Simple Coconut Curry

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 4


  • 2 cans coconut milk, reduced fat

  • 1/2 cup water or veg broth

  • 1 tsp vegan better than bouillon

  • 5 cloves of garlic, minced

  • 1 tbsp curry powder*

  • 1 can of chickpeas

  • 1 medium onion, diced

  • 2 médium tomatoes, diced

  • 2 cups cremini mushrooms, sliced

  • 1 cup broccoli florets

  • 1 baby bok choy

  • Salt and pepper to taste


  1. Heat large pan on medium/high heat and add a 1/4 cup of water or 1 tbsp of coconut oil to the pan. Sauté garlic, onion, broccoli, mushrooms, bok choy, salt and pepper. When water dries up continue adding splashes of water if using water instead of oil. Cook for about 7 minutes until colors begin to brighten.

  2. Add coconut milk, 1/2 cup water, better than bouillon paste, curry powder, chickpeas, along with a little more salt and simmer for 10-15 minutes. Make sure bouillon paste dissolves well.

  3. Add diced tomato in at the very end as soon as you turn off the heat. Serve over brown rice or quinoa along with some fresh cilantro, jalapeños or your desired toppings.

*if you don’t have curry powder you can mix some of the following spices to achieve same taste: turmeric, coriander, cumin, ginger, black pepper, cardamom, cinnamon and cayenne❤️

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