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Coconut Curry Recipe

If you're a fan of coconut and curry flavors, you'll love this rich sauce, perfect for serving with rice, quinoa, or even a plate of steamed vegetables.

Rich in healthy fatty acids and a number of phytonutrient-rich spices, this healthy dish is one that gets better with each passing day, so consider making more than you can eat at one sitting and refrigerating leftovers.

Makes about 5 servings


1 tablespoon virgin coconut oil
8 ounces coconut milk
1 teaspoon chopped garlic
2 pinches of sea salt
4 large potatoes, peeled and chopped
1/2 head large cauliflower, chopped
2 cups zucchini, chopped
2 tablespoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger


1. Combine curry powder, cumin, nutmeg, and ginger in a bowl and give the spices a good stir.

2. Steam potatoes for twenty minutes; add cauliflower for the last five minutes.

3. Heat coconut oil in a large saucepan. Add garlic and zucchini. Cook until zucchini softens a bit. Add steamed potatoes and cauliflower to the saucepan. Add coconut milk. Stir in the spices and sea salt. Continue stirring until spices are incorporated. Serve by itself or over brown rice or quinoa.

Enjoy this rich and delicious coconut curry with your favorite grain dish - we like it with rice or quinoa.


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