Veggie coconut curry

I don’t know why I don’t make curry every week, it’s so easy and sooooo tasty. This curry only took me 15 minutes to make and you can basically throw whatever produce you have in your fridge in it. I’m in love with coconut anything these days, but coconut curry is definitely at the top of my list. 😉 If you want this curry to be spicier you can add some extra chillies or chilly powder. I can’t wait till this weekend because I’m headed to Tofino to the Food and Wine Festival!! I will do a blog post next week with a recap and some yummy food and drink photos. If you are going as well, see you there. 😉

xx Malika

Thai coconut vegetable curry

Thai Coconut Vegetable Curry
Recipe type: Curry
Cuisine: Vegan, Gluten Free
Serves: 2
  • 2 cups cooked brown rice
  • 1 small head of broccoli, chopped
  • 2 tbs chopped fresh cilantro
  • 2 cloves crushed garlic
  • 1 nub of freshly grated ginger
  • 1 tbs thai red curry paste
  • 1 cup coconut milk
  • 1 tsp turmeric
  • 1 small shallot, finely chopped
  • 8 button mushrooms, thinly sliced
  • ½ red pepper, roughly chopped
  • ½ fresh lime
  • 1 tsp coconut oil
  1. Once your rice is cooked or almost done, start making this curry.
  2. In a large pan, heat the coconut oil over medium heat, add the onions first and cook for 2 minutes.
  3. Then add the garlic and the mushrooms, cooking for another few minutes.
  4. Add the broccoli, red pepper, coconut milk, turmeric, curry paste and ginger now and turn the heat to low, simmer with the lid on for 4-5 minutes.
  5. Just before you serve toss in the cilantro.
  6. Serve the curry over the rice and squeeze the fresh lime juice over top, serve and enjoy.

Cconut curry and rice