Coconut Curry

I made this for the first time a couple of days ago. I don’t like it nearly as much as Chickpea Curry, and it takes longer to make, but it’s still pretty tasty. I think that next time I make it I will double the amount of the spices, since it didn’t have enough flavor.

I made minor adjustments to a recipe found in Perfect Vegetarian: a collection of over 100 essential recipes, published by Parragon Publishing.

>>Serves approximately 4


  • 1 onion, chopped into a few chunks
  • 3 cloves of garlic
  • 2 fresh green chili/jalapeno peppers, cut in half with the seeds removed
  • 1 tbsp vegetable oil
  • 1 tsp ground tumeric*
  • 1 tsp ground coriander*
  • 1 tsp ground cumin*
  • Approximately 2lbs of mixed vegetables cut into chunks (I used carrots, zuchinni, cauliflower, and green beans)
  • 1 cup coconut milk
  • Cilantro, to serve
  • Rice or quinoa, to serve

*I would double this next time, using two teaspoons of each.


1) Put the onion, garlic, and peppers into a food processor. Blend until the mixture is almost completely smooth.

My beautiful food processor (thanks Bruce & Randy!).

My beautiful food processor (thanks Bruce & Randy!).

2) Heat the oil in a large pot over medium heat. Add the onion/garlic/pepper mixture. Stir for three minutes.

3) Add the vegetables and stir until they are well coated.

4) Add the coconut milk.

5) Cover the pot and let simmer for 30-40 minutes, or until the vegetables are slightly soft.

6) Add chopped cilantro, if desired, and serve with rice or quinoa.

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