Veggie Coconut Curry

A light coconut curry with lots of fresh veggies. Originally a chicken curry recipe, my friend Janna modified it for her veggie friends, passed it along to us, and then I modified it again to come up with this one. Enjoy!


14 oz unsweetened coconut milk

3 tbsp green curry paste

1/2 package of tofu

1 eggplant

1 red pepper

1 tbsp lime juice

2 tsps brown sugar

3/4 cup fresh basil

1/2-1 tsp chili flakes or fresh chili pepper

Basmati or Jasmine rice


  1. Heat coconut milk and whisk in curry paste until smooth.
  2. Add tofu (you can pre-fry the tofu first if you like it a bit cruncy) & veggies, lime juice & brown sugar.
  3. Simmer until veggies are tender.
  4. Stir in basil and chilies. Serve over rice.

Jennifer Maagendans is director and founder of Centre Luna Yoga in Old Montreal. She is a certified Jivamukti Yoga Teacher. In 2008, Jennifer released her first instructional DVD, Yoga Flo for Peace, followed by Yoga Flo for the Earth in 2010. In addition to leading workshops, teacher trainings and yoga retreats, she teaches classes at her studio. Enjoy Jennifer's insights at Luna's Blog & Podcasts.

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