Creamy Coconut Curry Bowl

This sattvic summer curry bowl uses creamy coconut, kaffir lime, and fresh green vegetables as a cooling variation of a spicier winter favorite. Kaffir lime leaf is native to Southeast Asia and often used in Thai-style green curries. As it can be difficult to find in your regular grocery store, I've added extra lime zest and juice into this recipe to boost the flavor of this curry in lieu of the lime leaf. Serve this over coconut basmati rice and top with an extra handful of cilantro. For a protein boost, add cubed tofu to the curry toward the end of cooking. 

PREP: 15 minutes I COOK: 30 minutes I YIELD: 4 servings 

2 tablespoons coconut oil 

2 tablespoons curry powder 

1 tablespoon ground coriander 

1/2 teaspoon ground fenugreek 

1 teaspoon ground turmeric 

1 teaspoon cumin seeds 

1 small head broccoli or romanesco, cut into small florets 

1 zucchini, trimmed and cut into 1/4-inch-thick matchsticks

20 snap peas, trimmed and cut diagonally into ½-inch slices 

Two 13.5 ounce cans unsweetened coconut milk 

2 cups water 

1 1/2 teaspoons salt 

2 cups chopped greens (chard, kale, collards) 

1 bunch cilantro, roughly chopped, plus more for garnish 

2-3 tablespoons lime juice 

2 tablespoons lime zest 

Optional: 4 fresh kaffir lime leaves 

Lime wedges, for garnish

In a large pot, heat the oil on medium heat. Add the dry spices and heat for a moment until fragrant, stirring to prevent burning. Add the broccoli first, with a splash of water to steam for 1-2 minutes. Add the zucchini and peas, stir to coat with the spices. Add the coconut milk, water, salt, and kaffir lime leaves, if using. Bring to a simmer and cover with a lid. Cook for 15 minutes, until vegetables are tender. Add the spinach and cilantro, cook for another 10 minutes. Add the lime juice and zest at the end.Taste and adjust seasonings as needed. Serve hot over coconut basmati rice with a garnish of cilantro and lime wedge.