Easy And Delicious Coconut Curry
This simple 30-minute curry is rich and bursting with flavors and spices. Packed with healthy vegetables and proteins of your choosing, this recipe is customizable for not just taste preference but diet type too!
Servings: 6
Calories: 180kcal
Ingredients
- 2 tbsp extra light olive oil
- ¼ med onion finely minced
- 1 clove garlic finely minced
- ½ tsp fresh ginger finely grated
- ½ tsp fine thyme leaves only
- ½ tbsp Curry powder
- 1 tsp turmeric powder optional
- ½ lb Shrimp or your choice of protein (see notes)
- 1 large carrot cut into diagonal slices
- ½ cup snap peas ends and strings removed
- ½ cup coconut milk full fat, unsweetened
- 1 cup chicken bone broth or stock or vegetable broth/stock
- 1 tbsp cornstarch or potato starch
- 1 cup broccoli florets
- 8 oz Chickpeas (Garbanzo beans) about half a can (precooked)
- ½ tsp Himalayan salt to taste
- 1 tsp ground black pepper to taste
To garnish: hot chili oil, chopped parsley, sesame seeds.
Instructions
- To a large pot or skillet on med-heat, add your oil, onion, garlic, ginger, thyme, curry powder and turmeric powder and fry until fragrant.
- Add your protein of choice and cook until cooked through.
- Next, add in your carrots, snap peas, and (if using) cubed squash and potatoes and let your vegetables cook for 2-3 minutes, stirring occasionally.
- Add the broth and coconut milk (it should be enough to cover at least 75% of your meat and veggies). Cover and simmer for 5-7 minutes.
- Mix the cornstarch (or potato starch) with a 2 tbsp of water to make a slurry, stir it into your simmering curry and stir to allow it to thicken evenly.
- Finally, mix in broccoli and precooked chickpeas, turn off the heat, cover, and let sit for 10 minutes. Season to taste with salt and pepper, and garnish with parsley. Additionally you can add a touch of chili oil to bring some heat to your curry.
- Serve with steamed brown rice or noodles.
Notes
- To make a vegetarian/vegan friendly version omit the use of meat or use a clean-eating protein substitute (a great option is to double the amount of chickpeas) and use a vegetable broth.
- You can use any protein of your choosing from chicken to beef to tofu or fish. If using tofu or fish, cook it first, then remove it and set it aside until the curry is done, then add it in after stirring the broccoli and chickpeas into the curry. Cover and avoid disturbing it too much.
- You can adjust the amounts of vegetables and types of vegetables used to suit your personal preference based on what you like or have on hand. Other great options include cubed potato, sweet potato, butternut squash, cauliflower, etc.
- You can also adjust the liquid level/ thickness by adding more broth or coconut milk or water to your curry.
Nutrition
Calories: 180kcal | Carbohydrates: 11g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 624mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2188IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 3mg