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One of my favorite dishes growing up has always been coconut yellow curry. Some people are intimidated by the spices, but it can actually be super simple and tasty. Here is my coconut curry  recipe! Enjoy


  • 1 Bottle of Rebbl Golden Milk ( Turmeric, Ginger, Coconut Milk) 
  • 1 Cup Full Fat Coconut Milk
  • 1/4 Cup of Chopped Basil 
  • 1/4 Cup of Bell Peppers 
  • 1/4 Cup of Green Peas
  • 1/4 Cup of Cooked Lentils 
  • 1/4 Cup of Cooked Golden Beets 
  • 1/4 Cup of Shredded Carrots 

Coconut Curry Paste:

  • 1 Knob of Ginger ( Skin Off) 
  • 2 Cloves of Garlic 
  • 2 Sticks of Lemongrass 
  • 1 Tablespoon of Tomato Paste 
  • Handful of Fresh Coriander or Cilantro
  • 2 Tsp of Cumin Powder 
  • 2 Tablespoon of Curry Powder 
  • 2 Tablespoon of Soy Sauce or Liquid Aminos 
  • 1 Tablespoon of Apple Cider Vinegar or Lime Juice 
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Food processed the paste, start pot on high with 1 tablespoon of coconut oil, add in bell peppers, and veggies, slowly add in paste then coconut milk base. Keep stirring, add in salt and pepper to taste. Serve with jasmine rice or quinoa. Top with sprouts!