Spring Coconut Curry

 Course: Main Course
 Keyword: Vegan
 Prep Time: 10 minutes
 Cook Time: 20 minutes
 Total Time: 30 minutes
 Servings: 4
 Author: @flora_and_vino


  • 1 cup Lotus Foods Organic Basmati Rice
  • ½ cup filtered water
  • ¾ cup coconut milk lite
  • pinch Himalayan sea salt
  • avocado oil drizzle
  • ½ white onion diced
  • ¼ tsp garlic powder
  •  tsp ginger powder
  •  tbsp green curry paste
  • 2 tsp tamari lite or sub low sodium soy sauce
  • 1 cup green beans
  • 1 small head of broccoli broken into florets
  • 1 cup cooked green peas
  • rest of the can of coconut milk lite
  • ½ cup filtered water
  • ½ tbsp unrefined coconut sugar optional
  • fresh herbs, sesame seeds, lime juice, sriracha garnish


  • To make the coconut rice, rinse basmati rice and place in a medium saucepan with coconut milk and filtered water. Bring to a boil over medium heat. Reduce heat, add a pinch of Himalayan sea salt, cover, and cook for 20 minutes on medium-low, until rice is tender and fragrant and all of the coconut milk is absorbed.
  • Warm a large pot over medium heat with a drizzle of avocado oil. Add the onion and garlic powder with a sprinkle of salt for about 5 minutes, stirring often. Next add the green curry paste, ginger, and tamari lite and cook for 2-3 minutes.
  • Add the green beans, broccoli, and green peas and cook for 3 more minutes, stirring occasionally.
  • Pour the remaining coconut milk into the pan, along with the water and optional coconut sugar, and stir to combine. Bring the mixture to a low boil over medium heat. Reduce heat to medium low and simmer 8-10 minutes, until the veggies are tender and cooked through.
  • To serve, divide basmati rice between bowls and top with green curry vegetables. Garnish with fresh herbs, sesame seeds, fresh squeezed lime, and sriracha.