If you know me at all, you know I love me some coconut curry. There’s just something about it that makes it so damn appealing to me. I can’t decide if it’s because it’s so easy to make, or that it comes with such culinary freedom that I don’t even know what to do with myself.
My personal favorite curry vegetable combo is onion, garlic, carrot, bell pepper, and broccoli. If I’m extra hungry or want to feel extra cozy I’ll add potatoes cut up into small pieces and cook them in the curry, which is incredible.
Coconut Curry Soup
1 yellow onion, rough chopped
3 cloves garlic, rough chopped
2 carrots, rough chopped
2 bell peppers, rough chopped or sliced thin
1 head broccoli
2 tbsp oil (I like to use coconut, just to keep it in the family but olive or vegetable works great too!)
1 can coconut milk
2 cup water
4 tbsp vegetable stock
6 tbsp curry powder
1 handful rice noodles
Start with your veggies in a large pot with the oil of your choice. Saute on medium to high heat until mostly cooked, then add your coconut milk, water, vegetable stock, and curry powder.
Turn down to a simmer and add the broccoli. Slap a lid on it and let it sit for about 10-15 minutes top. A lot of it is down to how soft you want your broccoli.
After your broccoli is cooked, throw in your noodles and put the lid back on for about 5-7 minutes. Serve lime wedges or avocado and enjoy!
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