Sometimes you just need a quick and easy meal to throw together at the end of a long and busy workday. This is that meal you guys! Better yet — it’s made almost completely from pantry staples. Wahoo!
The carrots become soft and tender after soaking up all the delicious flavors of the curry broth they’re cooked in. Frozen peas add a nice pop of texture and flavor. And the toasted shredded coconut on top? YUM! Do not skip that step.
…you’ve been warned.
There are just so many good things going on with this curry dish. It’s also lighter — and broth-ier (broth-y-er?) — than those curry dishes found at your local takeout joint. Because, THE BROTH. IS. DELISH.
Simple, quick and on the dinner table within 1 hour (probably less). Check, check and check.
I used rainbow carrots and frozen peas for my Toasted Coconut Vegetable Curry because that’s what I had on hand (RE: pantry staples). I encourage you to try this with your favorite veggies included! Shrimp would go great with this broth as well. Yum.
Enjoy.
Happy cooking and happy eating!
Carrots and peas cooked in a creamy coconut curry broth and topped with toasted shredded coconut.
Ingredients
- 2 tbsp coconut oil
- 4 carrots, peeled and sliced into bite-size pieces
- 1 tbsp freshly grated ginger
- 1 clove of garlic, peeled and minced
- 1/4 tsp cardamom
- 1/4 tsp cayenne pepper
- 1/2 tsp curry powder
- 1 cup veggie broth (or water)
- 1/2 cup canned coconut milk
- 1/2 cup frozen peas
- salt
- pepper
- 2 cups brown rice
- 1/4 cup green onions, thinly sliced
- 1/4 cup shredded coconut
Instructions
- PREP: Peel and slice carrots, grate ginger, peel and mince garlic clove and slice green onions. Cook brown rice according to package instructions.
- COOK: Heat coconut oil in a large heavy pot over medium heat. Add the garlic, ginger, curry powder, cardamom and cayenne and stir continuously until fragrant (about 1 minute). Add the carrots and stir to combine. Add veggie broth, scraping up any brown bits from the bottom of the pan. Season with salt and pepper. Bring to a boil, turn heat down and simmer uncovered on medium until carrots are tender and flavors have melded (about 15 minutes). Add frozen peas and stir until cooked through (about 1 minute). Turn off heat and stir in coconut milk, and season with salt and pepper to taste.
- TOAST: Heat a small skillet over medium heat. Add the coconut and toast until lightly browned and fragrant (2-3 minutes). Stir frequently, and watch closely to make sure the coconut doesn't burn. Remove from heat and set aside.
- SERVE: Portion 1 cup brown rice into each bowl. Spoon 1-2 cups curry over brown rice. Top with green onions and toasted coconut.
Notes
You can easily double this recipe to make 4 servings. It's so good, you will want to!
