*Spicy Coconut Curry*

I loveeee coconut curries! Yum! I have been determined to make my own so that I can save some cash and stop paying 12$-14$ each time I have a taste for this lovely dish. I finally figured out the recipe and it’s so bomb! I hope all of you love this dish and add it to your must have list. It has absolutely been added to mine.

*Spicy Coconut Curry* (Makes 2-3 servings)
Curry Sauce:
1 (13 oz) Can of Coconut Milk (I used the brand THAI Kitchen)
1 Tbs of Curry Powder (Add more to taste depending on which curry brand you use)
1/4 Tsp Smoked Paprika
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Cayenne Powder ( OMIT or add less if you don’t like spicy)
2 Dashes Himalayan Pink Sea Salt
2 Dashes of Chili Powder
1 Cup Fresh Basil (Rough Chopped)
1 Tbs Coconut Oil
Note: (A quicker way to make the curry sauce is buy the red curry paste + add 2 big Tbs to coconut milk + mix all ingredients below to sauce)

Additional Ingredients:
3 Crimini Mushrooms (Rough Chopped)

3/4 Cups Yellow Onion (Rough Chopped)
1 Small Shallot (Rough Chopped)
2-3 Garlic Cloves (Grated)
2 Red Fresno Peppers (Rough Chopped) OMIT or add 1 if you don’t like spicy
1 Small Organic Squash
1.5 Cups Wild Rice Mix or Black Rice (My mix was wild rice/basmati rice 365 Brand from whole foods)
1 Small Thumb Size Piece Of Fresh Ginger
8-10 Broccoli Florets
1/4 Cup Green or Red Peppers (Capsicum)
1.5 Tbs Coconut Oil
Optional: 3/4 Cup Chick Peas

1. Place entire squash with skin on inside preheated over 350 degrees for 7mins
2. Take out + allow to cool a little + use sharp knife to remove +peel off skin+ scoop out seeds
3. Cut your squash into chunks +on parcement paper add 1 Tbs coconut oil + spread out + add squash 
4. Pour 1/2 Tbs of oil on top of squash+ mix with hand to evenly coat squash
5. Bake at 375 degrees for 30-35 minutes until squash is crisp + soft but not burnt
6. Add your rice of choice to 2.5 Cups water + boil while squash is cooking (stir often don’t overcook)
6. When squash has 20mins left add 1.5 Tbs coconut oil to pan + allow to preheat med heat (40 secs)

7. Add your onions + garlic + ginger+ broccoli+mushrooms+shallot+capsicum+fresno peppers
8. Allow ingredients to sauté in oil for 8-10 mins (until broccoli looks lightly dark green) + stir often
9. Add Coconut Milk + all seasonings + oil+ basil + stir + allow to cook 12 mins + stir often
10. Once curry sauce is light bubbling + all veggies looked lightly steamed add your cooked squash
11. Cook+ stir for 1 additional min + season to taste+ add curry to serving dish + add your rice on top
BON APPETIT! This dish is delightful.
Thanks so much for checking out this recipe. I hope you all love this curry as much as I do. Comment below and let me know your thoughts! Don’t forget to share the website with your friends and family♡


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Hugs & Happy Coconut Curry Eating,
LaShana Nicole❤

Hello Lovelies❤ I’m LaShana Nicole Founder of BeAHealthNutToo® a Holistic Health, Hair Care, and Skincare company. I am on a mission to help as many people grow, nourish, and nurse their hair back to life. Our Hair Care and Skincare products are made with pure natural ingredients with your health in mind. I want to welcome each of you to our growing community and thank you for your support. Read More

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