Seattle University's student newspaper since 1933

The Spectator

Seattle University's student newspaper since 1933

The Spectator

Seattle University's student newspaper since 1933

The Spectator

Dormiliciouse: Coconut Curry

Fern Creson

Coconut Curry 

I’m not kidding, I eat this curry recipe at least once a week, and I never get bored of it. Something about saucy, creamy veggies smothered on top of white rice is so satisfying and never gets old. It’s my go-to for using up whatever veggies are lying around from the week before, or you can source veggies pre-cut from the Student Center. 


  • Rice (2 cups)
  • Oil 
  • Chickpeas (1 can)
  • Onion (1/2) 
  • Bell Peppers (I used mini)
  • Zucchini (1)
  • Carrots (I used baby carrots)
  • Coconut Milk (1 can)
  • Soy Sauce 
  • Oregano, Thyme, Salt, Pepper, Cumin, Garlic Powder
  • Curry (Powder, Canned Paste, or a Cube) 
  • Seaweed Sesame topping 


  • Rice Cooker 
  • Cutting Board and Knife 
  • Can Opener
  • Frying Pan or Pot 


  1. Cook your rice. My rice maker takes about 30 minutes to cook, timed perfectly with the veggies. Two cups feed three people. You can, of course, cook rice in a pan or get pre-packaged rice for an even easier meal. 
  2. Cut up your onion and add it to a pan with a little oil. Put it on medium heat while you chop your other veggies. 
  3. Start with the hardest veggies first. Cut carrots, then bell peppers, and zucchini last, adding them to your onion as you go. 
  4. Season with all your dry herbs and spices, except your curry powder, to taste. 
  5. Add one drained can of chickpeas and sauté your veggies for about 10 minutes, until as soft as you like. Keep your lid on, heat low and stir frequently. 
  6. Once your veggies are soft, add one can of coconut milk. Then, slowly add your curry, about a tablespoon at first. Taste and add more curry and/or other seasonings until you’re happy with the flavor. 
  7. Once your rice is done, plate up, top with sesame seeds, and enjoy! 

Until next time – Dormiliciouse

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