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WOW Recipe: Vegan Indian Coconut Curry

Prep Time: 10 mins

Cook Time: 40-45 minutes

Yields: 4 servings


1 tablespoon - coconut oil

1 - yellow Onion, sliced in ó moons

1 bulb - fennel, sliced in ó moons

2 cups - carrots, chopped

2 cups - broccoli, cut into florets

2 cups - cauliflower, cut into florets

2 tablespoons - ginger puree or chopped ginger

pink salt, to taste

4-6 tablespoons - yellow curry powder

2 tablespoons - coconut liquid aminos

2 cans - coconut milk

2-3 cups - bone broth

1 carton - chickpeas, drained


In a large pan, heat coconut oil on a medium flame. Add sliced yellow onion, sliced fennel and carrots.

Sautee for 5 minutes. Add broccoli and cauliflowers. Mix in ginger, salt, curry powder and coconut liquid aminos. Cook for about 5 minutes then add the coconut milk and broth. Bring to a boil, then reduce the heat to a low flame and simmer for 20 minutes.

Add the chickpeas. Cook for 10-15 minutes. Taste for salt.

Serve over Coconut Black Rice. You can also serve this over brown rice.

Download the recipe PDF here.


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