Creamy Coconut Curry

Creamy Coconut Curry
Heather Nicholds, C.H.N.

Occasionally, you need to find a meal idea that pack some greens in there in a form other than a salad, and this Coconut Curry does it! It is so simple, and yet so tasty and nutritious.

Coconut Curry Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2-3 meals

It is oil-free, but so satisfying from the fat content of the coconut milk. When choosing a coconut milk, the low-fat varieties are okay if you look for a can that only lists coconut, water and guar gum. Guar gum is a plant-derived soluble fiber that helps to thicken the coconut milk when some of the fat is filtered off.

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  • 1 cup millet
  • 1 onion, finely sliced
  • Large bunch of spinach, chopped
  • 1 14 oz can of coconut milk
  • ¼ tsp ground ginger*
  • ½ tsp coriander*
  • ¼ tsp cumin*
  • ¼ tsp turmeric*
  • Sea salt, to taste
  • Handful almonds, toasted and chopped
  • *or 1 1/2 tsp Indian Spice Mix – Homemade Spice Mixes


  1. Rinse the millet with water, drain, add 2 cups water for every 1 cup millet. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 20 minutes. Millet is fully cooked when it is dry and fluffy. Do not stir the millet while it is cooking.
  2. Meanwhile, heat a pot to medium and lightly saute the onion. Add the spices, then add the spinach and allow it to wilt. A splash of water in the pot will steam it lightly. Once the greens have reduced, stir in the coconut milk and adjust seasoning to taste. Turn down and simmer for 10-15 minutes. Serve over the millet, with toasted almonds or cashews to garnish.



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