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Easy Coconut Veggie Curry

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


  • 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


  • 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.