Vegetable Coconut Curry

barbara lentz


You can serve this with or without the quinoa or substitute rice. This is vegan and gluten free. Fast and delicious

☆☆☆☆☆ 0 votes
4 to 6
15 Min
20 Min
Stove Top


1 Tbsp
coconut oil
1 small
onion diced
6 clove
garlic minced
1 Tbsp
grated ginger
1/2 c
each bean sprouts, red bell pepper, carrots, and snow peas chopped
1 Tbsp
curry powder
1 Tbsp
green or red curry paste
2 can(s)
coconut milk
1 c
veggie stock
salt and pepper
juice of 1/2 lemon
cilantro leaves for garnish


1 can(s)
coconut milk
1 c
1 Tbsp
agave nectar


1If serving with coconut quinoa begin by washing the quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add the coconut milk and 1/2 cup water bring to a boil. reduce heat to simmer cover and cook for 15 minutes or until quinoa is light and fluffy. Stir in agave nectar and season with salt and pepper.
2In the meantime heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil. Add the veggies with the garlic, ginger and red or green curry paste. Stir in the curry powder. Cook about 5 minutes.
3Add the coconut milk and veggie stock. Bring to a simmer and cook 10 minutes. Stir in lemon juice. Taste and season with salt and pepper. Stir in cilantro
leaves. Serve over quinoa if using.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Gluten-Free, Vegan