A 30 Minute Coconut Curry

A 30 Minute Coconut Curry
May 11, 2016 HealthNewsHound

By the Minimalist Baker [http://minimalistbaker.com/30-minute-coconut-curry/]

Dana creates simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.

“I can’t say I’ve ever been to India (though Wes Anderson has me dying to go). Nor can I even say I’ve eaten at that many authentic Indian restaurants.


“But I have tried a curry or two in my day and I know what I like in one.

This recipe is a mix of everything I love about curry all rolled into one pan.”

By the Minimalist Baker [http://minimalistbaker.com/30-minute-coconut-curry/]

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 4



  • 1 Tbsp (15 ml) coconut or olive oil
  • 1 small onion, diced (150 g)
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
  • 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
  • 1/2 cup (64 g) diced carrots
  • 1/4 cup (45 g) diced tomato
  • 1/3 cup (28 g) snow peas (loosely cut)
  • 1 Tbsp (8 g) curry powder
  • Pinch cayenne or 1 dried red chili, diced (optional for heat)
  • 2 14-ounce (396 g) cans light coconut milk (sub full fat for richer texture)
  • 1 cup (240 ml) veggie stock
  • Sea salt and black pepper to taste
  • 1 14-ounce (396 g) can light coconut milk
  • 1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*
  • 1 Tbsp (15 ml) agave nectar (optional)
  • Fresh lemon juice
  • Cilantro, mint and/or basil
  • Red pepper flake
  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, white or brown rice.
*Curry slightly adapted from
Tyler Florence
*Coconut quinoa adapted from
Cookie and Kate
Nutrition Information
Serving size: 1/4 recipe Calories: 434 Fat: 25.8g Saturated fat: 21g Carbohydrates: 41g Sugar: 7.2gSodium: 628mg Fiber: 6.4g Protein: 10.2g