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 186 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée
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. 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

  2. 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!

  3. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. 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.

  5. 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.

  6. 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!

  7. 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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  8. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  9. 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.