You know when you stumble across a dish that surprises you with how well it turned out? Crazy coconut curry is definitely one of those! I had a skeleton of a recipe and a few ingredients in the fridge that needed to be used up. What came out of the skillet was sheer deliciousness. Now, don’t get me wrong – feel free to ask my family and I am sure they will have a list of less than amazing culinary experiments to share with you. There have been plenty of meals that lack pizzazz and end up being a little bit more on the, ‘meh,’ side of things. Since this one turned out so well, I wanted to share with you!

Crazy Good Coconut Curry!

Course: Main
Cuisine: Dairy Free, Gluten Free
Keyword: Comfort Food
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 366kcal
For me, curry is one of those welcome fall flavours that I look forward to every year. I find that when Fall arrives, I begin to crave warm stews, soups and curries instead of salads and smoothies. If you are looking for a quick & easy meal that is nutritious and delicious, you've just found it! Like most dishes like this, you'll want to make a little extra because it always tastes better the next day!
Print Recipe


  • 1 tbsp coconut oil
  • 1 onion diced
  • 1 tomato diced
  • 1 lb boneless, skinless chicken cut into bite sized pieces
  • 2 cloves garlic minced
  • 2 carrots sliced into coins
  • 2 medium potatoes diced
  • 2 tsp sea salt
  • 2 tbsp curry powder
  • 1 large can stewed tomatoes
  • 1 can coconut milk
  • 1 cup chicken or veggie broth
  • 3 handfuls of baby spinach


  • Sauté diced onion and tomato with coconut oil in a large skillet or frying pan until soft and onion is nearly translucent. Add minced garlic, chicken and 1 teaspoon of sea salt. (You can easily swap out the chicken for chickpeas and make a hearty vegan meal.)
  • Once chicken is cooked on the outside, add carrots, potatoes, remaining teaspoon of sea salt and curry powder.
  • Give it a stir and add the stewed tomatoes, coconut milk and broth. Simmer until carrots are soft.
  • Just before serving, add baby spinach and continue to simmer for one more minute.
  • Serve with basmati, brown or sticky rice and a side salad. Need a little heat? Add a few dashes of cayenne pepper.


Calories: 366kcal | Carbohydrates: 27g | Protein: 19g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 1026mg | Potassium: 974mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3771IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 4mg