Coconut Milk Curry

Words & Photography
by Kylee Noelle



What’s your go-to comfort food? Mine is definitely coconut milk curry. It’s also my top quick and easy meal! *Update* You all want a recipe. Now you know I’m not into exacts, so deal with my vagueness. I make different versions of this depending on what I have on hand so here’s the basics, but feel free to add your own twist! Sometimes I do potatoes or sweet potatoes instead of chickpeas. I always have coconut milk, canned tomatoes, frozen broccoli and chickpeas on hand for a quick meal!

Okay, here is the gist:
1. Chop up some onion (half?) and mince some garlic cloves
2. Sauté in coconut oil until soft
3. Add a can of chickpeas (or some cubed Yukon potato or sweet potato) and sauté for a couple minutes (feel free to add any fresh veggies like bell pepper, carrot, or broccoli here, too)
4. Add a couple tablespoons of curry powder, stir to coat.
5. Add approximately half a cup of diced tomatoes (from a can or jar)
6. Add a whole can of full fat coconut milk
7. Optional: add 1 teaspoon of veggie better than bouillon for flavor
8. If using any frozen veggies add some here (I love frozen broccoli for this)
9. Stir, and simmer for 15ish minutes (if using potatoes make sure they are cooked through!)
10. Season with salt and pepper and serve with rice and naan