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Easy Indian Coconut Curry (Vegetarian optional)
easy coconut curry for anyone!
2 cups Basmati Rice
Prepared coconut curry (Maya Kaimal Indian recommended. Available at Whole Foods)
1 chicken boullion cube
Wok oil (or olive oil and garlic)
1 white onion
1/2 tsp cinnamon
1/4 tsp nutmeg
~1/4 cup of balsamic vinegar
1-2 tomatoes
Organic crunchy peanut butter
organic honey
crushed red pepper
optional: lemon zest, carrots, beans, cauliflower, chicken


1. Prepare basmati rice as directed, adding one chicken boullion cube to the boiling water for flavor. Rice should be fairly dry and sticky.

2. While that is cooking, in a frying pan add wok oil* on medium-high heat.
*(If you do not have wok oil, you can use a virgin olive oil and a few garlic clove halves. When the garlic has turned a light brown, remove and discard.)

3. Chop onion and add to heated oil. When onion is halfway sauteed, sprinkle cinnamon and nutmeg over the onions. Add balsamic vinegar for extra flavor and sweetness.

4. Chop tomato and any other fresh veggies you would like. Set aside.

5. Heat a few spoonfuls of the coconut curry in the microwave or simmer in a pot.

6. In a bowl, add rice, coconut curry, peanut butter (crunchy/organic important!), honey, and crushed red pepper (as much as you can handle!). Mix well.

7. Top with the onions, veggies, or cooked unseasoned chicken. Add lemon zest for an extra flavor kick !

Great as a side dish or main dish!

Preparation Time: 25 minutes Serves: 6-10
Recipe Origin: United States
Submitted by:
Jill Kurek
North Carolina
United States
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