Veggie Curry with Coconut Rice

Veggie Curry with Coconut Rice

Feb 4 2016



  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 (15oz) cans chickpeas, drained and rinsed
  • 1 large (26oz) can diced tomatoes
  • 1 (14oz) can coconut milk
  • 1 medium head cauliflower, broken into florets
  • 1 large sweet potato
  • Salt and pepper to taste
  • Garnish : cilantro, lime juice, chopped toasted cashews, diced tomatoes, 1 banana cut into small pieces


Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, cauliflower and sweet potato. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Serve with coconut rice and add cilantro, lime juice, chopped cashews and other garnish if you want. I know I will add everything, I just love the burst of flavors when all combined!!!

To make the coconut rice, I just cook basmati rice with coconut milk, it mixes nicely with asian cuisine.

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