A Heaping TBSP of Life

~ presenting a slightly currated collection of all things edible ~

Coconut Turmeric Curry

I’ve been all about simplicity lately.  The days are long and hot, which has had me dreading turning on the oven for more than a few minutes, and my work schedule has been crazy (I’m up to 30 hours already and it’s only Wednesday morning!!)  If it was the dead of winter, I’d probably be breaking down about now and pulling out the boxed mac ‘n’ cheese and frozen pizzas – but it’s not January, it’s July!  And that means this momma wants some garden fresh produce, cooked up delectably all without breaking a sweat!  Sounds like a tall order – and it is – but I’ve found some handy work-arounds. (which also happen to be vegan and soy free, because, well, yum.)

It all started with the July issue of Bon Appetit.  I always go through this magazine, page by page, drooling at all the gorgeous pictures and crying inside because most of the dishes are packed with meat, or exotic ingredients I can’t easily obtain (or afford).  But this month was different.  They had tomato toast, stone fruit salads, and rice noodles galore!  All of these are things that just about anyone, even lazy ole me, can get a hold of.  I got out my apron and got to cooking.

Not all of the recipes were actually vegan, or soy free, but with a few simple tweaks I’ve been feeding the whole family off of delicious, Bon Appetit inspired meals all week.  And the best part?  Minimal prep, and no oven time!  (Except for a brief stint to toast the coconut, but that’s only for 5 minutes!)  My pictures might not be quite as drool-inducing, but the recipes themselves absolutely are!

Our favorite so far has been this coconut turmeric curry.  It was lightening fast to prepare, tastes amazing, and the hubby easily adapted it for his taste by adding some shredded chicken.  Mr. William and I though ate it right up just like this!  If you like it spicy add a finely minced Thai chili to bring some heat.  Make sure you use full fat coconut milk for this so that you get the full flavor.  I also prefer the thin rice noodles (vermicelli) in this as I feel it makes the texture a bit better and the sauce has a better chance to fully coat everything.  However in a pinch you can easily sub in some rice sticks if that’s all you have.  Just leave them in the boiled water for a bit longer.

I added the whites from my bok choy to this since I had them hanging out in the fridge anyways.  Just about any mild flavored green would work great in here though, if it’s tougher, like kale or collards, throw it in with the garlic and pepper.  If it’s a milder green like spinach or chard, toss it in towards the end so that it doesn’t wilt away to nothing!  You could also add in some cubed, baked tofu to add a bit more protein and body to the dish.

Coconut Turmeric Curry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Main Course
Cuisine: Asian
Servings: 4
  • 8 oz Thin Rice Noodles (vermicelli)
  • 1 Tbsp Coconut Oil
  • 3 cloves Garlic, minced
  • 1 small Red Onion, thinly sliced
  • 1 cup Bok Choy Ends or Green Pepper, sliced on a diagonal into 1/2" pieces
  • 1" piece Ginger, minced
  • 1 1/2 tsp Dried Chili Flakes
  • 1 Tbsp Turmeric
  • 1 can Whole Fat Coconut Milk
  • 2 tsp Coconut Aminos
  • 1 Tbsp Honey (or 2 tsp Agave)
  • 1 tsp Lime Juice
  • 1/2 tsp + 1 Tbsp Lime Zest
  • 1 tsp Salt, or to taste
  • 1/2 tsp White Pepper
  • 1/4 cup Coconut Shreds, Toasted
  1. Bring 2 quarts of water to a boil.  Turn off the heat and drop in the vermicelli.  Cover and allow to sit for 4 minutes, stirring occasionally.  After 4 minutes test a noodle, if necessary let them sit another minute or two, otherwise drain and run under cool water.  Set aside.

  2. Heat the coconut oil in a large, high sides skillet over medium high heat until melted.  Add the red onion and garlic and cook until they begin to become translucent and lightly browned.  Add the ginger and bok choy or peppers, turmeric and chili flakes and cook, stirring occasionally, until aromatic about 1.5 - 2 minutes.

  3. Reduce the heat to medium low and add the coconut milk, honey and coconut aminos and stir until well combined.  Allow to come to a low simmer and cook for 4 - 6 minutes or until slightly thickened.

  4. Add the lime juice and 1/2 tsp zest, pepper and salt.  Taste seasoning and adjust to taste.

  5. To serve, place a scoop of noodles into a shallow bowl, cover with a ladle-full of sauce, and sprinkle with toasted coconut and lime zest.

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