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Easy Coconut Veggie Curry

Aromatic Cajun Country Jasmine Rice pairs perfectly with this warm and satisfying veggie-loaded curry dish! 

Ingredients

  • 1 tbsp. coconut or vegetable oil
  • 1 medium yellow onion diced
  • 2 lbs. Yukon gold or baby red potatoes diced
  • 3 cloves garlic minced
  • 2 bell peppers any color, cut into bite-sized pieces
  • 2 tbsp. curry powder
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground red pepper more or less for desired spice
  • 1 cup vegetable stock
  • 1 14 oz. can full fat coconut milk
  • 1 cup frozen peas
  • Cajun Country Jasmine Rice
  • Cilantro & fresh lime for garnish

Instructions

  • Heat a large, heavy bottom pot to medium-high, then add oil. Once oil is heated, add onion and potatoes, sautéing until onions are translucent and potatoes start to become tender, about 15 minutes.
  • Stir in garlic, bell peppers, curry powder, paprika, garlic powder, turmeric, salt, black & red pepper, and vegetable stock.
  • Reduce heat to medium and simmer until veggies are tender, about 10 minutes.
  • Stir in coconut milk and peas and lightly simmer for another 5 minutes before removing from heat.
  • Serve over Cajun Country Jasmine Rice and finish with chopped cilantro and a squeeze of lime.
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Rice is a natural, raw, agricultural product. It may contain foreign material despite the use of modern cleaning equipment. Sort and remove foreign materials before cooking. And like all raw agricultural products, it may naturally contain heavy metals.