30-Minute Coconut Curry

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Pan and bowls of 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.

Pan filled with a batch of our 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).

Pan filled with 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.

*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)

Bowls of Simple Coconut Curry with Veggies and Coconut Quinoa

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
& Loaded with veggies


Lemon halves and bowls of Easy Coconut Curry with Coconut Quinoa

30-Minute Coconut Curry

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.
Author Minimalist Baker
Bowl of Simple Coconut Curry made with carrots and snap peas
4.72 from 183 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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)


  • 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


  • 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.



* You can sub 1 tsp ground ginger per 1 Tbsp fresh.
* 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

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 434 Carbohydrates: 41 g Protein: 10.2 g Fat: 25.8 g Saturated Fat: 21 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 628 mg Fiber: 6.4 g Sugar: 7.2 g

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My Rating:

  1. 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!!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Amanda. So glad you enjoy this curry!

  2. 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.

  3. 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.

  4. 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!

  5. 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. :)

    • Support @ Minimalist Baker says

      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.

  6. 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

    • Support @ Minimalist Baker says

      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?

  7. 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.

    • Karen says

      Oh so yummy. I added my veggies and also what you had in the recipe. I threw some chopped spinach and celery and peas. I also added some butter for richness Yummmmm. I served mine with basmati rice. Thanks for the recipe. This is going in my recipe book. 😊

    • Support @ Minimalist Baker says

      Hi Elpi, we’re so sorry you didn’t enjoy this one. It should be quite flavorful! Did you make any modifications? What brand of curry powder did you use? We’d suggest our DIY curry powder (linked in recipe) for best flavor.

  8. Ashley says

    Great recipe! My only critique is that it needed to cook for much longer than written, but that may be because I used only 1 can of coconut cream (full fat) instead of 2 cans of coconut milk. To get it thick enough, I actually let it boil for about a half an hour, stirring constantly. I used zucchini and other leftover vegetables in my fridge. Turned out tender and delicious!

  9. Diane M says

    LOVE this recipe and have made it many, many times. I like to add
    cauliflower, freshly grated tumeric, and sometimes add a can of
    chickpeas. And I enjoy lots of your recipes, you’re always my
    go-to. Keep up the great cooking! Aloha, Diane

    • Support @ Minimalist Baker says

      Aw, thanks so much, Diane. We are so glad you enjoy it and love your additions too! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Bean S. says

    Never made curry before. Only had it occasionally in restaurants and thought it would be difficult and/or time consuming to make well at home. I was incorrect. This recipe was very easy and very good. I have been looking for ways to get more vegetables in my diet, sometimes pureeing them to hide in things, or begrudgingly adding to a dish for the nutrition. When I sat down to eat this curry for dinner, I lamented that I had not added more. I just used the vegetables I felt like at the time (onion, garlic, ginger from a jar, carrots, frozen broccoli), added chickpeas, used full fat canned coconut milk, and Madras curry powder (that had been in the back of the cupboard, neglected, for a while). Thank you so much for opening my eyes to how easy curry can be to make, and giving me a great vehicle for more vegetable consumption.

  11. Sarah Rosenberger says

    I just wanted you to know that my family is on our second year of “clean eating”
    And every time we LOVE a recipe for being simple and delicious it’s always MINimalist bAKeR!
    We think your the best.

  12. Ari says

    I made this on a whim because I hadn’t gone grocery shopping in a while and had a number of items (substitutes) in the pantry/freezer. It turned out fabulously! I used a light unsweetened coconut milk and still thought it tasted great! I also used frozen broccoli & mixed vegetables and added some additional turmeric, chili, cayenne, and ginger to taste. I liked the way the sliced (vs. diced) onions turned out, especially since it was my only fresh veggie in there! Next time I’m going to add tofu/chicken to it and see how it turns out. As a base I used cauliflower rice, but was also considering using ramen noodles – which could be a delicious way to enjoy it next time!

  13. Andrew Rettmann says

    Veggie stock or veggie broth?

    Ingredients list says broth, but somewhere in the directions the word “stock” appears.

    I used broth and it seems fine

  14. Claudia Valdivia says

    Hi there! I’m super excited to try this recipe out and I wanted to ask you that if I want to add potatoes, at what step would you suggest I add them in?

  15. Debs V. says

    ABSOLUTELY DELICIOUS! I am inlove with this recipe, I make this at least once a week. I also add potatoes (my favorite). Have fun wit this recipe, you will not regret it!

  16. Iris says

    Using the basic instructions of this recipe, it’s easy to customize and use what vegetables you may have on hand! My goal with this was to use a bunch of leftovers.
    I used eggplant, sweet potatoes and asparagus (strangely delicious) and they were perfect in this. I recommend adding them toward the end of simmer if they have been cooked and softened. I also subbed chicken broth and some leftover chicken breast was added.
    I’ve tried many curry recipes and this is one I’ll definitely bookmark. I may have added too much spice but that didn’t make this any less delightful!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Iris! Thanks so much for the lovely review and for sharing your modifications!

  17. Mariya says


    Thank you for sharing the recipe. I noticed that you refer to India throughout the article, and just wanted to double check: is this an Indian dish or a Thai dish? I have spent some time in India, but have never had coconut curry there. On the other hand, I have frequently eaten coconut curry in Thai restaurants here in the US.

    It may be that coconut curry is eaten in some parts of India, and I just have not been to those parts…

    Cultural curiosity (pertaining to food) : )


    • Support @ Minimalist Baker says

      Hi Mariya, we aren’t experts on the topic, but we’d say it has both Thai and Indian influence. The Indian influence comes from the curry powder. It isn’t a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine.

  18. Ashi says

    I’d like to try making this recipe with chicken. At what point would you suggest I add the chicken into the recipe? Or, should the chicken be cooked separately and then added at the end? Thanks!

    • Support @ Minimalist Baker says

      Hi Ashi, we’d suggest cutting it into 1 inch cubes and adding at the beginning of step 3. Let us know how it goes!

  19. Rae says

    This was delicious! I made a few adjustments- added potatoes and did not use snow peas (not at the store I went to). I also used just one can of coconut milk and just water instead of veg broth and increased all the veggies so it was pretty thick. I added lime juice – and I have to say- that is a must! I think next time I will use rice rather than quinoa- and maybe add tofu. But this is a great recipe to jump off from! Thank you!

  20. Mary-Therese says

    Absolutely Sensational. I will definitely be making this often. I used the curry recipe but added 1&1/2 tbl of Cardamom because I love it. I didn’t add Cayenne pepper to curry or curry powder. The flavor is incredibly delicious without any Cayenne heat. THANK YOU

  21. Kyra McDiarmid says

    I wanted to get yellow or green curry paste for this, but couldn’t find it. The best I could find was a jar of green thai curry sauce. How much of it should I use in the recipe?

    • Support @ Minimalist Baker says

      Hi Kyra, we aren’t sure what that is. If it has coconut milk in it, maybe reduce the coconut milk and double the green curry paste?

  22. Sean Hagan says

    Very simple to make and lots of flavour, my kind of recipe!

    I like intense flavours so I added more curry powder and more cayenne (about 50% more).

    The one thing I’d change (has nothing to do with the recipe) is to not soften the veggies as much. I still like a bit of texture and they were kind of mushy.

    Served with rice fettuccine noodles. Would make again!

  23. Erin K says

    Made this for dinner tonight and it turned out quite well. I used only one can of (lite) coconut milk and used veggie bouillon / broth for the rest. That much coconut milk makes it too sweet / rich for my liking. I used broccoli, carrots and red pepper and went very, very, easy on the cayenne ;)

    Thank you!

  24. Ivett Vics says

    I just made this, added some extra bok choy, and served it with cooked barely. 10 out of 10, it’s very creamy, flavourful, full of fresh veg. I really love it! Will definitely make it again!

  25. Chiara says

    I made this curry for the second time last night and it was really excellent. I love how easy the recipe is to follow and that so few ingredients are required. I didn’t have fresh ginger so I used ground ginger instead and it was still awesome. Thank you!

  26. Lindsay says

    I was disappointed with this recipe. My partner and I found it very bland. I doubled the seasonings and spices to help, but it still didn’t have a satisfying taste. I was looking for a recipe that didn’t call for curry paste since our local markets are out of it, but that just may be a key ingredient for a good coconut curry. I think the recipe calls for too much veggie broth and that might water down a lot of the taste.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lindsay! Thanks for the review. I agree that curry paste makes the best, most flavorful curry. This is a very simplified recipe for those times when you are without curry paste. But thanks for sharing your review!

    • Diana Rogero says

      I left out the water/broth and added salt to taste. The milder curry flavor really let the vegetable flavor shine through

  27. Teresa says

    I have just made this, currently lock down in UK so unable to get some things, so made curry powder as per your website, minus some ingredients and this was still so delicious! I served with soba noodles! Yum, thank you! Will be exploring your other recipes!

  28. Alisa says

    Really good! I’ve made this recipe a few times over the years and I never fail to enjoy whatever iteration I make, even with the very little knowledge base I have with cooking. I typically opt to add bell peppers (red, green) and eat the curry by itself, as opposed to with quinoa. It works great.

    Thanks for making this recipe available online!

  29. M says

    Wonderful recipe! Made a few modifications:
    – I used green peppers, mixed frozen veggies, some cubed tofu
    – added shreds of unsweetened coconut and extra cayenne
    – I didn’t have enough curry powder on hand, so I used red curry paste.
    – I used one can of full-fat coconut milk and then 1 cup of regular drinking coconut milk (because it’s what I had on hand) and ditched the extra broth because it was a little too liquidy. For the flavor, I added boullion paste as if the broth was in there!

    Overall great recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Becky says

    Yeah, this was delicious! I added more broccoli and peas to increase the volume because I knew people would want seconds. I didn’t make the quinoa. I was going to but then I decided to just do brown rice with it. So we just spooned this stupendous curry over brown rice and it was divine!

  31. Lauren says

    This was so good! I didn’t have any coconut milk though, only coconut cream. I added a couple scoops of that and it worked out just fine!

  32. Colleen Burns says

    I served this to some vegetarian friends. They all went back for seconds which speaks for itself. I loved it too! I my opinion you can double the vegetables in the recipe. After everyone left I added another set of veggies to the remaining curry and cooked it. It was another lucious meal!

  33. Casey says

    This is truly curry made simple! So delicious and this recipe is so simple and easy to follow while giving you room to adjust whatever veggies you please. So fast and yummy! I will definitely be adding this to my recipe list!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Casey. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Maya says

    Thank you so much for this recipe. I’ve just made this. I read a lot of comments before making this so followed a variety of advice from your other followers about this recipe. Like another reader I only had one can of coconut milk so just used that for the main dish and it was fine. I had wholegrain rice with it.

    I love spicy and so wanted lots of taste.
    So following the general recipe guidelines my changes were as follows:

    I used 1.5 cups stock and compensated for the extra liquid by simmering away for longer until the sauce became thicker.

    2tbs Coconut oil, 8 small garlic cloves, three tsp chopped ginger, two tsp tumeric powder, two tbs curry powder, two real green chillis (my mild curry powder already had chilli in it so check if yours does before adding more), half tsp cumin, I usually would add one and a half small onions but only had one, I had only frozen spinach, frozen peas, frozen vegan meatballs (would have used Quorn pieces if I had some), a can of butter beans and they simmered away nicely until butter beans and spinach was soft and absorbed those lovely juices, I didn’t have much tomato so added a quarter of a large tomato in. Also as recommended by other followers I added some sweetener (in my case Agave Syrup). It’s easy to add a bit too much as I nearly did so taste as you go.
    Towards the end (last 5 minutes) I added in 4 cubes of frozen coriander (I chop coriander and freeze it in ice cube tray with a little water – only use in cooked dishes as freezing makes it unsuitable for salads or anything fresh).

    Tastes yummy and spicy and strong!
    Thanks so much again for the recipe! Maya

  35. Sara Henderson says

    I loved this recipe! I did feel like I need to add “something “ when it was done, bu wasn’t sure what it was. I definitely think next time I’ll add red pepper flakes to it, I like more spice and the cayenne wasn’t adding enough. I used one can lite and one can full fat coconut milk, next time I’ll do both full fat, I like the richer flavor. It’s definitely great for non curry lovers to get a taste or curry without being overwhelmed, my son and husband both ate a small serving so that’s a win!

    • Support @ Minimalist Baker says

      We’re glad you enjoyed it, Sara! Did you add the garnishes? We find those can give it a nice touch at the end!

  36. Linda says

    Waiting for the rice to finish cooking but I just wanted to say this taste sooooo yummy and it was so fast to put together! Mahalo :)

  37. Max says

    Been making this at least once or twice a week for the last two months. No matter who I serve this to, it’s always a hit (including my 2 year old, despite the spice-factor). I’ve been doubling the amount of garlic, as well as the curry powder, and using about 1.5 onions. Sometimes I add two to three tablespoons of butter to enhance the richness and flavor. Even without my own tweaks, however, this recipe is fantastic.

  38. Robin says

    I added half a Serrano pepper in the beginning for more heat. Upped the ginger, doubled the curry powder and added turmeric. Also added a few fingerling potatoes with the veggies to make the servings go farther. Garnished w cilantro and lime. I will make this again. Easy and delicious.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Robin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Anna says

    I was looking for an easy curry to batch-make for work, and I think this turned out pretty good for that! I did make quite a few substitutions based on what I had on hand.

    I used a can of tomatoes and tomato paste instead of fresh, and 1 can of full fat coconut milk, plus 1.5 cups of veggie broth. I also put in a lot more fresh ginger, more than double the curry powder, cumin, and garam masala because I found the flavour was a little bland. For veggies, I used fresh bell pepper, and frozen onions, heirloom carrots, snow peas, mushrooms, green beans, broccoli, sweet potato, and water chestnuts. I also added canned bamboo shoots, and some chickpeas to stretch it out a little.

  40. Reid Harris says

    This is a wonderful recipe that I’ve enjoyed several times now. I like to use closer to 2 cups of broth (chicken broth will also work well)…

    If adding broccoli or bell pepper, I recommend adding during the 2nd half of the simmering process.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Reid. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Casey says

    I was excited to try making a curry for the first time, but this recipe fell flat. After spending 40 minutes chopping up all the veggies (I added more than the recipe called for: kale for color, red peppers, sweet potato diced, carrots, snow peas, broccoli), I then followed the recipe completely and even added a couple more “dashes” of cayenne in hopes it would feel authentic, but felt the end result flavor was underwhelming.

    For how much time it took, I won’t be making this recipe again. It needs more spice I think, and I say this being someone who always gets “mild” spice at restaurants. I also completely get why people have asked how to “sweeten” it in the comments bc the coconut flavor ended up coming out very bland.

    I’m going to try a different recipe now that I see how potentially easy it is to make a coconut curry, but will use a chili paste and other ingredients to amp it up because this recipe as it is written, just isn’t worth it. I would describe it as a bland, no spice, no dimension of flavor curry.

    • Support @ Minimalist Baker says

      Hi Casey, sorry to hear this didn’t turn out quite as you were expecting. A good, sharp chef’s knife can be very helpful for speeding up the cutting process. Did you add the cayenne for heat? If not, we would recommend that. Also, making sure your spices are fresh will help ensure it is flavorful. Better luck next time!

      • Sandra says

        Sounds delicious but do you have any information on the nutritional content or suggestions on how to keep it a little lighter. Seems like a lot of coconut milk per serving, could get pretty calorie rich and high in fat. Thanks!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Serve over steamed veggies instead of the coconut quinoa, or just plain quinoa or rice. And use light coconut milk (not full fat) to keep it lighter! Nutrition estimates are under the “notes” at the bottom of the recipe.

  42. Deborah Bancer says

    Was looking for a vegetarian meal that was quick and easy and I love curry . I made it even easier by getting already cut up cauliflower and chopped onions ! I made it with cauliflower, potatoes, peas and spinach . It was very good but I felt like it needed a little sweet with the savory I see people added honey or maple syrup I will try that next time ! Has anyone ever added cardamom? Will def make this again was thinking of making this and bringing to a party it was so good !!

  43. Jen says

    Omg- we made this and it was sooooo delicious! We added more veggies than noted- button mushrooms and a can of chick peas to the mix. We made two cups of quinoa and added a cup of water to the recommended can of coconut milk. Also added extra veggie broth for the extra veggies. Topped with cilantro and some chopped up chives. I love the minimalist baker recipes! They are the best! Next on the list, vegan parm! ☺️

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Val says

        Went a non-traditional (and not very healthy) route and made coconut pearled couscous! I cooked pearled couscous down with coconut milk and veggie broth rather than water, along with ginger, basil, and a little cumin added. It’s so good that I’m leaving this review before even moving on to the curry itself! Will be pared with more fresh and crunchy vegetables to balance the heavier grains out. Thanks for the inspiration, it’s delicious.

  44. Manda says

    Delicious. Like some other commenters, I subbed frozen peas because I didn’t have snow peas on hand. I also added some chopped peanuts at the end for some crunch. So good. Super easy to throw some tofu, shrimp or chicken in. Will certainly be making again.

  45. Dr. j says

    Hi! Is there ever enough vegan curry in this world? Thanks for this lovely recipe! I posted it on my blog because it’s literally therapeutic for most of us. These belong in doctors’ armamentarium along with more traditional steps IMHO! Thanks!!

  46. Melissalissa says

    Wow. The amount of spices that this recipe called for had never skeptical it would have flavor but dang, was I wrong! This is so incredibly creamy and delicious. Simple and quick. I will be using this recipe as a staple from now on. Easy to use any veggie you want. I added just a touch of honey. Yum!!! I had three servings. Thank you for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Melissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Tamar says

    This recipe was easy and delicious! I substituted red bell pepper for tomato, frozen peas for snow peas, and used one tsp powdered ginger instead of fresh. I added a half cup of diced summer squash and green beans. I think the frozen peas made it a little more watery, but the flavor was on point! I added a dash of cayenne pepper for moderate heat, garnished with fresh basil, and served it over regular quinoa. I anticipate this being one of those basic recipes that I can use with whatever veggies I have on hand, and will definitely be making it again! I recommend it!

    • Tamar says

      Edit to my review! I meant to write “butternut squash” instead of summer quash! Also, in reading the other reviews, I used one can of coconut milk instead of two for the curry….still delicious!

    • Support @ Minimalist Baker says

      Hi Tamar, thanks so much for the lovely review and for sharing your modifications! We are so glad you enjoyed it!

  48. Katie says

    This was super simple to make and my husband and I loved it!!! I added water chestnuts and bamboo shoots too. Yuuuummmmmm!!!

  49. Molly says

    Can you freeze this meal? I want to make a double batch and freeze half, but not sure how it would turn out?

  50. Molly says

    This has become a household favorite! Easy to make, delish and full of veggies. We usually add chicken as well!

  51. Becca says

    I’ve never ever left a comment on a recipe I’ve made before, but I absolutely had to let you know that this is one of the best meals I’ve ever made. Thank you so much for sharing! I didn’t buy enough coconut milk to mix it in with the quinoa, but put all I had in the curry and it turned out amazing. Seriously, thank you again!

  52. Gen L says

    This curry is delicious and has become a staple. I use any random vegetables I have on hand, and thai chili if I have one. Basil also had a nice freshness.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Gen!! So glad you liked it. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  53. Theresa says

    I put the curry on a bed of lentils, put more ginger than called for (about double) and stocked it with double the veggies for my newly vegan daughter; the meal was divine!

    • Support @ Minimalist Baker says

      Yum! Thanks for sharing, Theresa! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  54. Rimsha Tariq says

    Another good idea would be to to sear it before hand after seasoning it with olive oil, salt, pepper and curry powder – and setting it aside. Then adding it with the rest of the sauteed veggies.

  55. Jennifer Loveridge says

    The dish is delicious. I added more than double curry, plus cumin, garam masala, cinnamon, and turmeric. Plus I loaded up on the veggies. In addition I used red peppers, bok choy, bean sprouts, water chestnuts, baby corn, and snow peas. Definitely will make it again. Easy and quick other than cooking all the added veggies. I also finished it with cilantro, chopped peanuts, and Chile sauce.

  56. Steph says

    Do the calories include the quinoa also or are they just for the coconut curry?

    (I will cool this curry this weekend for next week’s meal plan!)

  57. Allison says

    Another simple, fast and delicious recipe. I loved the coconut + curry flavours, which I never use. I only use coconut with Thai-style curries, so this was really different.
    I used up the last of the veggies in the fridge (fresh delivery coming tomorrow!) – carrot, zucchini, green beans and snow pease. I also adjusted the recipe by adding more curry powder, half a tin of diced tomatoes, fresh curry leaves and only using one can of coconut milk (that’s all I had on hand!)

  58. Holly says

    Made this tonight and it was amazing! Instead of using quinoa I used Pad Thai rice noodles (the thin ones). I just added them to the curry. Kids loved it! My son says it’s his new favorite.

  59. Joan says

    We made this for a second time this afternoon and enjoyed it immensely. So easy and delicious. I like to add a ton of extra veggies to anything I make so I did that here too. Sauteed what I had on hand (cauliflower) with extra onion, red Thai chili, carrots, ginger and garlic then threw that on top of the original recipe mixture. I served it with rice noodles (again, what I had on hand). A real keeper! Thank you so much for sharing.

    • Support @ Minimalist Baker says

      Yes! Many other people added tofu as well! I’d probably recommend adding it along with the snow peas and tomatoes :)

  60. Kyle says

    Hello Dana!

    Please update the actual recipe to specify how many cans of coconut milk go into the curry and quinoa. There are mixed comments from you and the support saying two different things. I’d really like to make this recipe :)

    Thank you!

    • Support @ Minimalist Baker says

      Sorry for the confusion, Kyle! We’ve updated the replies and you’ll want to use 2 cans in the curry and 1 can in the quinoa! We hope you enjoy the recipe! :)

  61. Samantha says

    I’ve made this several times now and if one of the kids happens to be away when I do they complain!! They all love it!! So easy and so tasty. I add extra vegetables and have also include tofu and it works perfectly every time! Thanks for an awesome family fav meal :)

  62. Rebecca says

    Hello! I am making this recipe tonight and I want to add potatoes. How would you go about that? Would you add them with the vegetables in the beginning, add them when the curry sauce is put together and let them simmer, or boil them in water beforehand and then add to the curry?
    Thanks :)

  63. Karlyn says

    Don’t be scared to use salt! A few pinches wasn’t enough for me. The fresh Hernandez are a MUST!!! I preferred the basil.

  64. Clare says

    Thank you for such a easy but delicious recipe. Was an absolute hit! The flavour was spot on
    I used full fat coconut milk and added mushrooms as I had no snow peas. Also next time time I’ll add more veggies as we had a surplus of sauce.
    5 Star!!!

  65. Kim says

    Wonderful recipe. Thanks! I love this dish with homemade spicy rhubarb chutney. I learned this tasty addition from a “curry shack” at a folk festival in northern Alberta called the North Country Fair.

  66. Lydia says

    Thanks for the recipe; it turned out to be amazing. I altered it slightly, using different vegetables and added extra seasonings. I also used fresh coconut and coconut water. It was a hit; I will make it again.

  67. Brigitte says

    I wanted something easy and quick, I boiled 1 1/2 cup of water with 1 ts of curry powder I wanted to add chopped fresh ginger but I forgot added 1 cup whole wheat couscous set it aside , one good thing about couscous it doesn’t required cooking whole wheat couscous with curry powder no broth or coconut milk I didn’t want this to rich. I used red peppers green beans carrots and onions . I used the full fat coconut milk I cubed tofu tossed it with tapioca starch and more curry powder pinch of salt and baked it in the oven until crispy when my curry was done I added my tofu that really made it super good . I could have used more curry powder in my sauce . It was better the next day the sauce thicken . Good start up recipe that you can use with any veggies and even lentils.

  68. Cristine says

    I made this twice and the first time I thought it came out a little on the bland side. The second time I made it I doubled the curry powder and put 1/2 tsp of cayenne pepper to give it a little kick and it was a hit!

    • Support @ Minimalist Baker says

      Thanks for sharing, Cristine! We are glad you enjoyed it kicked up a notch :D

  69. Kim Sweeney says

    Stumbled upon this recipe about 6 months ago and we have it AT LEAST once a week now. .. I also buy an over roasted chicken which my husband and teenage boys add to their servings. I have never ever commented on a blog- but we enjoy this recipe so much, I felt I was obligated to! Thank you- love your website.

    • Support @ Minimalist Baker says

      Woot woot! We’re so glad to hear you and your family enjoy this recipe regularly, Kim!

  70. Rose says

    Delicious recipe, I made it last night and it turned out really well. I visited Myanmar recently and got an amazing recipe for vegan pumpkin curry which is popular in the northern region of the country. it is one of the best plant based curries I have ever had!

  71. Sally Ann says

    Just cooked this recipe for my housemates tonight- it all turned out really lovely. So happy to find this recipe. Thank you

  72. Julia says

    Doesn’t look like we ever got confirmation whether it’s one or two cans of milk in JUST the curry. You say it two different ways in your responses.


  73. Mary B. says

    Made this tonight. It was delicious. I used suggested veggies and added green pepper and a little extra curry powder. Served over brown (basmati) coconut rice with fresh cilantro, mint and red pepper flakes on top. Love, love loved it!

  74. Jasmin Hartel says

    Yuuum. This is so good! I change this recipe a little bit every time I make it to suit what I have on hand, and it always tastes amazing. I have omitted the ginger, and generally use frozen broccoli, but sometimes also add in some frozen cauliflower and green beans. I also fry up some tofu and add that in there. I haven’t tried the coconut quinoa, but that sounds delicious and is on my cooking to do list!

  75. Sam says

    I have made this probably over ten times now, and I can never get enough. Every time I make it, my housemates always comment on how the room smells so good! I only use one can and not as many vegetables because I only cook for myself, and even that is enough for leftovers. I also add a good amount of turmeric and some cumin to really make it more flavorful. It is seriously one of my favorite curries ever.

  76. Beth says

    I made it tonight, and it was delicious. I made the DIY vegetable broth yesterday in anticipation. But I felt like the amount of vegetables added was really small for the total amount of liquid. Next time I’ll probably add a lot more. Thanks!

  77. STEphanie says

    This was fantastic! I added tofu and turmeric, delish. On top of coconut rice made a perfect meal for the whole family. I will add, I had to boil it down a bit bc it was a little liquidey but next time I’ll just add EXTRA veggies to offset it (: thanks for the recipe. Will definitely make again!

  78. Rachel says

    I made this tonight with white rice, it was good! I would definitely add the broccoli towards the end next time, my broccoli was mushy :(

  79. Tyshieha S Keitt says

    I made this for lunch and it was soooo good. I changed some things for what I had on hand but it was delish!!!!!

  80. K. B. says

    AMAZING RECIPE!! I made this last night and it was a huge hit! I added in potatoes to it. The whole thing was delicious !!

  81. Michelle Quinn says

    I made this for my 3 year old daughter and I for supper tonight and it smells amazing. We both loved it and she even ate seconds of it as well. I did add extra broccoli and I didn’t add any onions or the sugar snap peas as we hate them a lot.

  82. alyse says

    Love love love this recipe. We make this multiple times in a month, and the leftovers are even better than the night it’s made! We usually just put it over basmati rice, but the coconut quinoa is a real treat to go with it when we’re motivated to make it. It’s a great recipe to get rid of veggies that are just about expired, like potatoes or green beans.

  83. Coco says

    I made this about three times now, and it’s seriously one the best curries I’ve had! haven’t tried it over coconut quinoa yet, just white rice, but hopefully will in the future as I can see myself making this for a while. Thank you for sharing this delicious recipe!!

  84. Katie says

    Can I make this in advance and reheat it? I’m hosting a dinner party and want to make as much stuff in advance as I can.

  85. Helen Kolousek says

    I have tried this recipe many times! It is so easy but so good…it is not a heavy curry so if you are looking for that this is not it but it is so light (yet delicious) and coconut dreamy. I serve it over brown rice that was cooked with half water and half coconut milk.

  86. Angelina Brown says

    Yummy! I changed some of the vegetables and made mine extra spicy. Great recipe, super fast and easy.

  87. LaVal says

    Oh my gosh. I made this and it is the best vegan curry recipe I have ever tried. And it is so simple! I had avocado thrown on the side and the coolness of it matched well with the spicy coconut milk sauce. Well done with this one! I am fighting the urge to get more but….portion control!

  88. Mel Pacheco says

    This was awesome! So easy and the flavor is perfect! I love the vegetable coconut curry at a restaurant near my house and have tried to replicate it several times without luck! I’m so excited & happy to have finally found a recipe that satisfies my craving because their serving is too small for me! I used cauliflower and had leftover green beans, mushrooms & asparagus that I put in, too. My belly is smiling :)

  89. Mary Lynn Higgins says

    I am happy for those who enjoyed this curry. I, on the other hand was very disappointed. Watery, tasteless, took to long to prepare, and incomplete and vague directions.

  90. Lieselot says

    I tried this yesterday, I’m not very experienced in making curries so I was super surprised that this really turned out super delicious!

    I threw in some rice while the broccoli and carrots where cooking so it was a simple one pot dish.

    I’ll definitely be making this again!

  91. Judy says

    Made this tonight with sweet potato, peas, hard tofu and cashews. Added tumeric and small amount of chillies and used tin of coconut cream instead of coconut milk. Lovely flavours and colour. Will definitely make again. Delicious.

  92. Annick Cottom says

    I absolutely loved this. In fact I’m loving your website so much I’ve bought your book. We’ve been vegetarian for years but due to my son turning vegan , I had to find help fast. Your website is so helpful and colourful. We’re practically vegan ourselves now. Thank you. Annick

  93. Holly says

    I used one can of light coconut milk and let it cool over brown rice/quinoa mix for a good consistency. Really impressed with the time and ease it took to make this :)

  94. Jessica says

    Just made a moc version, as i have today coconut milk, onion, coconut oil, frozen veggies, fresh snap peas from the garden, and fresh swiss chard & curry powder. i approve, … husband says he won’t try it though (he doesn’t like curry or coconut), also made white rice.

  95. Ellen says

    I tried making this yesterday and it was pretty darn good! although nothing can rival with my favorite thai green curry recipe:
    it takes a bit longer than this recipe but worth the wait!

  96. Ghida says

    I made this tonight and I’m typing this as I eat it. A M A Z I N G recipe, maybe my new favourite dish to be honest. Oh my god!!

  97. Heather says

    Can you please clarify how many can of coconut this calls for? It calls for three, but you mention only two are needed in a comment above

  98. eav says

    Thanks for a fantastic recipe…this one is a regular at our house, and everyone loves it! It is delish with shrimp added in too! I usually just use one can of regular coconut milk, and it turns out great. We love it with jasmine rice. Thanks again!

  99. Kelsey says

    SO GOOD! I added a little extra chili powder, plus a dash of cumin, garam masala and turmeric. Turned out rich, slightly spicy and delicious. This is definitely going in my regular recipe rotation!

  100. Rebecca says

    Made this a few days ago and really enjoying it – for the veggies I used a tomato, a frozen veg mix of broccoli and cauliflower, and some kale as that is what I had on hand, and added in some cooked mung beans I had laying around (after this finished cooking). I also used regular milk in place of coconut milk to lower the fat content to tailor it to my nutritional needs. Love that you don’t need a zillion spices to make a delicious curry – this took just a few minutes as I actually tossed everything into my slow cooker instead of cooking it on my stovetop. Thank you, thank you :D this will definitely become a regular go-to for me.

  101. Kim says

    Oh my God! This was the best Curry I’ve ever had! Wow! The only things I did different was I made coconut rice because we’d had one lot of quinoa recently. For the vegetables I used broccoli, carrot, mushrooms, green beans and a couple potatoes. I also added chickpeas. I’ll be making this again and again!

  102. Katie says

    This is my second time making this recipe in one week!! So delicious. Is it possible to freeze this guy? Or should it be stored in the fridge and eaten within the first few days?

  103. Rachel says

    I made this yesterday and loved it! I used a curry paste and added a few tablespoons to get a really good bite of the curry taste. I really liked the quinoa in place of rice.

  104. Alexis says

    This soup was amazing! I am trying to bring my whole family over the plant based diet and this soup I think was a game-changer. So delicious and something different and EASY! Awesome and I am DEFINITELY following you for more!!! I added in a few yellow potatoes and only used one can of full fat coconut milk and then the rest water (all I had).

  105. Carolyn says

    I just found this recipe tonight and made it. It looked terrific and smelled terrific. I used broccoli, snow peas, carrots, shitakes.
    It was not sweet at all. Am I the only fool who bought unsweetened coconut milk? The recipe didn’t specify so I thought I’d better get the unsweetened in the can.

  106. Tiffaney says

    I made this for dinner and it was delicious!!! This recipe is going in my binder of favorites! The only change to the sauce was that I added a small amount of honey at the end, IMO the sauce needed a tiny bit of sweetness. Also, since I suspected my littles wouldn’t like the curry sauce (and they didn’t)… I steamed the veggies separate so that the kids could have the veggies without the curry sauce. Just sharing that idea for others who may be in the same boat ;)

    • Maryana says

      Thanks for the tip. Picky toddlers here. Dana, I’ve always wanted to but feared making curry. Thanks so much for such an easy and delicious recipe. I omitted the onions as they cause me acid reflux but the flavor did not lack. I used water as I had no broth and cleaned my fridge by using up a Half a carrot, bunches of baby spinach, kale, brocollini, yellow peppers, cauliflower. Delicious. I can see why you’d want more sauce. It costs the dry rice so well. I used leftover brown rice. Adaptable enough for me to add chicken for my non vegan hubby and still know he’s getting a healthier meal. You’re always the first site I check out when I’m looking for recipes.

  107. Paula says

    I made this tonight and did spice it up more and it was delicious! 2T curry powder, heavy shake of cumin and Ceylon cinnamon, hardy shake pepper, 1T raw organic sugar, and 1tsp salt…added some left over cauliflower along with the broccoli, multicolored carrots, onions, garlic, 1 can light coconut milk and 1 can whole coconut milk. Yummmmmmyyyyy?

    The only part of the recipe that they me was the 5 minute prep time. For me it took more than 30 min to just cut up the vegetables! Assuming you may have used already prepared vegetables cause no way does doing all the slicing and dicing yourself take 5 minutes!!! Otherwise 5 ✨

    Enough left over for tomorrow night and maybe lunch on Tuesday, using 2 servings tonight!

  108. Michelle @ Modern Acupuncture says

    Just made this for the first time tonight and it was wonderful! I added cashews and chickpeas. Will definitely be making this again. Thank you for teaching me how to make coconut curry! ?

  109. Anna says

    Dipping my toe into a vegan lifestyle (currently veggie & coeliac!) made this last night and I thought I’d literally died. So so good.

    Any change the curry itself can be frozen? Anyone tried this? Just thinking I’d love to make a batch of this up for lunches!

    Thanks :) x

  110. Christine says

    The good: a reasonably kid-friendly (i.e., very mildly seasoned), quick curry that can be adapted to vegan/vegetarian/omnivore palates.
    The bad: way too watery, dicing made the veggies too small, broccoli was mushy.

    I made it a second time with only one can of coconut milk (full fat), two teaspoons of curry powder, and 1/8 tsp of cayenne. Also, chopped most of the veggies, with the exception of the carrots (sliced). Much more like the restaurant curries I’m used to. Adding the broccoli towards the end with the peas and tomatoes helped avoid overcooking it. We added some leftover chopped rotisserie chicken, and I’ll try it again with shrimp. I bet tofu would work well, too.

    As someone else mentioned, I wouldn’t bother with the coconut quinoa – there’s enough coconut flavor in the sauce to pair it with regular quinoa or rice.

  111. Layan says

    I just made this, and the curry is absolutely delicious! But my quinoa came out so sticky, which I wasn’t a big fan of. Is that how its been to be? You mentioned fluffy in your instructions, but mine is the farthest thing from fluffy :(

  112. Appetips says

    Really tasty! I had rice on hand and made coconut rice vs. quinoa, so I added some chickpeas for protein. Great flavor!

  113. Joey & Quynh Mollica says

    The Mrs. and I just made this tonight and WOW! Knocked our socks off. We omitted the chicken/veggie stock (too much liquid) and used S&B Oriental Curry (Best we’ve come across to date). This has now become our go-to recipe. Quick, easy, and healthy.

  114. Paula says

    I LOVE this recipe, so I made it for a house full of meat and potato eaters, and they couldn’t believe “healthy food could taste so good”. Needless to say, there wasn’t a drop left. I do believe we have converted a few people to the vegetable side. ;) Thank you for creating such a simple and tasty recipe. Keep them coming!!!

  115. Michael says

    I made this curry (with a few Paleo alterations) and your recipe is scrumptious. I added some slivered golden potatoes instead of the quinoa. Keep on sharing your fun flavors!

  116. Doreen says

    I made this last week and still think it every couple of days. Mmmmm. Curry. It was slurping sauce out of bowl to get every last drop vegan creamy deliciiousness. I put it over Israeli coucous. We loved it, thanks for naking something so yummy simple too. ✌?️

  117. Lindsey says

    Oh my goodness. This was amazing. I used pretty much the same vegetables as listed- except red pepper instead of tomato. The sweet and heat were well-balanced. I have plenty of leftovers for lunch tomorrow, but after reading the posts above, I might cook up some sweet potatoes to add to it for tomorrow!

  118. Bethany says

    Made this recipe exactly how it’s written, turned out great!!

    Second time I made this (may or may not have been in the same week ?) I used plain cooked brown rice, added more curry powder and garlic.

    I liked it best with the brown rice (not cooked in coconut oil.) The sweet quinoa was a little much for me. The plain rice made it see a little more thick.

    Great recipe!

  119. Elisabeth says

    I just recently switched to a vegan diet. I searched for vegan recipes that include broccoli as I got a bunch of organic broccoli on sale from a local market. I found your website. So glad I did! :0) I too am a curry lover. I’ve never made it though. Soooo gonna use this recipe and make some now. I also love me some coconut milk. I got some refrigerated organic coconut milk in a carton. Will that be okay for this recipe or is canned better?

  120. Andrea says

    I made this recipe 2 days ago for the 2nd time in 2 weeks. I made it last week for my boyfriend who devoured it ALL after 2 helpings! Next to a soup his mom makes, he said this was the best homemade soup he’s ever had. I tweaked the recipe by adding more cayenne, cumin, crushed red pepper, and white pepper. I left out tomatoes and added cauliflower, broccoli, carrots, bell pepper and mushrooms. When I made it this week, I left out the mushrooms and added a diced potato and finished with about 2 cups of kale the last 5 minutes. I think this batch was even better than last week’s. I used two cans of coconut milk and it was nice and thick and creamy, not broth or runny. I also let it simmer for quite a bit, letting the flavors really sink in. This is an excellent recipe to build up and make it as spicy or chunky with veggies as you like. Thank you for sharing, this will remain in my recipe rotation!

  121. Kate says

    Also just read some comments on people finding it soupy, if you do the broth first, you can let it reduce get the flavor of the stock without the watery-ness. Just keep it on a simmer for about 20 min, if it boils it will overflow the pot so be wary.

  122. Kate says

    This is my go to curry recipe! It’s perfect! The only thing I do differently is make the “broth” first without the vegetables, just because I was over cooking them.

    • Kate says

      I froze and actually took it to a festival with me and kept it frozen in a cooler for a week lol. I knew I couldn’t live without it though. It was still amazing when I heated it up, just expect that snow pea will probably come out of their shell.

  123. Jennifer says

    I love this for my vegetarian daughter, but it consistently turns out too soupy and looks nothing like the picture (veggies overwhelmed by coconut milk & veg stock). Any suggstions, anyone?

    • Support @ Minimalist Baker says

      Hi Jennifer! I would reduce the amount of veggie stock and/or coconut milk and play around with adding more vegetables if needed!

    • Support @ Minimalist Baker says

      Hi Joei! Feel free to cut back on the vegetable broth or coconut milk next time if you prefer it thicker!

  124. Bethany Lewis says

    This was insanely delicious and the curry tastes very similar to a coconut soup we get at one of our favorite Thai restaurants. I didn’t follow the recipe exactly because I didn’t have the same vegetables but it was good nonetheless. The flavor combination is amazing and it IS warm and comforting, perfectly sweet and has just enough heat to keep things interesting! Love, love, love.

  125. Melissa says

    Oh I love this dish, made it for my carnivore boyfriend and he loved it! So so good! Gonna attempt next time over cauliflower rice to try to attempt less carbs but I love the quinoa. Dana u make amazing food!

  126. Kevin says

    This is just the kind of curry I was looking for; heavy on coconut and curry flavors and on the mild side. I doubled the recipe but used 3 cans of coconut milk – two light, one not – and served it with jasmine rice. It was a hit with everyone.

  127. Marubi says

    This was delicious! Served it with homemade naan (had a bit of extra time on my hands so I could make that). I don’t see why some people are complaining it’s bland – this curry is full of flavour! Sure, it’s not very hot, but that’s a totally different thing than “bland”. I will be making it often! Thanks for the recipe! :)

  128. Veronica says

    Never made my own curry before but looked and found this recipe. Will coconut cream work the same as I don’t have coconut milk.
    Thanks Veronica

  129. Kimmy says

    This is the first of many recipes I’ve tried from this site. I am head over heels for this site….and this recipe is my number one faaave!! I don’t typically like coconut anything, but I’ve found a love for that velvety, curry sauce at an Indian restaurante once, and decided to try it myself at home. The flavor of this recipe not only matches, but surpasses that wonderful taste of Coconut Curry. I like playing around with different veggies and even making cauliflower rice to put it on.

  130. Brian says

    Excellent Dish. I will probably double the amount of veggies in this recipe next time as they don’t add very many calories and the “soupy” nature of this curry could hold up to more vegetables.

  131. Nina says

    My 18 yr old daughter had 7 girlfriends over to make a meal, mostly omnis. Daughter chose this one. Was a huge success! Yay for vegan and gluten-free! ?

  132. Iris says

    Wow, this recipe is incredible! I’ll take this one with me to the grave. We absolutely loved it! We are huge fans of minimalist baker, we cook your delicious recipes all the time!

  133. Jo says

    Dana! This was truly wonderful. I have been craving a simple curry for so long. Thank you for your easy, vegan meals. You make cooking a compete joy!

  134. S Marie says

    My boyfriend and I made this last night and it was AMAZING! We added more garlic, curry powder and a bunch more cayenne. The veggies we used were broccoli, carrots, onion and bell pepper. I see some people say it was bland, but I believe it’s supposed to be a very mild curry. I also think the point is to adjust it per your personal tastes, considering what flavour people like in a curry (mild, medium, hot, sweet, salty) is so different. But the base recipe here is so easy and simply perfect!

    I have never cooked quinoa in coconut milk before and thought it would be too sweet, but it wasn’t at all. It added a nice, very mild flavour to it, and tasted great.

    We will definitely be making this again- YUM!

  135. Erin says

    This is suuuuper mild. It was a good base for many additions to make it a stronger, more intense curry.I added three times the amount of curry and some extra cumin and I was happy with it. I doubled the amount of vegetables, too. Next time I’ll use a bit less coconut milk and I think I’ll omit the tomatoes.

  136. Emily says

    I’ve come back to this time and time again for every reason under the sun – lots of family to feed, cooking for my partner who is vegan, meal prep for the week, comfort food. Honestly one of my favourite recipes each and every time.

  137. Lollie says

    I’ve never made coconut curry before so I was looking for an easy recipe. I’m glad I found this one. This is so delicious!! You can basically add in whatever veggies you like. I used big chucks of zucchini and red bell pepper instead of tomatoes and broccoli. I also through in cubed tofu. I used one can of light coconut milk but the other can wasn’t. I also doubled the amount of curry because I like a stronger curry taste. This recipe is definitely a keeper!!! :)

  138. Swati says

    Hey Dana! I made this tonight for my boyfriend and me, and it was simply amaaaaaazzzzing! You are so good at creating recipes. Thank you so much!

  139. Michele says

    This recipe is a keeper and soooo delicious! I was looking for a delicious vegetarian entree that would also satisfy meat esters. I had a dinner party that included 3 vegetarians and 3 carnivores. I doubled this recipe. I did not add cayenne or chili flakes because 3 of the guests don’t like heat. Everyone raved over this dish and I was asked for the recipe!

  140. Gemma says

    This turned out soo good!! I didnt follow it exactly and I added chickpeas. I also had it with plain bulgar wheat as I hate quinoi. Thanks for such an easy and tasty recipe!

  141. Jeannie says

    Is this recipe printed correctly? 5 cups of liquid in the sauce and less than 2 cups of vegetables do not make a “veggie-packed” curry. Way too much liquid for the quinoa and not near enough seasoning to make it taste anything like curry. I’m not sure what I did wrong, but this is not a very good recipe.

  142. Anna says

    I loved this recipe! I enjoy my curry with a bigger flavor punch so I added more garlic and curry and then threw a couple tablespoons of soy sauce in it. It was delicious. Two cans of coconut milk made quite a bit for just me and my wife so next time I will use just one. Love your page though! I have yet to find a recipe I dislike.

  143. Fran says

    I thought this is a lovely template for a clean out the fridge meal! I added a minced fresh chili & a Tbl of turmeric snap peas, asparagus & cauliflower in order of cooking times & I agree w/another reviewer on adding the broccoli w/the peas-I laid a big handful of fresh baby spinach on top when it finished up & covered…and I plan on reheating w/cubed tofu added. A note about picky/negative reviews~I’ll never understand that need unless something is way off in baking recipes. Thank you for this!

  144. Katie says

    Made this last night and it was so delicious! Improvised with what veggies I had and turned out super well. MMmmmM!!

  145. Cynthia says

    This was a lovely recipe! One issue though – my prep time was much longer than 5 minutes and I’m a fast chopper :) Does your recipe assume everything is already minced, chopped, and prepped *before* starting the prep time? That being said, it was delicious!

  146. Jennifer says

    This was delicious. I used broccoli, red pepper and snow peas and added leftover crispy tofu at the end. I added additional ginger and curry to our taste. The whole family loved it!

  147. sandrine says

    I did the recipe with coucous instead of quinoa and it was amazing. I really love how easy it was.

  148. AL says

    This recipe is delicious!! It tastes just like the Green Curry at my favorite Thai restaurant! I didn’t have any vegetable broth so I substituted water and it was still very tasty. Also, just like others have suggested, I don’t recommend adding the broccoli in until the end because it cooks quickly. Will definitely be making this again :)

  149. Pam B. says

    This is absolutely amazing! I added mushrooms and used larger portions of the vegetables. I just kind of eye balled it and went with the mentality that you cant really mess it up. Others were asking: I used two 13.5 oz cans of coconut milk and served over a power grain blend. it was just the perfect consistency. My meat loving husband requested this again and added “it would be excellent with some chicken”, so next time I will either bake or saute a chicken breast to add for him. Very easy -I cannot tell you how beautiful this dish was with all the bright colors when it was cooking!

  150. Adena says

    Delicious!! Only used 1 can of coconut milk and subbed in the veggies we had in the house. Asparagus, cauliflower, carrots and spinach. Came out great!

  151. Tatiana says

    I’ve been following you for some time now and I make one of your recipes at least once a week – granola, chia pudding, etc. I most recently made the Crispy Peanut Tofu with Cauliflower Rice and today I made this one, and my husband went for seconds. I used full fat coconut milk for the curry and it was so smooth and velvety. Just perfect like everything else you make. Thanks for sharing all these wonderful recipes.

  152. Stephanie says

    Loved this recipe! I added more veggies because I thought the sauce to veggie ratio was off. Otherwise, followed the recipe exactly as shown although I served it with regular quinoa cooked in veggie broth. I used full fat coconut milk and was very pleased. Enough for about 4 servings!

  153. Katie says

    So yummy! For my veggies I used: potato, celery, frozen peas. I wish I had cayenne, or red pepper flakes, to give it a kick! Super delicious without the heat, though.
    You’re my favorite Food Blogger Dana!

  154. Ashley says

    This is incredible! You won’t miss having meat. At all. And I love how you can use whatever vegetables. Soooooooooo yummy. Thank you for posting this!!

  155. Christina Culianos says

    I just made this the other night and it was amazing! Everyone (even my non-vegan friends) were raving about it. I didn’t have any veggie stock on hand so I used about 1/2 cup of water & about a tablespoon of salt instead. I also added tofu for a little extra protein. It was delicious and so flavorful! This is going to be a regular! My roommate asked me for the recipe and is currently cooking it for a friend as we speak : )
    Mahalo (thank you) from Hawaii!

  156. margaret says

    This was very easy to make. Mine didn’t turn out that flavorful. Do you have any suggestions? Should I add more curry power?


    • Rachel says

      I love this as a starter for whatever veggies you have that need to be used. The first time I made it was a little bland, but adding more salt, cumin, lime juice and cilantro made it taste more intense, like what we get at a restaurant.

      Last night I used carrots, broccoli, and cauliflower. I can’t wait to try the veggies originally recommended.

  157. Allie says

    This was so simple and forgiving. Delicious too! I used what I had in the fridge…bell pepper, lots of broccoli, zucchini, sriracha (and chicken…shame on me!) Will make this over and over again. As a gluten free dairy free household, we can’t get enough of your recipes. Keep them coming!

    • Jennifer says

      You can find lots of good easy recipes on line to make your own vegetable broth- it’s especially easy if you use a slow cooker.

    • Loreen says

      I’m actually going to use my own veggie stock to make this tonight!
      All I do is save the veggie scraps I don’t use ( veggie ends I would usually throw away, greens on leeks and beets, kale stems, etc.) in a large freezer bag. I keep this in the freezer until it’s full.
      Then, I throw it all in a large pot, cover with water and bring to a boil.
      Let it simmer for an hour or so- take it off get heat and let cool.
      Drain it and throw away the veggies.
      You can then add seasonings you want to the stock and then store it in the freezer in smaller bags until you’re ready to use it. I do usually add some ginger root and dandelion leaves when simmering for some added benefits :)

      Hope this helps!

  158. Tasha says

    And…..I made a few modifications. I didn’t use tomato and I added mushrooms, celery, zucchini, and tofu. I think it’s the snow peas, broccoli, curry consistency, lemon, cilantro/basil/or mint topping that makes it more of a Thai dish than Indian dish. So yummy! Thanks for sharing this.

  159. Tasha says

    Delicious recipe. Very flavorful and tasty. To me, it taste more like a Thai dish than an Indian dish. I have had similar dishes at Thai restaurants, but not anything like this at an Indian restaurant. I loved the recipe and we will be making it again. Thank you.

  160. Chelsea says

    I am a vegan but my kids/hubby are omnivores, could I just throw shrimp into this after I’ve served myself to make this a family meal? Or would those flavors conflict?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would work lovely, actually. Or chicken! Just saute beforehand, then add to the mixture.

  161. Georgiana says

    I made it and it is delicious. Unfortunately I had only 1 can of coconut milk and the rest I substituted with water + shredded coconut, but it was still very delicioussss.

  162. Donna says

    Just made this today and it is SO GOOD! I added a lot more chili powder bc I like it spicy,but the flavors here are top notch. I could just sip a bowl of this broth. YUMMY!

  163. Crystal says

    This was really bland. I added extra ginger, curry, black pepper, cayenne, lots more salt; but what really saved this recipe was a drizzle of raw honey mixed in. (We used half lite and half regular coconut milk, and served it over spaghetti squash). My toddlers loved the souped-up recipe, and I love how many veggies they ate! Definitely a win!

  164. Annie says

    I tried this out two nights ago and absolutely loved it! I was cooking for my parents (who love meat) so there was a lot of pressure to make something delicious. Obviously, I turned to your recipes, Dana because I haven’t found a bad one yet!

    I did make a few changes. I put half the amount of curry powder and half the amount of ginger powder because they are extremely strong spices and I like more of a subtle taste. I also added about 2 tablespoons of coconut sugar because I like my curry more on the sweeter side. After I put the sugar in, DELICIOUS! My parents enjoyed it as well– I even got my dad’s approval which is amazing because he’s an avid meat eater.

    For next time, I probably will just make regular quinoa. I couldn’t really tasted the coconut milk in it and I found that you don’t need it because the curry is already amazing on it’s own! Thank you for another great recipe.

  165. Susan says

    This was superb. I sprinkled a little cinnamon on the finished product. Yummy. Plated it over jasmine rice. I was looking for a tasty vegetarian meal without tofu and found it!

  166. R Ragan says

    I doubled the ginger, doubled the curry powder, and all but licked my plate clean! My 11-year old daughter said it had too much sweet spice and not enough heat, so next time I will likely try 2 1/2 tbsp curry (or a different curry blend) and add more hot pepper. I can see us playing with lots of variations of this recipe! Frozen veggies work in a pinch.

  167. Natalie says

    This curry was so yummy! I added the juice of one lime, 1 tsp-ish of agave nectar, and toasted cashews to the curry and it turned out great! I love the amount of liquid in this recipe too, as I like my curry on the saucy side. The coconut quinoa is SO good. Toasting the quinoa before adding the liquid makes such a big difference too. And there are plenty of leftovers! I’m definitely excited to make this recipe again.

  168. Nicole says

    Made this today by swapping out a few ingredients for my favorites, as Dana suggested. It was delicious and easy — especially welcomed because it’s light on the spice for my spice-sensitive spouse! FWIW, I used small chunks of sweet potatoes, red bell peppers, cubed tofu, and broccoli.

    If I make this again, I’ll not use the broccoli, or I’ll insert it at the last possible moment. It got super mushy by the time the 15 minutes of cooking were over, and that was the only bummer about this dish. Great recipe, though!

  169. Jade says

    I don’t know what the rave for this recipe is about. It was mediochre at best, and I didn’t find that it had a huge curry flavor (and i put two times the amount if curry). I followed the directions to a T. and i’m just not getting that lucious flavor that I crave when i go to an indian restaurant. I just feel like it’s missing something, and I can’t figure out what it is.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This is a pretty straight forward curry, and if you’re looking for more intense flavors like salt, spice, tang, etc., feel free to increase the salt, curry powder, lime juice as needed!

      • Eleni says

        I noticed the same thing. While it is good, I found that it was a little bland and am not sure if perhaps I didn’t salt enough. I love curries, both Thai and Indian but can never seem to get a strong flavor profile. Mine had some spice and I could taste ginger, but other than that it was all coconut milk. Is that how the recipe is intended to come out or am I doing something wrong? Thanks!

    • Jacqui says

      Add cumin powder or saute whole seeds with the onion, ginger garlic in the beginning. That should make it taste more like Indian curry

    • Kate says

      You are blaming the recipe for not adapting it to personal taste? It was described to be “not too spicy,” and, “perfectly sweet.” So what exactly WERE your expectations? Also, the next time you want to slam someone else’s recipe as “mediocre, ” please learn how to spell it first.

      • Natasha says

        wow looks like someone has a little too much time on their hands. I didn’t slam the recipe, i was simply stating that it wasn’t what i expected and the minimalist baker replied to me MONTHS ago on how i could improve it…. so thanks for your input but no thanks.

    • Srishty says

      Hi jade, I came here looking for a coconut milk curry recipe, I love how this one sounds :) but as an Indian, I can tell you that the reason it doesn’t taste like the ones in Indian restaurants is because its not an indian curry, the ones you are used to in restaurants is made quite differently (although that’s easy to do too)! This one Is more Thai curry :)

    • Tray says

      Indian curry is very different from Thai curry. I love them both, but Thai curry paste and Indian curry powered are different and cannot be used interchangeably.

  170. Skye says

    I just made this and holy sh*t THIS IS SO SO GOOD. I made some substitutions/added random things because I needed to use them up so here they are just in case anyone wants to know! I used 1 can full fat coconut milk with 1 cup regular carton unsweetened coconut milk because I didn’t have another can, added probably 1-3 TBS of agave, added 4 basil leaves and 1 tsp ground basil, cooked chopped baby carrots and potato before adding them in last, added some frozen peas, cauliflower and broccoli mix, and 1 chopped bell pepper. This is the first time I’ve ever made curry and omg never buying curry cubes again !!! THANK YOUUU YOUR BLOG IS MY FAVORITE.

  171. Peter Campbell says

    I see at least one person has asked how big the cans of coconut milk you use, and one poster used one can only. We found two cans made a dilute soup: these were Whole Foods 13.5 oz.

    I note that more veggies can be added easily plus quinoa.

  172. amanda says

    Deliciouss!!! I have been trying to make a good curry for years and this recipe fulfilled all my expectation~~~also, I added some tofu to the curry and it was boomb ! :)

  173. Paula says

    Wow! Thank you sooooo much for this incredible recipe, Dana. I made it tonight, for thanksgiving dinner, for just me and my fiance and it was absolutely perfect. We live in the mountains and had a romantic evening to ourselves, and rather than go the traditional route, we opted for cozy comforts. I can’t wait to make this again. Please keep the recipes coming. xoPaula

  174. Stacy says

    This was delicious! I even added some mushrooms for fun. I cooked for a friend who is vegan and GF. She thought it was amazing as well. Thank you for this simple and fabulous recipe!

  175. Nina says

    We are at it again with this wonderful recipe. We made a curry that was almost the same as yours – no tomatoes and a little bit of tamari – and it just wasn’t as good as yours. This is just our hands down favorite curry. Really enjoy the basil and cilantro you recommended over top to serve. And the diced tomatoes give it some kind of magical flavor that other curries don’t have. We definitely up the veg quantity and type (red pepper, zucchini, reg. green peas in addition to listed veg) and only do one can of milk to 1 1/2 cups of broth with amt. of curry powder you suggest. We decided we like the full fat better because with the lite we just end up adding more to get the creaminess and it doesn’t taste as rich. We make this about once a week…at least! Thanks!

  176. Lillian says

    Excellent! I’ve been making a similar curry for years but decided to try a new one, and this is my new favorite. Spicy, so flavorful, and my boyfriend loved it too. I used some different veggies – 1/2 a kabocha squash (which added to the lovely color), carrots, and broccoli. I added 1/4 tsp of garam masala, 1/2 tsp turmeric, and red pepper flakes because I didn’t have cayenne. Then cilantro and lime for garnish. And I only used one can of coconut milk and it was perfect! Goes so wonderfully with quinoa. If I wanted more protein I would cook some lentils on the side. Can’t wait to explore more recipes on here!

  177. Tanya says

    I agree with the others that this curry, although delicious and very simple to make, is on the runny side! I see that one other person asked what size coconut milk cans you were using, but there was no reply. I only used one – not two – standard 400ml/13.5 fl oz can of full fat coconut milk and put more veggies in it than the recipe called for, and it was about right like that.
    As far as quinoa goes – that is an absolute hit! Helpful tip: I find it much much easier to cook quinoa by steaming it in a rice steamer. Absolutely perfect and fluffy every time with zero effort!

  178. Blue says

    loved this meal as a teenage vegan sometimes cooking can be tough and very time consuming but this was so easy and effortless.

  179. Karen says

    Made this tonight…as noted by an earlier comment, I too used only 1 can of coconut milk in the sauce. Very tasty!

  180. Sharon says

    Really good recipe. Simple and delicious :) I added a bit more veggies and used coconut cream (so i also added a bit more water) and it turned out great! Thanks!

  181. Jenn says

    This recipe looks so delicious! I’m planning on making it this weekend. I’m thinking about adding red lentils to the coconut milk/veggie mixture for a bit of added protein. Would you recommend adding more coconut milk or another liquid to accommodate for that?

  182. Veronica Varveri says

    Fantastic recipe! Delicious beyond delicious and even my two year old wolfed it down! Only caution is that 5 min prep time is a huge underestimate. You have to dice everything. Plan on at least 20 mins.

  183. Rebecca Narvaez says

    I’ve had some amazing curries in Thailand! This recipe right here came out just as good if not even better than some I’ve had in the past. I opt out for the vegetable stock since I forgot to buy it. I also couldn’t find snow peas so added edamame beans instead and I loved how it turned out.

    Sooo yummyyy! Thanks heaps for the recipe!!!! x

  184. Michelle says

    Just made this tonight! Sooo delicious. I added in red peppers, chicken, and the boyfriend doesn’t like quinoa so we just had it over white rice. I also wound up using chicken bullion instead of vegetable because it’s what I had on hand, and I added more curry powder than the recipe called for. Seriously I can’t emphasize how good this was, it’s absolutely going to become a regular in my recipe rotation! So easy and flavorful.

  185. Jessica says

    Delicious! I made it last night for my boyfriend and me – we loved it and couldn’t stop going back for more! We are having friends over for dinner tonight, and he requested that I make it again. I swear I could eat this for days!!

  186. Teresa says

    This dish was great! I modified it slightly but my husband and I enjoyed it so much. I’ve had this notion that curry involves a lot of ingredients (maybe from scratch?) so was always daunted in making it but this recipe was the bomb! We used half a can less of lite coconut milk, simmered the ingredients more aggressively and also added a lot of red chili flakes (the only topping we used).

  187. Ellen says

    I love all your recipes and decided to bite the bullet and make this my first ever curry. Pleasantly surprised and a more than a little relieved to say it was delicious. I served it over red quinoa, but next time I will include the coconut quinoa, baby steps! Thank you for sharing!

  188. 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.

    • Crystal says

      I agree. Mine was looking sparse, so I added a quarter head of cauliflower for that last 10-15 min simmer, and that really helped. (Served it over spaghetti squash instead of quinoa, too. Bonus!)

  189. Kaciny Emile says

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

  190. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  191. 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 .

  192. 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!

  193. 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.

  194. 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!

  195. Jen says

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

  196. 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!

  197. 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!

  198. 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!

  199. 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

  200. 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.

  201. 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!

  202. 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!

  203. Bethany 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!

  204. 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!!

  205. 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!

  206. 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.