This Easy Coconut Curry recipe comes together quickly and easily so you can still eat something healthy and delicious when you get home after a long day.Jump to Recipe
We’re all impossibly busy these days. I work with abused and neglected children all day so I’m sure you can imagine how drained and exhausted I am by the time I get home. The last thing I want to do is spend hours crafting an 18-course gourmet meal for my family. What I do want to do is dump a bunch of things in a pot, go away for a while, and come back to something delicious.
This Easy Weeknight Coconut Curry recipe could not be more perfect for busy folks like us. There is very little prep involved and everything cooks in one pot.
You can also get away with a good number of substitutions in this recipe. Use whatever ground meat you like! Don’t like broccoli? Throw in something else! Make this Easy Weeknight Coconut Curry recipe your own and you’ll find yourself putting it on weekly repeat just like me.
- If you use ground pork or beef, you should pour off any excess fat left after browning the meat so the end product isn’t overly greasy.
- Resist the urge to constantly stir ground meat while it’s browning. If you leave it be for a bit, it will actually caramelize and that is extra flavor.
- This can be served as-is, or over rice, rice noodles, or cauliflower rice. If you want to keep it paleo or Whole30, choose as-is or cauliflower rice.
- Make sure you set some aside because this curry is great the next day. You can even add some broth to make it more like a stew.
Easy Coconut Curry
- Olive Oil
- 1 Pound Ground Meat
- 4 Carrots, Peeled and Cut on the Diagonal
- 1/2 Yellow Onion, Chopped
- 1 Red Bell Pepper, Chopped
- 1 Bag Broccoli Florets
- 1 Zucchini, Cut into Sticks
- 2 1/2 Tablespoons Curry Powder
- 1 Can Full Fat Coconut Milk
- Salt, to Taste
- Juice of 1 Lime
- In a VERY large pan or wok, brown the ground meat in 1 TBSP of olive oil over medium high heat. Add carrots and onion and saute until the onion becomes translucent. Add broccoli, zucchini, and curry powder and stir to combine. Add salt to taste and then add coconut milk and stir.
- Bring to a boil then reduce heat to medium low, cover, and simmer for 10 – 15 minutes, or until the veggies are tender to your liking.
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