Warming Red Coconut Curry

Tempeh Bacon Lettuce & Tomato Sammies (5)

Happy New Year! We’re just 5 days into the new year and  I’m feeling like poo. And right now, I am trying to get myself back to optimal health. The holiday’s really took a toll on my body and really has me focusing on self-love and self-care. I don’t think I’ve forced myself to rest as much as I have for the last few days. And to be honest, it feels hellagood.

I’m always running around with an endless to-do list, forcing myself to be busy and saying yes way too much. One of my intentions (not resolutions- this makes me think there is a possibility for failure) for this year has to be saying no more (without guilt) and saying yes to rest and doing absolutely nothing (more often than before).

One of my favorite things to do while resting and getting much-needed recovery time is whipping up nourishing and warming meals that require little to no effort. And that’s exactly the deal with this curry. It’s customizable and versatile making virtually any veggie you have on hand absolutely mouthwatering and delicious. I mean, come on. Curry + coconut milk is a match made in culinary heaven. The only real thing you’ll have to go out to get would be the curry paste (and it lasts for a decent amount of time in the fridge for future curry creations). Amazeballs, right?

Pray for my speedy recovery ladies and gents!

I hope you set some clear and awesome intentions for your new year.

Now, on with the deliciousness!

Warming Red Coconut Curry


Serves 2

Total time: 30-40 minutes

What you need: 

  • 1 cup broccoli florets
  • 2 carrots, chopped (different colors look beautiful)
  • 1 sweet potato (skin on), cubed
  • 2 red potatoes, cubed
  • 1 cup cauliflower florets
  • 1/4 cup snap peas
  • 1/2 cup baby corn (optional)
  • 1 tablespoon ginger, grated (better than having chopped for ultimate flavor infusion)
  • 2 cloves of garlic, smashed and minced
  • 4 scallions, sliced
  • 1/4 cup cilantro, roughly chopped
  • 2 tablespoons olive oil/coconut oil/toasted sesame oil
  • 1 14 oz can full fat coconut milk
  • 1 tablespoon mellow white miso
  • 2 tablespoons red curry paste (vegan) note: feel free to use less if spicy isn’t your thing
  • dash of shoyu or tamari to taste
  • 1/2 teaspoon grade b maple syrup/honey/brown sugar

How You Make It: 

  1. In a deep pot (or dutch oven) heat oil over medium heat.
  2. Add half scallions, garlic and ginger to the oil and let get fragrant.
  3. Mix in potatoes and stir to coat. Let these babies cook at least 5-10 minutes to give it some one-on-one attention before adding in any other veggies!
  4. Add in carrots, broccoli and cauliflower to the mix. Stir and let soften slightly.
  5. Gradually introduce the rest of the veggies (snap peas, baby corn, maybe tomatoes if you decide).
  6. In a small bowl, whisk together red curry paste, maple syrup (or other sweetener- this is totally optional), coconut milk and miso.
  7. Slowly add in curry mixture to veggies.
  8. Bring to a simmer and let veggies marinate in the deliciousness for about 20 minutes.
  9. Taste your creation! Adjust seasoning accordingly (add a little cayenne for heat or a dash of shoyu for saltiness).
  10. Serve hot over a bed of fluffy brown rice and garnish abundantly with scallions and cilantro.

Happy curry cooking 😉

Peace, love and NO beef!




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