut milk for a richer flavor. Substitute quinoa for rice to make this recipe gluten free. You can make regular rice or quinoa with just water if you prefer, I just love the taste of coconut rice and feel like it adds to much flavor to the recipe!