30 Minute Coconut Curry

Simple Coconut Curry over Coconut Quinoa

I can’t say I’ve ever been to India (though Wes Anderson has me dying to go).
Nor can I even say  I’ve eaten at that many authentic Indian restaurants.
But I have tried a curry or two in my day and I know what I like in one.
This recipe is a mix of everything I love about curry all rolled into one pan.

Coconut Quinoa Recipe

And what do I love most about curries? Veggies and coconut milk.

Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional).

Easy Veggie Coconut Curry

The rest of the recipe is basically veggies of your choice and a special mix of spices.

I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish!

As for the spices I kept it simple with curry powder and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.

Simple Coconut Curry with Veggies and Coconut Quinoa | minimalist baker | #vegan #glutenfree

The end result? A super simple, veggie-packed (Vegan and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.


Rich but healthy
Not too spicy
Perfectly sweet
And loaded with veggies


Easy Coconut Curry with Coconut Quinoa | #vegan #glutenfree

4.8 from 37 reviews
30 Minute Coconut Curry
Prep time
Cook time
Total time
A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 4
For the Curry:
  • 1 Tbsp coconut or olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger (or 1 tsp ground)
  • 1/2 cup broccoli florets (or green bell pepper), diced
  • 1/2 cup diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 Tbsp curry powder
  • pinch cayenne or 1 dried red chili, diced (optional for heat)
  • 2 cans light coconut milk (sub full fat for richer texture)
  • 1 cup veggie stock
  • Sea salt and black pepper
For the Coconut Quinoa:
  • 1 can (14 oz) light coconut milk
  • 1 cup quinoa, rinsed in a fine mesh strainer*
  • 1 Tbsp agave nectar (optional)
For Serving:
  • Fresh lemon juice, cilantro, mint and/or basil, red pepper flake
  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
Nutrition Information
Serving size: 1/4 recipe Calories: 434 Fat: 25.8g Saturated fat: 21g Carbohydrates: 41g Sugar: 7.2g Sodium: 628mg Fiber: 6.4g Protein: 10.2g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. Eunice says

    Wow, I made a similar curry like this, only with coconut cream and added some crunchy peanut butter and sweet potatoes. It all melted together into one thick homogenous glob of curry goodness :)

    • Dana Shultz says

      SMART lady! I’ve tried a sweet potato curry soup but am sure the peanut butter would be an amazing addition. Thanks for the tip!

    • Dana Shultz says

      Wes has a way of doing that to us, eh? I want to get to the site of every movie he films! Can’t wait to see Budapest Hotel.

      • Kleaps says

        I love Wes Anderson myself, but he certainly romanticized India. I have spent over a year there and can say that he glossed over some of the grittier experiences most people have when visiting.

  2. Courtney says

    hi- this is slightly unlrelated to this blog but it has to do with your other blog go miles, go! I would really love to access the website but even after comfirming my email I cant get into the website. can you help?? i would love your help with figuring out free miles. thank you for putting it together!

    • Dana Shultz says

      Exactly. Though this a rich dish from the coconut milk, it’s plant-based and loaded with veggies, which I love. I didn’t feel sluggish after eating this, and that’s probably why :D

    • Dana Shultz says

      Ah! Good tip! I’m only been to Korma Sutra in Westport, but thought it was really good. I’ll have to add that to my list!

    • Dana Shultz says

      Right? I so want to go to India to have authentic curry and experience the culture, which I’ve heard is like nothing else. But until then, I’m satisfied with this version!

  3. says

    I love these kinds of simple coconut curries. I have to admit that I usually add leftover roast chicken, but mostly for my husband’s benefit. I could easily enjoy a bowl or two of this with lots of colourful veggies thrown in!

    • Dana Shultz says

      Becky, thanks so much for catching that! It’s been fixed. In editing the steps I must’ve removed them without noticing. Thanks again!

  4. BekaG says

    I can’t wait to try this! I’ve been looking for a simple curry recipe and the quinoa is such a great idea. Thanks :D

  5. Autumn says

    This is coming out delicious… I’m making this as I type! :) Can you perhaps tell me when the agave is added onto the quinoa? I added it along with the coconut milk and water, hope that was right? :{
    Thank you for another awesome recipe. (First recipe I made from your site was the Almond meal cookies with chocolate chip and coconut. I <3 any recipe that contains coconut!

  6. Leigh says

    I am making this right now. My house smells amazing. I can’t wait for dinner time! The countdown is on…

  7. Lady S says

    Made it just now and I’m a Curry virgin . YUMMMMMMMMMMMMMM. I doubled up the broccoli and omitted all the othere veggies except onion and garlic (i’m picky like that) but it was great !

  8. Beth Sowell says

    Made this for dinner tonight. I made it with brown rice instead of quinoa and I used curry paste instead of curry powder. (I doubled the amount of curry too because we like it loaded!) I also threw in some tofu. Excellent recipe, we will be making it again. Thank you for sharing.

  9. Tara says

    seeing as my boyfriend is a vegan and the biggest curry enthusiast to ever exist, super cheap and easy to make curries are the greatest thing to ever enter out household :D

    this one was fantastic too. definitely going to be making this often

  10. Angela says

    Delicious! Such an easy and basic recipe. The recipe turns out exactly as written – fairly saucy and not spicy. It is easy to alter to one’s preference and definitely one I can imagine using over and over again. Thanks!

  11. Matt says

    I made this recipe tonight and it is absolutely amazing. I wanted to create a base sauce recipe for my restaurant that is vegan and gluten free friendly. I added thinly sliced chicken breast and increased the cayenne pepper to 1 tsp for a little more pop. This is a restaurant quality sauce and dish.

  12. Christine says

    My family enjoyed this last night! Even my daughter who seriously dislikes everything coconut. I’m finding that coconut curries are palatable, even enjoyable, to her. Thank you — so quick, easy, and tasty!
    {In lieu of broccoli and snow peas, I sauteed sliced red pepper early on, and then added an eggplant with the liquids. Simmered longer, to soften the skin. I just happened to have both of those in the fridge.}
    Asheville, NC

  13. Dervy says

    I made this last night! It was really easy plus it was great to be able to use up the left-over veggies from making your one hour fall pot pies days before. I left out the tomato and snow peas but added some turnip, slivered sweet potato, shiitake mushrooms, kale and some fresh turmeric root. I seemed to only need one can of the coconut milk, if I added the other it would have been more like a soup–not that there’s anything wrong with that, but I didn’t want my rice to get lost underneath, especially since I finally didn’t ruin the rice as I usually do. Thanks for this one!

  14. jenny says

    I cant wait to make this for dinner! I was wondering what do you think about adding chicken??? I know my husband will ask me where the protein is ;) thanks!!!

  15. Sarah says

    Thanks for the recipe! It may have been my curry powder, but the dish tasted slightly bitter and not as sweet as I had hoped. Still good, though! I might try a curry paste or different brand of curry powder next time. Also, I would add the broccoli a few minutes later so it’s greener and crisper.

  16. Michele says

    This was delicious. But I added chicken ;) and fat free chic stock ;)) and I added chili oil from the Asian food store to cook the chicken first then added all the stuff to it, gave it a great low heat. My husband said it was one of the best recipes we ever made.

  17. Nicole Lawson says

    I made this, and we LOVED it!!! We already ate it all, I wish I would have photographed it, but we were starving and last night was a busy night, so I forgot. I’m in love with the site, and I’m planning on ‘my favorite vegan pizza’ for Saturday, I won’t forget the photo. Thanks so much for all the great recipes and being awesome.

  18. Katie says

    Very delicious. Mmm.
    Even though I had no curry powder, nor turmeric, this still turned out excellent!

    I’ll buy those spices soon, then make this again :)

    Btw: I halved the recipe, and used the leftover can of coconut milk from your PB Cup revipe (for the sake of using it)


  19. May says

    I loved this recipe!!! it was so delicious! I think i put the snap peas in a little too long but even so it was such a simple recipe to follow! Cant wait to get your book.

  20. Kelly W. says

    Looks great, looking forward to trying it. Just one clarifying question, it looks like the Nutrition Information includes the quinoa, is that correct?

  21. says

    Sounds deceptively like the “Avial” from Kerala. You folks should try that too. It doesn’t use curry powder but green chillies. The quickest and healthiest accompaniment with steamed rice, loaded with vegetables.

  22. Huda says

    My daughter made this recipe today – tantalizing aromas from the kitchen and a totally delicious dinner! We’re adding this one to the family menu because it went down so well – quick and healthy, what more could we ask for? Thank you!

  23. Andrea Johnston says

    My husband and I have just decided to switch to a Vegan lifestyle and this was the first meal that I made. It was absolutely delicious, and gave me confidence that we can do this!

  24. says

    I just tried this tonight, and it turned out great. I skipped the cayenne pepper to keep it mild for my son, so I think next time I’ll double the curry powder. Thanks for a great recipe!

  25. Breanna says

    I just made this and it is one of my new favorite curry recipes!!! My English hubby loves it and he is a curry fanatic!

  26. Hannah Blaisdell says

    I made this, it was so easy and delicious! As a vegan, sometimes I just crave creamy comfort foods and sometimes they are hard to find. This was perfect! I like my curries on the thicker side though, and this one turned out a tad too runny. I added in some cornstarch though before I took it off of the stove, and that did the trick. :)

  27. Anissa says

    Thank you thank you for sharing this curry recipe. It was a big hit and so easy to make. It hit the spot on a cold evening. I will be making this again.

  28. Dawn says

    Loved this yellow curry! My husband and I tried for dinner. It was simple to make and so delicious. Total comfort food. We added sweet potato, tofu and a little turmeric. Not too spicy, just right and so healthy for our veggie / gfree / low carb diet.

    Thanks for sharing this wonderful recipe! We plan to serve it with homemade naan bread next time. Yum!

    PS – I’ve been perusing your site and just wanted to say – it’s awesome! So many quick recipes using ingredients we usually already have in our pantry or fridge – needing to add only 1-2 extra ingredients we don’t normally have on hand. Yay! Thanks again…

    • Dana Shultz says

      Thanks Dawn! So kind. Glad to hear you enjoyed this recipe and are enjoying the others as well! xoxo

  29. Joyce says

    This was honestly the most tasteless curry I ever had. These pictures look awesome but the flavout can’t compete.

  30. says

    Oh yum! Tonight I made the coconut curry in a snap. Lots of wonderful flavors. I used 2x the curry and probably 1 tsp of chili powder. I like more heat than sweet.

    Thanks! It’s a staple.

  31. Erin says

    I made this last night but with frozen peas/carrots/broccoli, but it was so refreshing an tasty! Instead of coconut quinoa, I substituted soba noodles (I’m new to asian pasta and trying to experiment), but next time I’ll do the quinoa definitely.

  32. Connie says

    Delicious (as always!) my husband and I would like some recommendations on “spicing” up this curry with more of that Indian flavor. Thank you!

  33. Kaylee says

    I cooked this for dinner last night, adding cinnamon to the sauce. Sooooo good!

    I have been thinking for a long time about making the switch to a vego diet but could never find enough nice recipes to allow for variety in my diet. Most vegetarian/vegan recipes I’ve seen look boring or flavourless. Your recipes, OMG, I’ve bookmarked about 90% of them to try! Thank you :D

  34. Sarah says

    I made this the other night and it smelled so fantastic with the garlic, onions and ginger, so I was really thinking that it would be super tasty. It had no flavor. How can this be? I used the light coconut milk and I think it just totally watered it down. Has anyone tried it with full fat coconut milk? It looked beautiful, tho.

    • Dana Shultz says

      Add more seasonings next time! I keep spices pretty conservative on the blog since the majority of people don’t like overly flavorful things. But just up the curry powder and salt next time!

  35. Joanne L. says

    My friend served me this yesterday, loved it so much will be making it again myself tomorrow, and I never worry about final results / re: some of the comments , (tasteless curry) !!!, if you are truly a cook, you always taste it at the end and re spice!!! Great Curry Dana!

  36. Laura Brito says

    I used Coconut Milk like soy milk, rice milk or almond milk. I didn’t have the coconut cream stuff. Anyway, mine turned out ok, but pretty spicy, a little bit to spicy. I like curries alot, but I did not love this one. I am not sure I will even keep the left overs. The Quinoa with the Coconut Milk actually curdled the milk!? Which I thought was weird. It tastes fine though. I guess I didn’t have enough coconut in it, due to my not having cans in my pantry at the moment.

  37. Stephanie says

    Wow! I made this for dinner tonight! I thought it was going to be complex when I looked at the pics and the recipe list, but it was SUPER simple! I added cauliflower also. SO good. The aroma throughout the house is reason enought to make it, but wow the flavor. Creamy with a sweet & spicy tang! This one is a keeper!! TY!

  38. Cheryl says

    So good and easy. I didn’t believe it would be a 30-minute meal, but it was! Including the chopping! Great flavors and keeps well for leftovers, too.

    This is good enough to order from a takeout place, but now easily made at home by me!!

  39. says

    I gave my toddler yellow curry at a restaurant recently & he thought it was so delicious he just about lost his mind. So, I found your site searching for a simple curry to make for him tonight. He loves quinoa as well, so I’m hoping this is a big hit!

  40. Nina says

    Loved this! Great flavors and veggies. We made no subs to it at all…which is unheard of for us:) Thanks!!

      • Nina says

        We are addicted to this! Made it again and added more veg to what is already in recipe just to experiment – cauliflower, zucchini, and regular green peas. We used 1 1/2 cups broth to 2 cups coconut milk and thought this ratio was just right for us. Thanks again!

  41. Mariya says

    This turned out awesome. I had a coconut curry at Thai restaurants several times and always wanted to know how to make it. I thought it would be so complex (and I’m sure there are more complicated versions of this). But for someone who is not a big cook (e.g. me) this is a perfect recipe. Thank you so much for sharing your knowledge!

  42. Anu says

    Gorgeous! I love cooking and don’t mind the complicated recipes, but this one is just perfect for a weeknight, it made my day. I used cauliflower, snow peas, capsicum, tomato as the main veg and stuck with onion, garlic, ginger for the spice base with chana masala and chili powder (that’s what I had at home) as the spices. Perfect! And thank you so much for the coconut quinoa idea, that was divine, an absolute keeper.

  43. Anita says

    Thank you for this delicious recipe. I loved the way you explained everything, it was so easy to follow and your photos were what got me hooked.
    I made this the other night and my extra three unexpected visitors loved it.
    I added some diced potatoes and red capsicum. It is such a beautiful curry that you can make as hot as you desire
    Definitely a keeper on our menu

  44. Angela says

    I’m pretty sure I’ve made this before and it turned out awesome. This time it seemed really thin. I ended up adding some full fat coconut milk (have never used before – it was great!! Like whipped cream) I think I’ve omitted the veg broth in the past. So that is what I will do next time. I also used different curry this time – never again will I go with the cheap stuff. I ended up adding a lot more. I also added a little sugar. I know I’ve made this before – it is really good but next time no veggie broth and I will use full fat coconut milk and maybe half a can of lite:-) for a thicker consistency.

    Now – the quinoa – holy cats I almost didn’t do it because I usually use rice. I don’t know if I can ever have quinoa again without coconut milk lol it was so good. I didn’t have agave so I did add a little sugar to this too.

    I steamed broccoli separately and roasted asparagus in the oven.

    You know what made it all come together? The LEMON. I layered quinoa, veggies and poured a little curry on top. Then I squeezed lemon over that. Yup that did it. Made up for my cheap curry!

  45. Nina says

    We discussed whether we should try out a different curry recipe from a different site because it is June and we are still only making your curry. Nope…didn’t happen – ha! We just knew this would be amazing…it never fails us! We haven’t tried the lite coconut milk yet because we have some full fat we need to use up first. Of course, will let you know;) Thanks for this awesome recipe!

  46. Nina says

    Have to tell you a story about how good your curry is! We went to a vegan restaurant while visiting family. It was a great place and really nice food. My daughter got their curry and she kept talking about it wasn’t as good as yours. As soon as we got back from our trip, we made your curry right away! This time we made a lemongrass and curry leaf broth with carrots/onion/celery. Fantastic…thanks again!

  47. Jen says

    This was easy and lovely. I used broccoli, carrots, peanuts, potatoes, pea pods and pineapple. Thank you!

  48. Sarah Long says

    I never leave reviews for recipes but this one was just so good I felt like I had to leave a comment to tell everyone they NEED to try it! It’s so quick and easy and oh so delicious :) I will definitely be making it again and look forward to the fun of trying out lots of different vegetable combinations!

  49. Silvana says

    Hi from Turkey!
    I love your website and today I had this delicious curry for dinner. Thanks to you I got my hubby into eating healthier.

  50. Alisha says

    Eating it now! It’s very delicious with a few adjustments.
    1. Make your own curry powder by grinding the spices in a coffee grinder, spice grinder or mortar and pestle. The flavor will pop if you also lightly toast the spices in a small saucepan before using in the recipe.
    2. Add a tsp or two of fish sauce.
    3. Add a tsp or two of natural or turbinado sugar. I removed the vegetables once they were tender-crisp, and let the sauce continue to simmer and thicken a bit.
    Once I added these things the flavor was much richer and more authentic. This is the type of meal you could pay good money for at a classy Thai restaurant!

  51. Pauline says

    I cooked this recipe yesterday . I was sceptic at first but when I saw the final results I was so happy that I went on and on about it. I cannot believe how delicious it came out and how simple it was. I used sweet potato, cauliflower, frozen peas and courgette instead and put 400 ml of coconut milk with the sauce instead of 2 cans. I also put 2 tbsps of curry instead of 1 and added a pinch of cumin and cinnamon. It came out really creamy, tasty and filling. This is the second time that I used your recipes (the day before yesterday I made the sweet potato and black bean burgers and were awesome). I will definitely use your recipes again and am looking forward to try another new recipe of yours. Thanks .

  52. Danny Peck says

    Five minute prep time!? Holy smokes you think I’m some sort of wizard? Haha — Lovely recipe. Took me about an hour or more to do it. But i’m a noob :)

    • Dana Shultz says

      Ah! Glad you enjoyed it. It’s hard to communicate, but some of the prep time happens while it’s cooking! With the recipe function I use, it doesn’t allow the overlap ;D

  53. Kaciny Emile says

    Just made this tonight. SO delicious. Added a bit of cumin for something different :)
    Thanks for the recipe :)

  54. Audrey says

    I just followed this recipe to the letter (well–I omitted the 1/4 cup diced tomatoes) and it smells and tastes delicious—–but am I missing something? Because there are virtually no veggies in my pot; it’s all broth! Maybe the recipe formatting has changed recently and the ingredients list is supposed to call for 1 1/2 cups broccoli, 1 1/2 cups carrots, and 1 1/3 cup snow peas? All I see is 1/2 cup, 1/2 cup and 1/3rd cup respectively and it ends up being a scant handful that’s barely enough to serve one person, let alone be four servings.

    By the time I realized that more veggies were needed, I felt like it was too late to add them. I’m still enthusiastic about the recipe and will try to make it again but as it stands, I’m disappointed because I’m a very slow and cautious cook and this took me a lot longer than 30 minutes with very little food to show for it. I guess once I’ve had my mouthful of veggies that the coconut curry broth will still be nice with the coconut quinoa.

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