Coconut Ginger Lime Curry


It’s safe to say my body and mind are craving some tropical flavors in this freezing cold weather. With just a few veggies and pantry staples, this dish comes together in no time at all. It’s layered with refreshing citrus and warm curry spices that mingle together in creamy coconut milk. When poured over brown rice, you’ll be toasty warm from head to toe, and smiling from ear to ear.


I always have brown rice in my pantry making it an easy, filling, and healthy dinner staple. Without a rice cooker, getting perfectly tender rice can sometimes be a challenge. I’ve started using a method to cook my rice that produces flawless grains every time. If using 1 cup of uncooked rice, bring about 2.5 cups of water to a boil. Rinse your rice well in a colander, and add it to the boiling water. Boil for about 30 minutes, then drain the rice. Add it back into the same pot (without the water,) and let the rice steam for another 10-15 minutes.


I used tempeh in this recipe for my protein, but you can certainly swap in tofu, chickpeas, or lentils if gluten free. I prefer the grainy texture of tempeh for this dish, and it soaks up the curry and coconut milk beautifully. For veggies, I used carrots, onions, broccoli and potatoes. The carrots and broccoli lend a slightly crunchy texture, while the potatoes add to the creamyness of the coconut milk. I used the 11oz SoDelicious Lite Culinary Coconut milk because it comes in a great resealable little container. It’s 60% less fat than traditional coconut milk, but doesn’t skip the buttery coconut feel and flavor.


Make your plate a rainbow of nutrients, flavors, and textures with this delicious Coconut Ginger Lime Curry. Added bonus: It’s totally healthy! Each bite you take is packed with nourishing satisfaction. It can be easy to make every meal count towards your health goal while curing cravings and satisfying hunger. It’s all about little everyday changes, and doing what works best for your body, on your schedule. What changes have you made to be healthier lately? What are your challenges? It’s all up to you and your plate!



Serves about 2

1 white onion, chopped
1 carrot, sliced into rounds
1 small broccoli crown, chopped
1 medium white potato, peeled and chopped
1/2 package tempeh, chopped* (or protein of choice)
1 28oz can No Salt Added diced tomatoes
1 tablespoon fresh grated ginger
Curry powder to taste
Garlic powder to taste
1/2 11oz box SoDelicious Lite Culinary Coconut Milk
Pinch of salt to taste
juice of 1 lime
1 cup cooked brown rice

1. Heat a large, deep skillet or wok to medium heat. Add onions, and cook for about 5 minutes until translucent.
2. Add carrot, broccoli, potato, and tempeh to skillet and continue to cook for another 3-4 minutes.
3. Add in can of diced tomatoes, ginger, and spices along with 1/4 cup water or veggie stock. Bring to a simmer, and allow the liquid to to reduce down, adding more water or stock if needed.
4. When the potatoes are tender and the vegetables are cooked through, remove from heat and stir in coconut milk. Bring the mixture back to a simmer for another minute.
5. Remove from heat and stir in a pinch of salt if necessary and lime juice. serve over brown rice.

*I like to steam my tempeh for 5-10 minutes before adding it into recipes. It’s not necessary, but can help the grains in the tempeh puff up and absorb more of the recipe flavor!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

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