Cruciferous Coconut Curry

Nothing beats having a plan when it comes to eating healthy:  Fail to plan, plan to fail, yes?  If you've just begun your journey to wellness, you've probably quickly discovered, living life on auto pilot(aka, without a plan) does not lead to success the majority of the time.  If you want to lose weight, heal your body, fight illness, and prevent disease, a new approach to how daily life is lived is the only way to go!  When a strategy is not in place, the food in sight and on-hand, ready to eat, becomes the only option, which makes you a victim of your circumstance.  As your health coach, it's my mission to help you help yourself ditch that victim and take charge in creating lasting, life-long, healthy habits possible to execute in your specific life situations!! 

I love the organization part of coaching along with creating realistic recipes fit for the crazy busy person or family.  It's my mission every day to make insanely satisfying (pleasurable, sexy, lovely, delicious, scrumptious, and oh so glorious) real food, which takes only a little thought in conjunction with a stocked pantry and fridge.  This Cruciferous Coconut Curry recipe (demo'ed at Grand Rapids Veg Fest 2016) is a staple in my home.  If I were to write a cookbook this would fall under the category of "Quick Sautéed Weekly Staples".  Curry is sweet, versatile, a little savory and free of the top allergens(diary, eggs, shellfish, nuts, wheat and soy).  Green beans and cauliflower were chosen for their crowd appeal, but any veggie or animal/non-animal protein can easily be swapped or added in with the same tasty results.  After playing around with this recipe for months, I finally decided using the Thai coconut milk from the can is the only option for the stellar results VegFest attendees experienced first-hand.  

Cruciferous Coconut Curry

By Audrey Byker, Health Coach

-Vegan, gluten free, nut free, soy free and only 30 min. to prepare

-Serves 4

8 oz. brown rice or buckwheat noodles

2 Tbls. coconut oil

1 Head of cauliflower (med.-lg.), chopped

12 oz. Green beans, ends trimmed

2 Green onions, biased-sliced into 1/4in. pieces

1 14 oz. Can unsweetened, full-fat coconut milk (Thai brand)

4 tsp. Bottled curry paste

2 tsp. Coconut sugar

Sea salt and pepper to-taste

2 Tbls. Lime juice


  1. Cook noodles according to package while getting started on step 2. Set a timer! Set aside when cooked and add a little bit of prepared sauce as soon as possible to break up the noodles.

  2. Add 1 Tbls. of oil to large, 10 inch (or larger) non-stick skillet with a lid on med. heat. Add green beans. Cook for a few minutes with lid on pan while prepping cauliflower.

  3. Add the remaining oil and then cauliflower. Toss around and sauté for a few more minutes to brown, then add lid and set heat to low. Allow veggies to cook/steam for 5-10 min. depending on desired texture, then remove lid and add green onions, coconut milk, curry paste, and coconut sugar.

  4. Simmer on low for 2-5 min. depending on desired doneness. For crisp, tender results, cook for less time. Stir in lime juice just before removing from stove and serve over hot noodles.