Creamy Coconut Curry With Lime-Cilantro Rice

Creamy Coconut Curry With Lime-Cilantro Rice

This recipe involves all the healing spices, immune-boosting veggies, protein and healthy fats for energy and brain health. It is full of flavour and can be adjusted to suit your dietary preferences with different veggies and protein. Serve it over cilantro-lime rice for a beautiful mix of flavours.


  • 2 cans full-fat coconut milk
  • 3 C vegetable or chicken broth
  • 1/2 tsp ground ginger (or less of fresh)
  • 2 Tbsp yellow curry powder
  • 1/4 tsp sea salt
  • 1 Tbsp honey
  • 2 Tbsp tomato sauce (or 1/2 diced tomato)
  • 1 clove garlic
  • 2 Tbsp pineapple chunks
Photo by Angele J on

Veggies: (choose any, to total 4 servings, combined)

  • potato
  • onion
  • bell peppers
  • cauliflower
  • mushrooms
  • carrot
  • bok choy or spinach
  • green beans

Protein: (choose any, to total 4 servings)

  • salmon
  • chickpeas or lentils
  • chicken
  • firm tofu


  • 2 C jasmine rice
  • 1 lime
  • bunch of fresh cilantro (or parsley)


  • On low, heat 1 Tbsp coconut oil in a deep pan or wok. Cook onion until clear, then add in garlic. If you are using chicken, cube it and cook it in the pan, then remove and set aside
  • Cook in the chopped veggies, starting with the more firm ones, like potato, bell peppers, cauliflower and carrots. At this point, you can add in 1 C vegetable or chicken broth, turn the heat to medium, and let the veggies steam while they cook. Add in remaining veggies, like bok choy and spinach toward the end
  • Start to add in the curry sauce ingredients, starting with the spices, honey, pineapple, then cans of coconut milk and tomato sauce. Increase the heat to bring the sauce to a low simmer, add in the remaining 2 cups of broth, and cooked chicken. If you are not using chicken, now is the time to add in a can of rinsed beans, or your salmon
  • Let the flavours cook together, protein cook, and veggies soften a bit more as you simmer it all together for about 15 minutes. In the meantime, cook your rice according to the instructions. Once cooked, stir in juice from 1 lime and chopped cilantro, to taste
  • Serve the curry over the rice, and top with more cilantro and a wedge of lime

Dinner ideas with: Potatoes

Dinner ideas with: Potatoes

I am starting a new cooking inspiration series while on Covid-19 isolation. We have all run out to stock up on the essentials but then what? For a while, I kept seeing that potatoes were out of stock. So, when I finally found some, I went overboard.

So, this new series will be focused on such “overstocked” pantry and fridge items that you might struggle to find creative ways to use. First up: potatoes.

A Nicoise Salad is a place to use your potatoes…just boil them until soft and add them to your salad.

Pesto Potatoes. I halved baby potatoes, drizzled them with olive oil, sea salt, cajun spice and lemon juice, then tossed it all with pesto. You can make your own, or use store-bought.

Coconut Curry is one of my comfort foods and the soft potato is the best part.. Pinch of Yum has a great recipe to use up your potatoes.

Shepherd’s Pie is a childhood fave of mine. Make it with lentils, tofu, Beyond meat or ground turkey. Either way, the mashed garlic potato topping is the bomb.

French-style Potato Salad is a dairy-free, fresh twist on a summer go-to. Loaded with fresh dill, spicy mustard and green onion, Minimalist Baker nailed this recipe.

Any other potato ideas? Share in the comments below. Stay tuned for more in this series.