This delicious vegetable curry hits the spot any time of year. If you have some meat lovers in your family, you can always add chicken to bulk up the recipe. This recipe is PACKED with good vegetables containing vitamins and minerals. The coconut oil and milk up the calorie count quickly, so make sure you keep your portion modest.

Vegetable Curry


  • 1 Tbsp. coconut oil
  • 2 Tbsp. Panaeng curry paste
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • ½ red bell pepper thinly sliced
  • 1 cup snap peas thinly sliced
  • 1 yellow squash chopped
  • 1 head broccoli
  • ½ cup bamboo shoots
  • 14 oz can coconut milk
  • 1 tsp. coconut aminos
  • Salt to taste
  • 2 tsp lime juice
  • ¼ cup cilantro chopped


  • Melt coconut oil in a large pan over medium heat. Add the curry paste and cook for 2-3 minutes, stirring frequently. Add onion, garlic and a dash of salt to the pan, sautéing for 4-5 minutes.
  • Stir in bell peppers, squash, and broccoli.sauté for 2-3 more minutes. Add the coconut milk and coconut aminos to the pan. Bring to a simmer. Cook for 10-15 minutes, until the coconut milk has thickened and vegetables are tender
  • Remove from heat and stir in lime juice. Top with cilantro to serve.
  • Optional: add chicken to bulk up the recipe.


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