Skinny Vegetable Coconut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 (15 oz) can of tomato sauce (about 2 cups)
  • 1.5 (13.5 oz) cans of coconut milk (about 3.5 cups)
  • 1 large yellow onion
  • ½ tsp sea salt
  • 1 tsp grated fresh ginger
  • 3 tbsp madras curry powder (Koshys brand)
  • 5 carrots chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1.5 lbs of chopped cauliflower
  • 5 cloves of garlic minced
  • 2 tbsp of avocado oil
  1. Add 1 tbsp of avocado oil to a large pot or dutch oven on medium heat.
  2. Then add chopped onions and let them sweat for 5-10 minutes until they are reduced in size.
  3. Then add second tbsp of avocado oil, minced garlic, grated fresh ginger, and curry powder to pot and stir for a few minutes.
  4. Add half a can of coconut milk to the pot, and scrape any curry powder or garlic stuck to bottom of the pan.
  5. Then add chopped cauliflower, carrots, and bell peppers to pot. Vegetables should start to cook and steam in the coconut milk.
  6. Add 1 can of tomato sauce and the rest of the coconut milk and bring liquid to a boil.
  7. Then reduce liquid to a simmer, and let it cook on low for a few hours or until vegetables are cooked to desired firmness.
Recipe by Healing and Eating at