Name: Simple Coconut Curry
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 2 tablespoons olive oil (divided); 1/2 onion (diced); 4 cloves of garlic (minced); 1 teaspoon fresh ginger root (grated); 1 tablespoon curry powder; 1 sweet potato (peeled and chopped into small bite-sized pieces); 2 cups cauliflower florets; 2 carrots (chopped); 1 block tofu (drained and cubed); 1 cup vegetable broth; 1 can coconut milk; 3 cups baby spinach leaves; 1/2 cup fresh cilantro (chopped); sea salt to taste; 1/2 lemon (sliced); 1 cup brown basmati rice (uncooked)

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I love everything about Indian food. The abundance of vegetables used, the texture, the aroma, the spices and the warmth generated from them. But, cooking it at home completely intimidates me!

A long time ago I took a series of cooking classes on Indian cuisine. I was lost after the first session. There are so many different spices used such as cardamom, asafoetida, curry leaves, coriander seeds, garam masala, and the list goes on and on! Someday I will build up my spice arsenal, but for now I will stick to simply using curry powder!

There are so many ways you can alter this recipe!

Substitutions include:

Broccoli

Peppers

Bok Choy

Chickpeas

Mushrooms

Potatoes

Peas

Cabbage

Eggplant

Get creative 🙂

Simple Coconut Curry

The best recipe for Simple Coconut Curry

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Prep Time: 5

Cook Time: 6

Total Time: 11

Course: Main Meal, Soup

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 1290kcal

Cost: $5

Ingredients

2 tablespoons olive oil divided
1/2 onion diced
4 cloves of garlic minced
1 teaspoon fresh ginger root grated
1 tablespoon curry powder
1 sweet potato peeled and chopped into small bite-sized pieces
2 cups cauliflower florets
2 carrots chopped
1 block tofu drained and cubed
1 cup vegetable broth
1 can coconut milk
3 cups baby spinach leaves
1/2 cup fresh cilantro chopped
sea salt to taste
1/2 lemon sliced
1 cup brown basmati rice uncooked

Instructions

Cook rice according to package and set aside.
Fill a medium-sized sauce pan halfway with water and bring to a boil. Add cauliflower and cook for 2 minutes or until crisp tender, drain and set aside.
Using a large skillet or wok, add one tablespoon of olive oil over medium-high heat. Add onions, garlic and ginger. Saute for around 2 minutes or until fragrant.
Add curry powder and stir. The curry powder will absorb most of the oil, do not burn. Add the remaining tablespoon of olive oil, carrots, sweet potatoes and tofu. Cook for 2 minutes.
Add veggie broth and can of coconut milk, bring to a simmer and let cook until vegetables are tender. Add baby spinach leaves, cauliflower and cilantro. Cook until baby spinach leaves are wilted.
Season with sea salt and more curry powder if desired.
Serve over hot basmati rice, garnish with fresh cilantro, a spritz of lemon juice and enjoy 🙂

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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