Vegan Thai Coconut Curry


This vegan coconut thai curry is a perfect meal for winter evenings. It is full of healthy and delicious vegetables covered in a coconut based gravy. Coconut milk helps strengthen the immune system and Alfalfa sprouts used for garnishing are full of vitamin C.

Good for Vata and Pitta dosha

Prep Time: 15 Min
Total Time: 20 Min
Serves: 1 Person


  • 1 carrot
  • 1 green zucchini
  • 1 yellow zucchini
  • small bunch of broccolini
  • raw coconut milk
  • small piece of fresh ginger
  • 1 lime (juice it)
  • 1 tsp turmeric
  • half tsp of red chili powder
  • 1 tsp of Celtic sea salt


  1. Cut carrot and zucchini into long thin slices
  2. Cut broccolini and cherry tomatoes into small pieces.
  3. Put these vegetables in a bowl.
  4. Blend together coconut milk, ginger, turmeric, lime juice, chili powder, and salt.
  5. Pour the sauce over vegetables and garnish with alfalfa sprouts.
  6. Add more lime juice if required

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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