Curried Coconut Chicken and Veggies

I love curry. I love coconut, yes I do. I love them together, how 'bout you?



This recipe contains chicken, but you can substitute tofu or tempeh. Another option is to just eat it veggie-style.

Curried Chicken with Veggies


3 Tbsp curry powder divided 1/2 tsp salt 6 organic boneless, skinless thighs cut into thirds 2 Tbsp organic coconut oil 1 large onion, diced 4 cloves of garlic, minced 1 Tbsp ginger root, minced 1/2 tsp cayenne pepper 1 Tbsp honey 2 cups organic chicken (or veggie) broth 1 cup organic coconut milk (out of a can, I use full-fat because why not) 2 large organic carrots, sliced to 1/2-inch pieces 1 large yam or sweet potato, cut into 1-inch cubes 6 large kale or chard leaves, de-stemmed, rinsed and sliced 1 package organic frozen mixed veggies


1) Combine 2 Tbsp curry powder and sea salt in a bowl. Add chicken/tofu and turn to cover evenly. Allow to sit in fridge for up to 1 hour.

2) Melt coconut oil in a large pot over medium heat.

3) Add onion, garlic and minced ginger root. Stir for about 2 minutes. Add remaining curry powder, protein, cayenne and honey. Cook for about 5 more minutes then add chicken broth and coconut milk.

4) Bring to a boil then reduce heat to medium and simmer. Add carrots and sweet potatoes, cover the pot and cook until the veggies are tender, about 13 minutes. Add package of mixed veggies and allow them to thaw and cook, then add greens and simmer until they are softened. Serve over rice, quinoa or millet in a bowl.

Coconut Curry Sweet Potato Soup w/ Lentils


This was one of very few meals I've made with no recipe to follow. I made this up all by myself.

And I think it turned out pretty good!

It's super close to vegan, you can easily make it without the ghee. But I am willing to bet it would drastically change the flavor of this luscious soup. To my vegan readers, give it a try and let me know what you think!

Coconut Curry Sweet Potato Soup w/ Lentils


3 huge sweet potatoes, preferably garnet yams, chopped

1 large sweet onion

2 Tbs ghee

2.5 cups water (approx.)

2 Tbs. curry

2 tsp fresh ginger, minced

1 tsp. sea salt

2 12 oz. cans organic lentils

1 12 oz. can coconut milk

1 garlic clove

1/2 tsp. ground cardamom

1/4 tsp. garam masala

1/4 tsp. cinnamon

salted roasted pumpkin seeds (garnish)


1) In a large soup pot, add ghee and onions. Cook onions until they are translucent. Add sweet potatoes and enough water to barely cover them. Bring potatoes to a boil and cook until soft.

2) With an immersion blender, puree potato and onion mixture until smooth. Add in spices and simmer for 10 minutes. Fold in coconut milk and add lentils. Simmer over very low heat for 10 minutes. Stir and serve hot with pumpkin seeds as garnish.