One of my favorite (and easiest) dinners is a quick coconut curry on the stove top. It is also a great way to clean out the vegetable drawer of your refrigerator. Most vegetables compliment this dish (get creative). Add your favorite protein – chickpeas, salmon, chicken are all great options (even leftover protein from the night before) and you have a delicious filling meal. 

I keep my pantry stocked with items that make last minute meal prep like this very easy. For this “recipe,” I use spices (easy to keep in the cupboard), onions and garlic (they last a decent amount of time and are always in a basket in my pantry) and a few BPA-free cans – full fat coconut milk (my favorite is without guar gum!) and a BPA free can of organic diced tomatoes – always staples in my kitchen. The rest of the ingredients depend on what is on hand. 


  • 1-2 tbsp Coconut oil 
  • 1/2 an onion, diced
  • 3-4 heads of garlic, sliced
  • 1 inch of ginger, cut into chunks (if you have it! You can pull this out later if you don’t like to eat it)
  • ½ to 1 cup of 3-5 of the following vegetables, diced – red bell pepper, carrots, cauliflower, broccoli, mushrooms, sweet potato, parsnip (what else do you have on hand?)
  • Salt/pepper, to taste
  • 1-2 tbsp curry spices – I have a blend that I use, but you can use any that you have around turmeric, cumin, cardamon, ginger, nutmeg, fennel, dried basil, mustard seeds, mace, poppy seeds, sesame seeds, saffron or cinnamon
  • A shake or two of hot chili flakes (optional)
  • 1 can coconut milk
  • 1 can diced tomatoes
  • Water, to consistency that you want (less for a more thick sauce, more for a soupier consistency)
  • Protein – 1 can of chickpeas (usually from a can, but you could always cook from scratch), cooked wild caught salmon, cooked pasture raised chicken, baked or sauteed tofu or tempeh. You can cut these to any size at this point, I like bite size, but you can also put a larger piece of protein on top of your curry.
  • 2 handfuls of spinach (as-is) and/or kale (cut into ribbons)
  • Lime wedges to serve


Heat the coconut oil in a stock pot on medium heat. Add in onion, garlic and saute for about 5 minutes. Add your vegetables in and saute for another 5-10 minutes. Add the seasoning (salt, pepper, curry powder, chili pepper) and stir for about a minute to coat everything nicely. 

If you are using chickpeas – add them at this point – stir to make sure they are coated with the seasoning. Saute for another couple of minutes. 

If you are using another protein – cook it in a separate pan or bake in the oven. If you have leftover protein, you can cut it to size and hold onto it for now. 

Next, add the coconut milk and can of tomatoes and stir. Add in water to the consistency that you would like and stir. Put the lid on and let this simmer for about 15 minutes or until the veggies are the consistency that you want. 

Now you can add in the protein you are using (if not the chickpeas) and throw in the spinach or kale and let this cook for another 5 minutes or until the greens are wilted and the protein is warmed up. 

You are ready to serve! Ladle into a bowl and add a lime wedge. The lime brightens up the curry just enough. Enjoy. 

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