15 Minute Coconut Noodle Curry
Prep time
Cook time
Total time
  • 2 tbsp grapeseed oil
  • 2 tbsp cumin seeds
  • 2 medium onions, sliced lengthwise
  • 2 tsp curry powder
  • 2 tsp coriander
  • 2 tsp salt
  • 2 broccoli crowns, cut into florets
  • ½ green cabbage, chopped
  • 4 medium carrots, peeled and chopped into rounds
  • 2 cans full fat coconut milk
  • 1 tbsp sweetener, sugar or natural alternative
  1. First prepare the vegetables by washing and chopping. Set aside. In a large sauté pan or wok, heat the grapeseed oil. Add the cumin seeds and cook, stirring for up to one minute, or until fragrant. Add the onion and cook for 6-8 minutes until browning. Stir in the curry powder, coriander, and the salt and cook for 1-2 minutes stirring often to keep the spices from burning.
  2. Once the spices are fragrant, add the broccoli, cabbage, carrots, coconut milk, and sugar. Bring to a gentle bowl and cook for 10-12 minutes until the carrots are tender and the broccoli is just soft but not mushy. Serve with your favourite quick cooking noodles or cooked grain.
Recipe by in pursuit of more at http://inpursuitofmore.com/2017/04/02/15-minute-coconut-noodle-curry/