AuthorJillianGlenn
DifficultyBeginner

This creamy coconut curry is a delicious and healthy sauce to add to so many dishes! It's made from coconut milk and provides plenty of healthy fats. I've paired my curry with cauliflower rice, spinach, and tomatoes for a fresh, healthy, and low carb vegan meal! This recipe pairs wonderfully with chickpeas if you prefer additional protein!

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Coconut Curry
Coconut Curry Veggies

1

Begin by preparing your curry sauce. Bring a small saucepan with olive oil to medium heat. Add the diced onions and cook for 2 minutes until they are translucent but not browned. Then, stir in the coconut milk and spices. Bring the pot to a boil, stirring frequently, and then reduce the heat to a simmer. Simmer on low for about 15-20 minutes.

2

While the curry is simmering, prepare your cauliflower rice as desired. I prefer to heat mine up on in a skillet sprayed with olive oil spray. Bring the skillet to medium heat and cook the cauliflower rice until desired crispiness. I got mine really crispy for this recipe.

3

After your cauliflower rice is done, bring a skillet to medium heat on the stove and spray it with olive oil spray. Add the spinach and tomatoes and cook for about 2 minutes, until the spinach is wilted and tomatoes are lightly cooked. Top the spinach and tomatoes over the cauliflower rice.

4

When the curry sauce is done, you can serve it as is or you can use a handheld immersion blender to blend until the onions are blended into the sauce. Your preference! Serve your dish with 1/4 cup of the sauce. You may refrigerate the leftover curry for 2-3 days or freeze for 30 days.

5

This recipe goes well topped with cilantro, more cayenne pepper (if spicy is your thing!), or served with chickpeas for added protein!

Ingredients

Coconut Curry
Coconut Curry Veggies

Directions

1

Begin by preparing your curry sauce. Bring a small saucepan with olive oil to medium heat. Add the diced onions and cook for 2 minutes until they are translucent but not browned. Then, stir in the coconut milk and spices. Bring the pot to a boil, stirring frequently, and then reduce the heat to a simmer. Simmer on low for about 15-20 minutes.

2

While the curry is simmering, prepare your cauliflower rice as desired. I prefer to heat mine up on in a skillet sprayed with olive oil spray. Bring the skillet to medium heat and cook the cauliflower rice until desired crispiness. I got mine really crispy for this recipe.

3

After your cauliflower rice is done, bring a skillet to medium heat on the stove and spray it with olive oil spray. Add the spinach and tomatoes and cook for about 2 minutes, until the spinach is wilted and tomatoes are lightly cooked. Top the spinach and tomatoes over the cauliflower rice.

4

When the curry sauce is done, you can serve it as is or you can use a handheld immersion blender to blend until the onions are blended into the sauce. Your preference! Serve your dish with 1/4 cup of the sauce. You may refrigerate the leftover curry for 2-3 days or freeze for 30 days.

5

This recipe goes well topped with cilantro, more cayenne pepper (if spicy is your thing!), or served with chickpeas for added protein!

Creamy Coconut Curry Cauliflower Rice with Spinach and Tomato