30 Minute Coconut Vegetable Curry

I think it’s safe to say you shouldn’t expect many recipes from me for the next few months. I don’t even have a baby yet, and I’m already struggling to keep up.

Most days we are lucky to eat breakfast and lunch at home. I rarely succeed at making all three anymore. And it’s still up for for debate in our household whether the almond butter and toast I make in the morning is breakfast. I say it is. If I make dinner 3 times a week I consider that a win. Restaurant coupons are saving our budget.

When we do eat dinner at home we are keeping things pretty simple. Marinated grilled chicken with a side salad, one pot meals, lots of veggies and a little meat.

This dish plays in perfectly.

30 Min Coconut Vegetable Curry

I ate Thai food, what seems like everyday, for the first half of my pregnancy. I think this baby is going to come out eating jalapenos because spice does not seem to be an issue and I have definitely accustomed her to it in the womb. Dishes where you make your own curry sauce rather than use a jarred one are great because you have complete freedom with the spice level. Obviously I crank it up pretty high for us or we add extra red pepper at the end, below I have provided a pretty mild recipe for your whole family to enjoy.

Coconut Vegetable Curry

 

30 Minute Coconut Vegetable Curry
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1" fresh grated ginger
  • 1 cup broccoli florets, chopped
  • 2 carrots, sliced
  • ½ cup snow peas, cut in half
  • 8 oz can bamboo shoots, drained
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • pinch of cayenne pepper
  • 2 (14-16oz) cans coconut milk
  • 1 cup veggie stock
  • salt and black pepper
Instructions
  1. Heat olive oil in a large saucepan over medium heat. Add onion, garlic ginger, carrots, broccoli and a pinch of salt and pepper. Cook until veggies have softened. About 5 minutes. Add curry powder, garam masala, cayenne pepper, coconut milk, veggie stock, and another pinch of salt and pepper. Bring to a simmer and cook 10-15 minutes.
  2. Add snow peas and bamboo shoots and heat for 5 minutes. Add more salt and cayenne (or red pepper flakes) if necessary.
Notes
Serve with basmati rice. Target makes a coconut basmatic minute rice that is excellent.

Approx cost per serving: $2.38

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Comments

  1. says

    Thankfully for me, the boy teaches so he’s off most of the summer which leads to me coming home to a home cooked dinner. Yes, I enjoy cooking, but don’t always enjoy the time it takes to make happen, so that’s definitely been appreciated. And I’m sure without it, we’d both be scrounging for dinner the majority of this pregnancy!
    Shoshanah recently posted…Back to Wonderland

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