Coconut Curry

Happy Valentines Day!

After a very long pause, it’s time to stop being a slug and get back to sharing the recipes I love with you.  I wanted to share a recipe that I really, really love and this is it!

I was on a hunt in the pantry for some canned food or another and I was so frustrated with the utter chaos that I decided to organize the canned goods by category (I don’t think I’ll ever become someone that alphabetizes my pantry).  In the processes of organizing my life and pantry I discovered can after can of chick peas and coconut milk and here is what I came up with to deplete the excess.   It is so yummy, I made it once and couldn’t stop thinking about it.  This is such a nice mix of flavors and if you enjoy a bit more heat, add 3 jalapenos instead of 2.  As is, this recipe has just a hint of heat.  I have made this twice now and I used regular and light coconut milk and although I really am always looking to cut the fat, in this case the fat adds lots of flavor and full fat coconut milk really outshines the light coconut milk.  So if you too have an abundance of coconut milk in your pantry, use the regular variety for this recipe.  I hope you really enjoy this!


2 tablespoons oil (coconut or vegetable)

1 medium onion, diced

2 medium red bell peppers, diced

2 jalapeno peppers, seeded and diced

3 cloves of garlic, finely chopped

3 carrots, peeled and diced

2 medium tomatoes, diced (or 15 oz. can of diced tomatoes, drained)

1.5 or 2 cups vegetable or chicken broth (1.5 cups to serve with rice, 2 cups to serve as soup)

1 can (15 oz.) chick peas, rinsed and drained

2 teaspoons curry powder

1 can (14 oz.) coconut milk

¼ cup chopped fresh cilantro


In medium stock pot, heat the oil over medium high heat.  Add the onion, carrot, bell pepper, jalapeno pepper and sauté for about 5 minutes.  Add the garlic and cook for about another minute.  Add the broth, tomatoes and chick peas and bring to a boil, reduce heat and allow vegetables to simmer for 10 minutes, until carrots are crisp tender.  Add the curry powder, coconut milk and cilantro and simmer for another 10 minutes.

Serve over warm cooked brown or white rice or serve in a bowl as soup.


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