Coconut Curry Vegetables

Coconut Curry Vegetables
Curry & veggies…check. Simple & quick to prepare…check. Free of dairy, soy, gluten and low glycemic…check. You can prepare this completely plant-based and serve over quinoa for added protein & fiber or simply add some lentils or tofu for added protein. For those of you eating animal protein, adding some chicken or fish would be great to make this a meal.

This coconut curry vegetables recipe is warm, comforting, satisfying, rich while still being healthy, not too spicy & loaded with veggies. You can add more veggies if you like, perhaps snow peas, spinach or whatever is in your fridge. Personally I like my veggies al-dente so cooking is actually less than 10 minutes. Woohoo!!


Serves 2 Prep: 15 mins Cook: 10 mins


  • 1 Clove Garlic
  • 1 Teaspoon Fresh Ginger
  • 1 Stalk Green Onion, diced
  • 1 Teaspoon Fresh Parsley
  • 3 Teaspoon Curry Spice
  • 1/4 Teaspoon Cayenne Pepper
  • 3 Tablespoon Coconut Milk
  • 1 Teaspoon Coconut Oil
  • 3 cups broccoli
  • 1 can bamboo shoots
  • 1 carrot, chopped
  • 1 red pepper, sliced


  1. Mince the garlic clove, ginger, green onion, and parsley then combine in a bowl. Add the curry spice, cayenne pepper, and coconut milk to the same bowl and combine evenly.
  2. Cut up the remaining veggies.
  3. Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the broccoli, bamboo shoots, carrot & red pepper. Cook, stirring frequently – about 5 minutes.
  4. Add the bowl of ingredients from #1 & stir. Bring to a simmer then reduce heat slightly and continue cooking for about 5 minutes.

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You May Also Like These Recipes:
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Lora Ulrich
Skype: lora.ulrich

Helping You Look Your Best, Feel Your Best, For Good.™

P.S. If you want more info on #Lapproved recommended foods to eat to achieve your wellness & weight loss goals, email me at and ask for my recommended foods to eat guide.




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