This post may contain affiliate links. This means that when you click the link and make a purchase, I make a small commission. I only recommend products that I have used and find helpful. Thank you for supporting Motivate Educate Repeat!
More veggies please!
To say this Coconut Curry Bowl is a FAVORITE would be an understatement. We make this as often as possible. I love making weeknight meals in a bowl. They are quick, easy, and layered with flavor. We have a good rotation of about 3-4 that we like to make. All different flavors so it never feels the same.
This is such a great way to load in all the veggies you want or have to use up before they go bad. You can’t really go wrong with what you choose in this recipe. I’ve made this with red or yellow onion, bell peppers, zucchini, asparagus, cabbage, beans, and even tomato.
Any combination works pretty well. Just make sure you’re chopping them all up in relatively the same size. This makes it much easier to eat. You can also do a mix of fresh and frozen vegetables if needed. Works great when you don’t have a lot of time.
Healthy doesn’t have to be intimidating. My diet consists of tons of vegetables. I just try and find ways to include them into every meal. Aiming for all the colors of the rainbow. The more vibrant, the better.
Make it your own
The fun thing about making your own curry sauce is that everyone has a favorite way to make it. I love that much like spaghetti sauce, you can play with the flavors and ingredients to make it your own. It took some trail and error to find what my Husband and I liked best.
My perfect curry sauce consists of a really good pre-mixed curry blend (turmeric, cumin, coriander, cinnamon, pepper etc), ginger, garlic, and a creamy coconut milk. Just make sure to taste along the way.
I never used to like curry but that’s most likely due to the fact that I had one that just wasn’t preferable to me. Once I started making it myself, I found what I liked, and now it’s a favorite for sure.
So if you find a certain curry sauce you don’t like, don’t give up. Just keep experimenting until you find one that you love. Everyone has a slightly different palate and preference. Challenge yourself to try new flavors and make this Coconut Curry Bowl your own.
Good for your health
The main ingredient in curry powder is turmeric. It is known as “the golden spice” because of it’s distinctive bright yellow color. It is grown primarily in India and other Southeastern Asian countries.
The active substance in one of the many chemical compounds of turmeric is called curcumin. This is what makes it a “functional food” that can have a positive effect on your health. It’s one of the top medicinal herbs used today.
Turmeric is good for your circulation, may reduce depression, improves joint health, and it fights inflammation in the body. These are just a few things that are key to me and why I try and incorporate it into my healthy lifestyle.
Additional variations
I love making this Coconut Curry Bowl with a lean ground turkey or chicken. It’s also great with shredded or chopped chicken breast. Either one works great, but feel free to add your choice of lean protein.
Whenever I make this recipe, I usually serve it with a tricolor quinoa or brown rice. These two are on the healthier side of the spectrum when it comes to carbs.
I recommend serving this Coconut Curry Bowl topped with some sliced avocado and scallions. The perfect way to add in some healthy fats.
Recipe Tips:
-Be sure to open the coconut milk from the can upside down. Check the lid to see if there are instructions. If you use the Taste of Thai brand like I do, it will tell you to open upside down. This is because the oil can separate from the coconut cream. If this happens, all you have to do is stir until creamy and well mixed.
-I usually turn my curry all the way down to low for a few minutes before adding my coconut milk. It will incorporate a lot better and prevent your sauce from breaking.
Coconut Curry Bowl
I hope you enjoy this recipe as much as we do in my house. It’s such a great, healthy option for any night of the week. The phrase “eat the rainbow” has become a real mantra for me, especially when sticking to an anti-inflammatory type of diet.
There is so much nutrition at our fingertips but sometimes that means thinking outside of what we’re used to and trying something new. Find ways to make it work for you and have fun experimenting with all of the delicious flavors. Healthy doesn’t have to be boring
Social Media
Be sure to follow me on social media to stay up to date on all my latest recipes. I share a lot of useful health and wellness tips too. Find me on Instagram @motivate.educate.repeat or click the direct link HERE.
Tag me or use the hashtag #MotivateEducateRepeat so I can see all of your creations.
For another healthy dinner option, check out my Buffalo Chicken and Cauliflower Bake HERE.
Coconut Curry Bowl
This Coconut Curry Bowl is the perfect meal for any night of the week. Healthy, quick and delicious. Loaded with lean protein, vegetables, garlic, ginger, spices and a creamy coconut milk.
Ingredients
- 1 Lb Lean Ground Turkey or Chicken (85/15)
- 1 Large Carrot, peeled and chopped
- 2 Ribs Celery, chopped
- 1/2 Medium Yellow or Red Onion, diced
- 1/2 Large Red bell pepper, diced
- 1 Small Zuchinni, diced
- 1 Cup Low Sodium Chicken Stock
- 1 Can Coconut Milk, full fat (I use Taste of Thai Brand)
- 2 Tbsp Extra Virgin Olive Oil
- 2 Large Garlic Cloves, minced
- 3 Tbsp Curry Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Ground Ginger
- Kosher Salt and Pepper to taste
Instructions
-
In a large sauté pan or iron skillet, cook onion, celery, carrot, red pepper and garlic in olive oil. Cook on medium heat until slightly soft, about 3-4 minutes.
-
Add ground turkey or ground chicken. Season lightly with salt, pepper and ground ginger. Brown until throughly cooked.
-
Add zuchinni and any other vegetables. Cook for about 5 minutes until tender.
-
Deglaze your pan with chicken stock. Simmer another 5 minutes at a low/medium heat.
-
Once everything is cooked, turn your pan to low for a few minutes. Then add coconut milk and stir until combined. Add more salt and pepper to taste. Stir in garlic powder and cook another 2-3 minutes just to warm the coconut milk and let everything come together.
-
Serve in a bowl with brown rice or quinoa. Top with avocado and scallions if preferred. Store leftovers in an airtight container in the refrigerator for up to 5 days for freshness.
This looks pretty good! I’ve never had curry dishes with ground meat before, very interesting fusion. Will have to try 😋
Yum! Thanks for sharing this. Saving the link for later. Gotta try making this soon.