30-Minute Coconut Curry

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30-Minute Coconut Curry

30-Minute Coconut Curry

A deliscious vegetarian recipe popular in our detox plan.
2.60 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Vegan, Vegetarian
Servings 4 serves
Calories 545 kcal


  • Large saucepan
  • Fine mesh strainer


  • 1 tbsp coconut oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tbsp ginger root finely grated
  • 1 bunch broccolini chopped
  • 1 carrot diced
  • 1 tomato diced
  • 1 handful snow peas chopped
  • 1 tbsp curry powder
  • 2 cans coconut milk
  • 1 cup bone broth
  • 1 pinch Himalayan sea salt
  • Pepper to taste

Coconut Quinoa

  • 1 can light coconut milk
  • 1 cup white quinoa


  • Wash the quinoa through a fine mesh strainer, add to a saucepan and toast for 3 minutes. Add 1 can light coconut milk and ½ cup fresh water.
  • Bring to the boil, simmer, cover, and cook for 15 minutes until the quinoa is light, fluffy and the liquid has been absorbed. Put to one side.
  • In a large saucepan add the coconut oil, sauté off the onion, garlic, ginger, carrot, broccolini, add salt and pepper. Cook for 5 minutes
  • Add the curry powder, bone broth, coconut milk, bring to the boil and simmer for another 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes. Season with salt and pepper and serve over coconut quinoa.
    You can garnish with lemon juice, coriander, or peanuts.


Calories: 545kcalCarbohydrates: 19gProtein: 9gFat: 51gSaturated Fat: 45gSodium: 154mgPotassium: 617mgFiber: 2gSugar: 4gVitamin A: 3569IUVitamin C: 49mgCalcium: 91mgIron: 7mg
Keyword detox, Vegetarian
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