I am not sure why I am so amused by the title of today’s post, but it makes me smile. : )  This meal is packed full of flavor and comes together so quickly!

I was in the mood tonight for Asian, and my garden is exploding with vegetables so a stir-fry immediately popped into my head.  I love coconut, so a vegetable coconut curry idea was quickly conceived for dinner.  Now to make this curry in a hurry, it’s smart to prep all your veggies ahead of time.  I used one of my favorite ingredients in this: coconut oil.  It’s so yummy and is really good for you!  If you’ve never tried it, you can find it here.


Vegetable Coconut Curry in a Hurry

Serves 4

What you’ll need:

3 tbsp. coconut oil

1/2 crown broccoli, broken apart

2 carrots, sliced

1 zucchini, sliced and halved

8-10 mushrooms, sliced

1/2 red bell pepper, sliced

1 onion, large dice

a handful of baby tomatoes, cut in half

1 8 oz. can of coconut milk

1/4 cup of tomato paste

3-4 cloves of garlic, chopped

1-2 tsp. curry powder

a handful of cilantro, chopped

What you’ll do:

In a large frying pan or wok, heat up the coconut oil.  I hate to quote Rachel Ray, but this recipe is mostly a “chop and drop” dish.  Chop and drop the carrots and onions.  Then the broccoli, then zucchini, then mushrooms and then the bell pepper.  Immediately add in the coconut milk, tomato paste, garlic and 1 tsp. of curry powder.  Taste and add more curry powder as needed.  (You can also add in some Sriracha sauce for heat)  Careful not to overcook the vegetables, they can turn to mush pretty fast.  Serve over rice and top with some chopped cilantro.

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