vegetable coconut curry

vegetable coconut curry, lime and cilantro greens
vegetable coconut curry
vegetable coconut curry

When It comes to cooking from scratch, I hear the same struggle over and over. "I don't have time, I don't know where to start, it seems overwhelming". I hear you loud and clear.

It's easy for me to run in the kitchen, throw some stuff together and call it dinner, but if that's not part of your repertoire, it's challenging to get into the groove. But what I've tried to impart over and over is that cooking doesn't have to be complicated to be delicious. 

Besides the fact that I'm a food blogger, I'm also a mother and full time worker and whatever other roles I have to fulfill, so needless to say, I've got a lot of stuff going on. Some days I can cook uninterrupted, sipping away at a glass of wine, gliding through the process. But most days aren't like that so I have to be realistc. My only object is to feed the starving mouths, whining at my feet.

One of my go to meals is this vegetable coconut curry. It's a great option if you're looking for a quick dinner that's going to require minimum effort. It's also practically foolproof since the blender makes the sauce for you and all you have to do is peel, chop and stir. Easy right? 

Coconut milk, peanut or almond butter and Thai red curry paste are staples in my house. If you have those and some vegetables, you have yourself a vegetable coconut curry that's absurdly easy to make. And frankly in the time it takes to order takeout, you can have dinner made and on the table. 

vegetable coconut curry
vegetable coconut curry
vegetable coconut curry
vegetable coconut curry

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vegetable coconut curry 

  • Prep time: 10 minutes

  • Cooking time 15 minutes

  • Serves 4-6


For peanut sauce:

  • 1/4 tsp ground coriander

  • 1-2 tsp Thai red curry paste (I use this)

  • 1 inch knob minced ginger (i use a lemon zester for it)

  • 1 tbsp fresh cilantro

  • zest of 1/2 lime

  • 1 can full fat coconut milk (I use this)

  • 2 tbsp peanut butter or almond butter (I use this or this)

  • 1 tbsp maple syrup (I use this) - omit if Whole30

  • 1/2 tsp lime juice

For vegetables: 

  • 2 tbsp coconut oil

  • 1/2 tsp salt

  • 2 minced garlic cloves

  • 1 large summer squash or 2 small cut into roughly 2" strips

  • 1 large zucchini or 2 small cut into roughly 2" strips

  • 3-4 carrots cut into 2" strips

  • 1 red bell pepper thinly sliced

  • 8 small white mushrooms sliced

  • handful of green beans trimmed and cut in half


  • chopped peanuts or sliced almonds

  • additional cilantro for garnish

Serve with suggestions

  • rice (In a strainer rinse 1 cup of rice under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)

  • quinoa (In a strainer rinse 1 cup of quinoa under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)

  • zoodles (Follow directions of whatever equipment you have). Sauté in pan with 1 tsp coconut oil for 1-2 minutes until soft.

  • cauliflower rice check out the recipe here.


  • large dutch oven or other heavy pan

  • blender


Add all the ingredients under sauce to a blender and blend until smooth. Set aside.

Heat dutch oven on medium heat and add coconut oil along with garlic. Cook stirring continuously for 30 seconds until fragrant but not brown. Add all the veggies and salt and give a good stir from time to time. Cook veggies for about 8 minutes. 

Add sauce and continue cooking for another 5 minutes. I like my veggies to still have a bite.

Like with all recipes, they can be customized, so if you want to add more maple syrup for a sweeter taste go for it, if you want to add more lime for a tangier taste that's good too. 

To assemble, layer over rice, quinoa, zoodles or cauliflower rice. 

This is an easy vegan and paleo Thai inspired vegetable coconut curry you can whip up in just 15 minutes. So if you’re in the mood for a fresh and delicious curry, check this one out! #curry, #thaicurry #vegancurry #thaicoconutcurry #calmeats #paleocurry #coconutmilk #vegetables #realfood #glutenfree #dairyfree #vegetarian #grainfree #thaicurry #thaifood #takeout

cardamom chicken curry

cardamom chicken curry

Ahh...feels good to finally write this out on a page. I have been trying to get this recipe written and shot for weeks. I tinkered around with it three times after initially making it and this weekend I was determined to finally get a photo shoot in. 

Saturday would be the day when I would be cooking and shooting and nothing would get in the way. Except for everything got in the way. Life is life and days don't always work out the way I had planned.

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shrimp curry

shrimp curry

In case you have not noticed, I have a thing for curry. I like it all, Indian, Thai, you name it but I'm especially drawn to Thai curry. The flavor combination just hits a sweet spot for me, so it's something I like to make often. I've played around with this recipe to accommodate any night of the week. Though Thai curry sound complicated, the reality is that it's incredibly quick to make and it's very satisfying. 

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tuscan kale, lentil and mushroom curry

Whenever I set out to make a meal, I generally have to consider several things: Is it nutrient dense? Will my family ACTUALLY eat it? Does it retain nutrients when cooked? This is where kale comes in.

By now everyone knows Kale is good...I mean really good. It's been in the media for years but even though it's touted as a super food, not enough information is provided about how to eat kale. 


Kale's benefits and nutrient profile have been rigorously studied and it has been determined that indeed kale contains a number of nutrients vital to our health. This leafy green is part of the family of cruciferous vegetables, which includes cabbage, broccoli, brussesl sprouts, radish, etc. Kale is rich in Vitamins K, C and A and E. It contains numerous minerals and essential fatty acids and a balanced ratio of Omega 3s and Omega 6s. The reason this balance is important comes back to the fact that the majority of processed foods are high in Omega 6s and our diet lacks enough Omega 3s to counter this imbalance.  

Benefits of Kale:

  • Anti-inflammatory, due to its high vitamin K content
  • High in all 3 antioxidants (these are vitamin A - in the form of beta-carotene, vitamin C and vitamin E)
  • Supports cardiovascular health due to the high antioxidant content, vitamin K and E, which support heart health.
  • Vision support - two of the nutrients found in kale are lutein and zeaxanthin. Both of these have shown improvement in the treatment of macular degeneration and cataracts.
  • Supports the body's natural detoxification systems.

However, eating too much raw kale can adversely affect the body. When Kale is consumed raw, once the gut has broken it down, it releases substances called goitrogens. "These goitrogens that increase the need for iodine when consumed in small amounts and can damage the thyroid gland when consumed in large amounts." This is why cooking kale ensures that we still receive all the benefits but drastically reduce the exposure to goitrogens. So it's probably best to use an alternative green in your smoothies and consider cooking kale.

The kale I find works best for this recipe is Tuscan kale (Lacinato kale). The leaves are a bit more tender than those of regular curly kale but if you can't find Tuscan kale, regular is perfectly fine to use. 

  • Prep time: 5-10 minutes
  • Cooking time 45 minutes
  • Serves 4-6


  • 1 cup red lentils - rinsed 
  • 1 tbsp coconut oil
  • 1 medium chopped onion
  • 2 garlic cloves - finely minced
  • 3 carrots but into bite size pieces
  • 1/2 lb cremini mushrooms but into bite size pieces
  • 4-5 leaves tuscan kale cut into small pieces, (ribs removed)
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • 1 tsp ground coriander 
  • 1/4 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper 
  • 1 can full fat coconut milk
  • 4-6 cups broth (I used bone broth)
  • 1 tbsp or more of fresh cilantro chopped or torn by hand.  


    Preheat a large cast iron or regular pot over medium heat. Add the coconut oil onion and carrots and cook for 8-10 minutes or until onion is translucent but not burned and carrots start to soften. Add the garlic and stir continuously for 30 seconds. Add the spices and cook for another minute. Once the spices are fragrant, add the broth and lentils, salt, pepper and bring to a boil. Next turn heat down, add mushrooms, coconut milk and kale. Cook for 40-45 minutes (or longer if you want softer vegetables) on low heat. Top with fresh cilantro and serve. It tastes even better the next day once the veggies have had time to cozy up to one another.

    sweet potato curry recipe

    Curry is by far one of the meals I make the most in our house with numerous variations. It's hearty, filling and satisfying. Since I have small children, I like to keep the spices on the mild side so everyone is sure to enjoy it. 

    basic curry ingredients

    basic curry ingredients

    The spices used in curry have powerful anti inflammatory properties. As we've come to learn, inflammation is the leading cause of many of of our modern day diseases. One of the spices in curry is turmeric, which has been shown to be a miracle spice over the years. However, recent review suggests that as a stand alone spice, it may be poorly absorbed. But, when paired with other spices, particularly black pepper, the body is better able to use utilize it and reap the benefits.

    Ginger is another spice that has been used for thousands of years in cooking and for medicinal purposes. It has widely been utilized for everything from nausea to headaches, sore throat to cancer. It truly is an incredibly powerful spice so I try to use it as often as possible. 

    sweet potato curry 

    sweet potato curry 

    Health benefits of ginger:

    • Contains gingerol, which has powerful antioxidant and anti-inflammatory properties
    • It's used to combat nausea, particularly morning sickness
    • It's great for digestion
    • It has been used in treatment of some forms of cancer 
    • Improves diabetes
    • Soothes sore throats and congestion


    • 2 large sweet potatoes or 3 small
    • 2 cups cooked chickpeas (canned works too)
    • 1 green pepper chopped 
    • 1 medium onion chopped 
    • 1 can full fat coconut milk
    • 1 tbsp coconut oil
    • 1/2 tsp ground ginger
    • 1 tbsp garam masala
    • 1/2 tsp ground coriander
    • 1/2 tsp turmeric
    • 1 tsp cumin
    • 1/4 tsp curry powder
    • 4 cups chicken or bone broth
    • 2 tbsp finely chopped cilantro
    • cooked white or brown basmati rice, quinoa or cauliflower rice


    sweet potato curry

    sweet potato curry

    Heat a heavy bottomed pan over medium heat. Add the coconut oil, onion and green pepper and cook until onion is translucent and pepper is soft - about 8 minutes. Add all the spices and cook for 1-2 minutes. Add sweet potatoes and broth and bring to a boil. Reduce heat and cook on low until potatoes are soft. About 15-20 minutes.

    Using a submersion blender, give the potatoes a few pulses just to puree a few of them. Alternatively, scoop out about a cup into a bowl and break them up with a fork or potato masher. Return to the pot, along with the coconut milk and chickpeas and 1 tbsp of the finely chopped cilantro. Cook for another 10 minutes. If the stew is too watery, you can always remove some of the liquid (I love eating it as a soup). 

    Serve over rice, cauliflower rice and top with additional cilantro. 

    sweet potato curry

    sweet potato curry