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.
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).
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.
*Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)
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.
It’s:
Warm
Comforting
Satisfying
Rich but healthy
Not too spicy
Perfectly sweet
& Loaded with veggies
Enjoy!
30-Minute Coconut Curry
Ingredients
CURRY
- 1 Tbsp coconut or olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1 Tbsp fresh grated ginger*
- 1/2 cup broccoli florets (diced // or sub green bell pepper)
- 1/2 cup diced carrots
- 1/4 cup diced tomato
- 1/3 cup snow peas (loosely cut)
- 1 Tbsp curry powder
- 1 pinch cayenne* (optional // for heat)
- 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
- 1 cup veggie broth (DIY or store-bought)
- Sea salt and black pepper (to taste)
COCONUT QUINOA
- 1 14-ounce can light coconut milk
- 1 cup white quinoa (rinsed in a fine mesh strainer*)
- 1 Tbsp agave nectar (optional)
FOR SERVING optional
- Fresh lemon juice
- Cilantro, mint, and/or basil
- Red pepper flake
Instructions
- 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 light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). 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.
- In the meantime, heat a large saucepan or pot to medium heat and add 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.
- 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.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
- Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Video
Notes
* You can sub 1 dried red chili, diced per 1 pinch cayenne.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
*Nutrition information is a rough estimate.
*This recipe is inspired by both Thai and Indian flavors. The vegetables used are more common in Thai curries. You can learn about the origin of curry powder and find a DIY recipe here.
Rachael says
This sauce was so good! I used only one can of coconut milk and added a tablespoon of corn starch because I wanted it to be more of a thicker sauce rather than the soupy curries. I also added the juice from half a lime. Turned out perfectly! For veggies I roasted a kabocha squash, an eggplant and a block of extra firm tofu to add to the curry. Sautéed an onion and red bell pepper with the ginger and garlic. This might be better than my favorite Thai joint!
Amazing! We’re so glad you enjoyed it, Rachael. Thank you for sharing! xo
Tracey Dalton says
I made this recipe. But followed my nose. I followed the outline. I added twice as much curry powder and I took many liberties but this is a very good recipe if you know how to make it your own.
Thanks so much for sharing, Tracey!
Lorelei Becktell says
This was WONDERFUL
And super easy
Thank you for the recipe!
We’re so glad you enjoyed it, Lorelei! Thank you for the lovely review! xo
Sc says
I love this curry. I always add cooked potato chunks, carrots, celery, and whatever greens I have on hand (kale, chard, cabbage). I love the hint of ginger in there. Delicious
Amazing! We’re so glad you enjoy it. Thank you for sharing! xo
Natalie says
Loved this recipe! So delicious and it was quick and easy! I didn’t have tomato or snow peas, so I added couple handfuls of chopped kale and 1 cup of chunks of purple sweet potatoes (microwaved for 1 min before adding to pot). Also added 1/2 can of chickpeas. Will definitely be making this again!
Lovely! Thanks so much for sharing, Natalie!
SG says
I made this for lunch today just as it was written and it was lovely. It was very comforting and delicious.
We’re so glad you enjoyed it! Thank you for the lovely review! xo
Amanda says
This is one of my fave recipes ever. I’ve prob made this more than any other recipe I’ve found online.
For me personally, I skip the 3rd can of coconut milk for the quinoa and just cook with water. It’s still a very coconut forward dish without adding to the quinoa but if you want extra creamy you can try with. Depending on how crunchy you like your snap peas in the curry, you may want to put them in sooner.
Obsessed with this!!
Woohoo! Thanks so much for the great review, Amanda. So glad you enjoy this curry!
Chloe says
For those saying this doesn’t taste like Indian curry… That’s because it’s not an Indian curry.
This is a fusion dish. It has more in common with Thai curry. Though there are some ingredients used that are not typical to Asian cuisines (for example, Cayenne pepper).
Coconut is used in South Indian food from the state of Kerala. However, what most people in the West are familiar with as “Indian food” comes from the northern region of Punjab (or sometimes neighboring countries like Pakistan or Bangladesh). Because many people from those areas immigrated to the UK, US, Canada, etc.
Louise Hudson says
Any recipe calling for curry powder can be improved by substituting garam masala, an Indian spice blend I find superior to curry powder. It is available online and in some super markets. I was introduced to garam masala by an Indian friend who would never use curry powder.
gastrogirl says
I’m not vegan, so I added one chicken breast (cubed) at step two with the aromatics and added potato and carrot when the chicken was halfway done. I let it boil a bit then added frozen peas and green bell pepper. I used full-fat coconut milk and chicken broth and found the flavor somewhat lacking. After adding two tbsp of fish sauce, this curry was bomb! The fish sauce added the umami that I felt was lacking in the original recipe. Thank you for a wonderful and easy recipe!
Lovely! Thank you for sharing your experience!
Lisa says
Soy sauce is a great kind of umami flavor booster! :)
Lisa says
Soy sauce is a great fish friendly umami flavor booster! :)
JC says
This has nothing to do with Indian food. Curry is a widely used word that means “mix of spices” and curries are common in more places than India, particularly parts of southeast Asian. This is a Thai curry. So maybe consider traveling to Thailand if this is the kind of curry you prefer. :)
Hi JC! We appreciate the feedback. This is an older recipe we haven’t touched in a while, but perhaps it’s time to go back and make some improvements to the language we used. The inspiration for the recipe was based on personal experiences with Indian cuisine, but it was written many years ago and we certainly lacked the awareness and cultural sensitivity that our brand stands for today. Thanks again for pointing it out to us!
Theresa says
It was amazing. Don’t change a thing :) I happened to have yellow curry paste on hand so used that instead of powder and added chicken from the instapot. I cannot thank you enough!! This was truly amazing, my husband agrees. He added more spices. I love the lemon and cilantro added as well. Can’t wait to try another recipe of yours soon.
We’re so glad you both enjoyed it, Theresa! Thank you for sharing! xo
Mel says
This is my go-to dinner if I’m short on time or feeling lazy! It’s so easy to make, requires simple ingredients and tastes absolutely delicious! Every time I’ve made it for friends, they always ask for the recipe! I usually add sliced mushrooms and canned chickpeas for extra protein and homemade pitta bread :) the quinoa is great but jasmine rice works perfectly too! I found that organic curry powder has a much richer and deeper taste than non-organic curry powder! Not sure why! Love it! Thanks Dana <3
Amazing! We’re so glad you and your friends enjoy it, Mel! Thank you for the lovely review! Interesting on the curry powder – maybe freshness of the spices?
H says
This was excellent !! The easiest Indian or Thai recipe I’ve ever made -making curries at home used to intimate me but I am so glad I found this . The only veggies I had on hand were onions and kale and it was perfect with just those.
Woohoo! We’re so glad you enjoyed it. Thank you for the lovely review! xo