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+ servings

Easy Spring Coconut Curry

30-minute one-pot coconut curry loaded with spring vegetables - super easy and super quick dinner recipe with layers of flavor.


  • 2 tablespoons olive oil, or coconut oil
  • 1 medium sweet potato, peeled and cubed
  • 3-5 teaspoons curry powder*, Note 1
  • 2 cups chicken stock
  • 2 teaspoons salt
  • 4 baby bok choy*, Note 2, chopped
  • 1 can coconut milk
  • 1 yellow summer squash, chopped
  • ½ bunch asparagus, chopped
  • 1-2 cooked chicken breasts, such as rotisserie chicken, chopped
  • 4 oz snow peas, cut
  • ½ lime


  • Lime wedges
  • Fresh cilantro, chopped
  • Jalapeño, if desired


  • Heat a dutch oven over medium high heat. Add oil and heat it for 30 seconds.
  • Add cubed sweet potatoes and cook for about 2 minutes, stirring occasionally.
  • Add curry powder and cook for another minute or so, stirring frequently to avoid burning the spices.
  • Pour chicken stock and salt. Stir everything, deglazing the bottom of the pan. Bring it to a boil.
  • Add bok choy and coconut milk. Mix well and bring it to a boil.
  • Taste sweet potato and if it's tender, add squash, asparagus and chicken. Cook for a minute or two, until chicken is heated through.
  • Right before serving, stir in snow peas. (Don't cook the curry for too long after you add squash, asparagus and snow pea. You don't want to overcook them into a mush.)
  • Squeeze juice of half a lime and serve over steamed rice with lime wedges and cilantro.


Note 1: The amount of curry powder depends on the intensity of your curry powder. I use McCormick curry powder and about 5 teaspoons work perfect for me. I suggest start with 2-3 teaspoons and add more to taste.
Note 2: You can substitute ½ napa cabbage for bok choy.

Nutrition Information

Serving: 1serving, Calories: 225kcal, Carbohydrates: 13.8g, Protein: 5g, Fat: 15.7g, Cholesterol: 6.3mg, Sodium: 1133.4mg, Sugar: 3.6g
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