Coconut, Vegetable and Prawn Curry with Yams

This beautiful dish can be made with any vegetables you like. I chose items I needed to use from my garden and my fridge on this night.  Coconut milk is so comforting and Prawns are a great source of protein.  Prawns can be substituted nicely for chicken.  Curry warms you nicely and yams add a subtle sweetness to this dish.  This is a simple clean recipe that is not overwhelming to make but tastes like you spent hours on it. Coconut, Vegetable and Prawn Curry with Yams, Yum!

Ingredients/Curry mixture

1/2 Tbsp Coconut oil
5 cloves minced garlic
6 small carrots chopped
1 sweet onion chopped
1 Tbsp cumin
3 Tbsp curry
1 tsp Himalayan salt
1 tsp black pepper
2 tsp red pepper flakes (or to your taste)
1 yam chopped into 1 inch pieces
1 cup broccoli
1/2 zucchini chopped
20 cherry tomatoes halved
1 red pepper chopped
1 bunch swiss chard
1 pound of large prawns shelled and cleaned
1 can coconut milk


Cook garlic, onion and carrots in the coconut oil until soft. Add spice to coat and cook for about 5 min.
Add yams and broccoli and cook for about another 5 min.
Add prawns with any liquid left in the bowl after cleaning, cook 5 min.
Add coconut milk bring to a simmer and add the remaining vegetables.
Cook until veggies are done, but not mushy.

Serve over brown rice. Garnish with unsweetened toasted coconut flakes and golden raisins if you wish.

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