Vegan Coconut Curry

Vegan Coconut Curry

What could be more perfect on a summer day then a light bowl of coconut curry? In my opinion this makes a great light meal that is perfect for a quick dinner or lunch in the summer. It is super easy to make with not that many ingredients. It can also be easily adapted to make for a larger group of people if necessary.

Serves 4


2 cups basmati rice
2 Tbs coconut oil
2 cups white onion, finely diced
1 Tbs fresh grated ginger
2-2½ Tbs curry powder
2 Tbs coconut palm sugar
2 tsp sea salt
½ tsp cayenne powder
1 can light coconut milk
1 red pepper, diced
Fresh lime wedges


  1. Add rice and water in a large pot and cook according to package instructions. When ready, fluff with a fork and put aside.
  2. When the rice is almost finished, add the oil, onion, and ginger to a large frying pan over medium-low heat. Cook for around 5 minutes, or until the onion turns translucent, stirring often. Add the curry, sugar, salt, and cayenne and mix until well combined.
  3. Add the coconut milk and heat until it begins to gently simmer. Stir often so it does not stick. Cook for several minutes until sauce reaches desired thickness. Add the red peppers in the last few minutes so they still remain crunchy. Serve over rice and garnish with fresh lime wedges.
Nutritional Facts: per serving
241 cal; 5g protein; 9g total fat (7g sat fat); 38g carb; 0mg chol; 13mg sod; 4g fiber; 6 sugars
*This recipe is based off of  a recipe from The Lookbook Cookbook by Jessica Milan

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