Weeknight Quick: Easy Curry with Vegetables

It has been about one year since curry was first welcomed in our home. I have liked curry for years in restaurants, but my husband hated it. Thank you to a local Thai restaurant and a good dose of peer pressure that resulted in him actually trying it. Next thing I know it’s a family favorite. This recipe is inspired by a friend who happens to be a customer who has made a simple curry with vegetables with me a few times. I have taken it home and made it my own. I hope this is a great starting place for someone who wants to give curry a try to start and make their own. Happy Eating!


1 can Coconut Milk

1 bay leaf

1 lb. Chicken Breast, Chopped, optional – or replace with firm tofu

1 small onion, chopped

1 tablespoon minced garlic

1 Tablespoon coconut oil

2 Tablespoons curry powder or paste to taste

Juice from 1 lime (optional)

1 Tablespoon grated ginger (optional)

3 cups chopped vegetables such as: yams, potatoes, carrots, snow peas, bell peppers, mushrooms.

Serve with cooked rice.


  1. In a large pan combine the chicken breast, bay leaf, garlic, onion and ginger, peas, peppers and mushrooms if using. Saute in the coconut oil until chicken cooked through. Remove to a serving bowl.
  2. Meanwhile parboil the root vegetables (carrots, yams, potatoes) until just tender. Drain and add to the serving bowl
  3. Combine the coconut oil, bay leaf, curry, lime juice in the pan. Bring to a simmer stirring occasionally. Pour over chicken and vegetables in serving bowl. Serve with rice.

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Carrot, Chicken, Coconut, Garlic, Ginger Root, Herb, Mushrooms, Onion, Peas, Peppers, Potato, Yam & Sweet Potato and tagged , , , . Bookmark the permalink.

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