Any Veggie Coconut Curry

  • Yield: 6 servings


1cup dry brown rice
1cup lite coconut milk
1cup fresh or frozen green peas
1-- (15-ounce) can garbanzo beans, drained and rinsed or 1 1/2 cups cooked garbanzo beans
8-- mushrooms, sliced
2cups chopped broccoli florets, or 1 (10-ounce) package frozen chopped broccoli florets
3cups chopped kale
1medium potato (peeling optional)
1pinch cayenne pepper
1/2teaspoon turmeric
1teaspoon ground cumin
1 1/2tablespoons curry powder
1/4cup vegetable broth or water
3large carrots, cut into rounds or chopped
4-- garlic cloves, minced or pressed (about 4 teaspoons)
1large onion, chopped
2cups water
3tablespoons reduced sodium soy sauce


  1. Bring rice and water to a boil in a medium saucepan. Lower heat and simmer, covered, for about 30 minutes until all the water is absorbed. 
  2. In a large saucepan, sauté onion, garlic, and carrots in vegetable broth or water on medium-high heat until onion become translucent. Add curry, cumin, turmeric, and cayenne. Cook for 2 to 4 minutes, stirring often. Add potato, kale, broccoli, mushrooms, beans, peas, and coconut milk or non-dairy milk mixture. Cover and reduce heat to medium-low. Simmer for 10 to 20 minutes, stirring occasionally, until potato can be pierced easily with a fork. Sprinkle with soy sauce before serving. 
Recipe reprinted with permission from The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D. 

Nutritional Info *per serving

  • Calories 320
  • Fat 5g
  • Saturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 407mg
  • Carbohydrate 59.3g
  • Fiber 12.3g
  • Sugars 5.9g
  • Protein 12.3g