Coconut curry
Made a coconut curry the only curry I’ve ever made
I’ve been wanting to make coconut rice
Ingredients
1. Oil +onions+ garlic+ bell peppers +curry paste
2. Vegetable broth
3. Boil add carrots and rest of vegetables
4. I put broccoli and kale at the end. (It was frozen broccoli.
5. Pour in coconut milk in the can
6. Added powder onion, paprika, chilli, slap yo mama, nutritional yeast
I served it with grits but you can use rice, add potato’s etc
Coconut curry is a wonderfully versatile dish that can be adapted to many tastes and dietary preferences. When making coconut curry, I found that using full-fat coconut milk really enhances the creaminess and richness of the sauce, making it both satisfying and flavorful. Starting by sautéing onions, garlic, and bell peppers in oil builds a great flavor base. Adding curry paste brings in aromatic spices, and vegetable broth helps to balance the richness of the coconut milk. I usually like to boil hardy vegetables like carrots and other root vegetables first to soften them properly before adding more delicate greens like broccoli and kale at the end, especially if using frozen vegetables. This way, everything cooks evenly without losing texture. To boost flavor, incorporating spices like paprika, chili powder, and nutritional yeast contributes depth and a subtle umami taste. A fun twist I’ve tried is using flavorful seasoning blends like Slap Yo Mama, which adds a little kick and complexity. While serving the curry over rice is traditional, I’ve also enjoyed it with grits as a comforting alternative. You can easily swap or add potatoes or other starches to suit your preference. Cooking this dish roughly takes 20-30 minutes, making it a quick and hearty meal option. Overall, coconut curry is an excellent meal for those looking for a creamy, satisfying, and plant-forward dish. It’s also very forgiving and forgiving—you can customize the vegetables, proteins, and spices based on what you have available, so it’s a great staple for weeknight dinners.
