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Coconut curry

Rich, creamy and satisfying

cooking time: 30mins difficulty: easy serves: 4


1 onion, diced

4 cloves garlic, minced

1 tbsp of fresh ginger, grated

1 head of broccoli, diced

2 small carrots, diced

1 can of chopped tomatoes

1 cup of peas

1 tbsp of curry powder

2 cans of full fat coconut milk

1 cup of vegetable broth

Salt and pepper to taste


1. Heat a large pot over medium heat. Once hot, add a little bit of oil (or a splash of water if avoiding oil), onion, garlic and ginger. Cook for 3 minutes and add the carrots and broccoli. Cook, stirring frequently for 5 more minutes.

2. Then, add the curry powder, vegetable broth, coconut milk and season to taste. Bring it to a simmer and cook for 15 minutes.

3. Add the peas and chopped tomatoes and let them cook for 5 minutes.

4. Adjust the season and serve.


This recipe works with bread, rice or quinoa.

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