Coconut Curry

Enjoy this creamy coconut curry for lunch or dinner! Zuma Valley Organic Young Coconut Meat is the perfect addition to this savory dish featuring Zuma Valley Coconut Cream and Young Coconut Meat.

Rich in MCTs, high in fiber, and packed with antioxidant powerhouses!


Coconut Curry
Serves 4
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  1. 1 cup Zuma Valley Organic Young Coconut Meat (thawed)
  2. 14 ounces Zuma Valley Coconut Cream
  3. 1 tbsp olive oil
  4. 1-2 cloves garlic
  5. 1 tbsp freshly grated ginger
  6. 1 tbsp yellow curry powder
  7. Salt and pepper to taste
  8. 1 medium zucchini
  9. 1/2 onion
  10. 1/2 cup mushrooms
  11. 1 cup chopped broccoli florets
  12. 1 cup leafy greens
  13. 1/4 cup cilantro
  14. 1 tsp sesame seeds
  15. Optional: 1 lime for serving
  1. 2 cups water
  2. 1 cup black rice
  1. Thaw Zuma Valley Organic Young Coconut Meat and Cold-Pressed Coconut Cream in the refrigerator overnight.
  2. Prepare rice as directed per package instructions.
  3. Heat a large skillet or wok over medium high heat. Add olive oil.
  4. Chop onion, zucchini, mushrooms, and broccoli. Mince garlic.
  5. Add onion and garlic to heated skillet and cook until onions become translucent.
  6. Add mushrooms, zucchini, and broccoli - cook until just tender.
  7. Add grated ginger, yellow curry power, and salt and pepper. Stir into vegetables until the spices are evenly distributed.
  8. Chop cilantro and add to the vegetables. Reserve 1 tbsp of chopped cilantro for serving.
  9. Pour Zuma Valley Coconut Cream over the vegetable and spice mixture. Lower the heat, cover with a lid, and let simmer for 10 minutes, stirring occasionally to prevent vegetables from sticking to the bottom of the pan.
  10. Serve and enjoy! Suggested serving size is 1/2 cup cooked rice, 3/4 cup vegetables and curry broth, 1/4 cup Zuma Valley Organic Young Coconut Meat, a sprinkle of cilantro, and a sprinkle of sesame seeds. Squeeze lime juice over the top if desired.
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