Super Easy Coconut Curry Vegetables


Last night I made an amazing vegetarian dish that was not only delicious, but it was also packed full of amazing health benefits!

If you love the flavor combination of curry and coconut, then you’re sure to love this dish!  It’s super easy to prepare and it’s naturally gluten-free, vegetarian and vegan!

I served this over quinoa, a super-grain and complete protein, but it would be equally as good with rice.  You can choose your favorite fresh vegetables since this recipe is very versatile.

Benefits of Curry: Most curry powder contains ingredients such as Coriander, Turmeric, Fenugreek, Cumin, Mustard, Pepper & Cayenne.  These ingredients have some tremendous health benefits and anti-inflammatory properties.

Benefits of Coconut: Coconut contains lauric acid, an ingredient that has anti-viral, anti-bacterial, and anti-protozoa properties.  It has been shown to have anti-aging benefits, promote heart health, immune health, healthy metabolism, healthy skin and may even support proper functioning of your thyroid gland.

Super Easy Coconut Curry Vegetables

(Adapted from this recipe.)

2-4 servings


1-2 teaspoons unprocessed extra virgin coconut oil
1 small onion, chopped
2 cloves garlic, minced

1 can coconut milk (13.5 oz.)
1 cup vegetable broth
1 tablespoon curry powder
1 tablespoon pure maple syrup
1 tablespoon tamari (gluten-free soy sauce)
1/2 teaspoon salt
1 sweet potato cut into bite-sized chunks
~2 cups of broccoli & cauliflower florets
2 carrots, sliced into chunks
Additional options:
1/2 cup thinly sliced red, green or yellow bell pepper
1/2 cup sliced mushrooms
1 cup snow peas
1 cup organic quinoa , rinsed well (I prefer plain quinoa with this dish)
2 cups water


Prepare quinoa:

Place rinsed quinoa and water into saucepan and bring to boil over high heat.  Cover, reduce heat to a simmer & cook for approximately 15 minutes or until water is fully absorbed.  Remove from heat and keep covered.

Prepare the sauce:

  1. Melt coconut oil in a 3-4 quart pan over medium heat.  Add onions and garlic; sauté until tender.
  2. Wisk in coconut milk, broth, tamari, curry powder, maple syrup and salt. Bring sauce to a simmer and add in chopped sweet potatoes. Cover pan and cook sweet potatoes for 5 minutes.
  3. Add additional vegetables to sauce, cover and allow vegetables to cook until fork-tender.  Remove from heat and serve immediately over quinoa or steamed rice.

Note: For super fast dinner prep, wash and cut veggies in advance. 

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