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Lemongrass Coconut Curry

Curry is one of those meals on rotation almost every week. It is so incredible easy to make so next time your tempted to get take out-try this dish! Healing ingredients like lemon grass, curry, turmeric, ginger and garlic will warm you up. Made with all veggies and a can of chickpeas will keep you full and nourished!

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


  • 1 tbsp coconut oil

  • 1 red pepper-thinly sliced

  • 1 onion-chopped

  • 2-3 carrots-chopped in quarters

  • 3 cloves garlic-minced

  • 1 tbsp fresh ginger-minced

  • 2 potatoes- cubed to match carrots

  • 1 can chickpeas (14oz, or 1.5 cups)

  • Two lemon grass stalks trimmed

  • 1 tsp turmeric

  • 2 tbsp curry powder

  • 1 cup water

  • 1-2 cups leafy greens (kale, spinach, bok choy, chard)

  • *optional garnish; lime, jalapeno, cilantro, Siracha


Heat coconut oil in large skillet, add onion, garlic, ginger, potatoes and carrots. Saute for 5-10 minutes. Add turmeric, curry, salt, pep. Coat veg evenly with spices. Add I cup of water, 2 lemon grass stalks, red bell pepper, chickpeas and let simmer until potatoes/carrots are tender. *You may need to continue to add another cup of water-keep an eye if it seems dry add the water.

Once you can poke hole in potatoes and they are soft, discard the two lemon stalks. Add coconut milk and stir well. Simmer for a few more mins, be sure not to boil with coconut milk-this will ruin all the beneficial properties in the coconut milk. Stir in your leafy greens for 1-2 minutes until cooked and its ready to serve!


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