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!

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Crazy Good Coconut Curry!
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!
Votes: 1
Rating: 4
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Course Main
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. 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.)
  2. Once chicken is cooked on the outside, add carrots, potatoes, remaining teaspoon of sea salt and curry powder.
  3. Give it a stir and add the stewed tomatoes, coconut milk and broth. Simmer until carrots are soft.
  4. Just before serving, add baby spinach and continue to simmer for one more minute.
  5. Serve with basmati, brown or sticky rice and a side salad. Need a little heat? Add a few dashes of cayenne pepper.
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