August 21, 2019

Vegetable Coconut Curry Recipe

Lifestyle Recipes


Makes 2 small servings, double everything if you want more!

1 Bag Trader Joe’s Organic (Frozen) Brown Rice
Red Onion
Shredded Carrots
Shredded Red Cabbage
(+ whatever other veggies you like)
1 Tablespoon Avocado Oil
1 can Reduced Fat Coconut Milk
Pink Himalayan Salt
1/3 jar of Trader Joe’s Yellow Curry Sauce
(You could also add tofu to this recipe!)


In one pan combine avocado oil (or olive oil) with all of your veggies, cook on medium-medium high heat until cooked. Add in 1/3 jar of the yellow curry sauce and half can of coconut milk, turn the heat on high and simmer while stirring. Let the sauce thicken and then remove from heat.

In another pot, cook the frozen rice on medium heat (no water needed!). Once cooked, add in a half a can of coconut milk and turn the heat up to high. Stir frequently until all of the coconut milk is absorbed.

Serve the curry vegetables over your coconut rice and enjoy!