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Quick Coconut Vegetable Curry

Quick Coconut Vegetable Curry

For a heartier meal, add 2 cups diced cooked chicken at the end.

Total time: 45 min Active time: 45 min Serves: 4-6


Dash of olive oil

1 medium onion, chopped

1 Tablespoon fresh ginger

1 Tablespoon curry powder

1 teaspoon cumin

1 teaspoon red chili powder

2 small green peppers, chopped

2 small eggplant, chopped

1 can chickpeas

1 can diced tomatoes

1 can coconut milk

salt to taste


  1. Heat olive oil in a pot over medium heat. Add the onion and cook until lightly browned. Stir in the spices and cook for 1-2 minutes.

  2. Add the peppers and eggplant. Cook until softened. Stir in the diced tomatoes and coconut milk. Bring to a sim mer and cook for another 5 minutes. Add salt to taste.

  3. Serve warm with rice and garnish with basil or cilantro.

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