Easy Vegetable Coconut Curry
This vegetable coconut curry is easy and fast to make. It’s creamy, full of flavor and amazing. Serve over a bed of rice or quinoa.
Ingredients
- 3 medium yellow squash (chopped)
- 1 red bell pepper (chopped)
- 4 cups fresh kale (torn into pieces with center ribs removed)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 can coconut milk (13.5 fl oz)
- ¾ cup water
- 3 tablespoons curry powder
- Salt to taste
- ¼ cup fresh cilantro (chopped)
Instructions
- In a large skillet or pot, heat the oil over medium heat.
- Add the yellow squash, bell pepper, and salt to the skillet and cook stirring occasionally about 5 minutes. Add the kale and garlic and cook for 1 more minute.
- Add curry powder and combine with vegetables. Add coconut milk and water. Combine and bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
- Add more salt, to taste, if desired.
- Garnish with cilantro and enjoy warm over brown rice or quinoa.