top of page
  • Writer's pictureElise Rousse

The Easy Veggie Coconut Curry

Updated: Aug 9, 2019

I love curries, they’re so tasty and so fresh! You can make them different every time, change up the vegetables and use varities of spices.

I often go with broccoli, carrot, onion, snow peas and bell peppers, but you could go with just bell peppers and onion, or cauliflower and broccoli – whatever you want.

This recipe is vegan and gluten free, and serve 4.


  • Broccoli, 1

  • Bellpepper, 1 (whatever colour works)

  • Carrots, 2

  • Snowpeas, a handful

  • Mushrooms, a handful

  • Chinese cabbage, a handful

  • Garlic, 1 or 2 gloves

  • Onion, 2 small or 1 large

  • Ginger, 2 cm

  • Coconut milk, 1 can

  • Salt, pepper

  • Curry powder, 2-3 teaspoons (I used red curry powder, green or yellow is also fine)

  • Coriander powder, 1 teaspoon

  • Fresh coriander, a handful


One thing you should keep in mind is that vegetables don’t have the same cooking time. Spinach cooks much faster than mushrooms for example, so you gotta think a little before you start cooking. Check out my post about vegetables cooking time.

Here we go.

First, a bit of prep’. Chop the onion, garlic, and ginger. Dice the vegetables – don’t chuck them all together since you’ll have to cook them at different times.

Cook the quinoa or rice in the meantime.

Warm a large wok (or stir-fry pan) over medium heat. Once it’s hot, add the oil (olive or coconut). Add the onion and stir often until it has softened. Add the ginger and garlic and cook for about 30 seconds – keep stirring.

Add the bell peppers and carrots, cook for a couple of minutes. Then, add the mushrooms and broccoli. Add the coconut milk, curry powder, coriander power, salt and pepper. Bring the mixture to a simmer over medium heat. Stir often and allow to cook for about 3-4 minutes. Add the snow peas and Chinese cabbage 2-3 minutes before serving.

Serve with rice or quinoa, and sprinkle with coriander. YUM! Better than any take-away.



bottom of page