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 184 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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  1. 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

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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?

  10. 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.

  11. 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

  12. 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.

  13. 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!!

  14. 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).

  15. 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!

  16. 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!)

  17. Kaciny Emile says

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

  18. 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

  19. 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 .

  20. 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!

  21. 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.

  22. 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!

  23. Jen says

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

  24. 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!

  25. 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!

  26. 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!

  27. 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

  28. 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.

  29. 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!

  30. 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!

  31. 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!

  32. 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!!

  33. 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!

  34. 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.

  35. Joanne L. says

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

  36. Sarah says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  37. Kaylee says

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

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

  38. Connie says

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

  39. Erin says

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

  40. Amber says

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

    Thanks! It’s a staple.

  41. Joyce says

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

  42. Dawn says

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

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

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  43. Anissa says

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

  44. Hannah Blaisdell says

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

  45. Breanna says

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

  46. Lisa H. says

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

  47. Andrea Johnston says

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

  48. Huda says

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

  49. Rajiv says

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

  50. Kelly W. says

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

  51. May says

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

  52. Katie says

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

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

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


  53. Nicole Lawson says

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

  54. Michele says

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

  55. Sarah says

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

  56. jenny says

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

  57. Dervy says

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

  58. Christine says

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

  59. Matt says

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

  60. Angela says

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

  61. Tara says

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

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

  62. Beth Sowell says

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

  63. Lady S says

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

    • Mollie says

      I froze this and it was just as lovely defrosted. I purposely undercooked my veg whilst I was making it, froze it in plastic containers and then reheated over the stove. By the time it was all warmed through the veg had cooked perfectly. I did find it was a little bit thinner after defrosting so I added a tbsp of cornflour and it was as good as if I’d made it fresh.

  64. Leigh says

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

  65. Autumn says

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

  66. BekaG says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  67. Helen @ Scrummy Lane says

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

  68. Lily (A Rhubarb Rhapsody) says

    Coconut curries are the best curries! Warming and comforting. This looks lovely, I’ll have to add it to my upcoming meal plan.

  69. Molly @Doughvelopment says

    I’m dying to go to India! Not only the food, but the culture, so in love!
    This curry + coconut, HECK TO THE YES. Coconut quinoa sounds divine!

  70. Katrina @ Warm Vanilla Sugar says

    We make a lot of curry and have no idea if it’s authentic or not. We looooove it though, and I’m sure we’ll love this recipe too!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • mahasweta says

        I am from India and there is absolutely no single definition of curry…. it differs state to state entirely, from region to region within the states and from household to household… and on the other hand, commercial kitchen differs greatly from household kitchen… I hope you get a chance to visit India and just experience the Sheer variety :) ..

  71. Sammi @Sammi Sunshine says

    I love curry! I know you live in KC, have you been to Swagat Indian Cuisine in Zona Rosa? It’s worth a try!

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  72. Christina @ but i'm hungry says

    What a beautiful, fresh-looking curry! I love that curries are such a great comfort food, but also so fresh and healthy that they actually make you feel good after you eat them!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  73. Courtney says

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

  74. Phi @ The Sweetphi Blog says

    I love a good curry, and this one looks so fresh and beautiful! Good ol’ Wes has me really wanting to go to India too!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Kleaps says

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

  75. Eunice says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  76. Sophie says

    Seriously, I’m addicted to curry. I eat it at least once a week (or thrice). Yours look amazing! And that COCONUT QUINOAAAAAAAAA.

  77. Maryea {happy healthy mama} says

    Coconut+curry is one of my favorite flavor combinations. I love how this is really saucy. I would definitely love this with some brown rice.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Extra saucy is a must in this house! I like my rice or quinoa to be saturated. Glad you agree!

      • Demetra Conklin says

        I am wondering if this recipe calls for both (2) cans of coconut milk in the curry itself? Or is it one can for the quinoa and one for the curry itself. It seems like a lot of liquid, but it was tasty :)

          • Cyndi says

            I don’t know if this has been addressed in the rest of the comments but the instructions do say 2 cans of coconut milk in the curry and 1 can in the quinoa. So that’s a total of 3 cans.

          • Elvi says

            Hi Dana,

            You mention here 1 can of coconut milk in the curry and 1 in the quinoa but below you mention 2 for the curry and 1 in the quinoa..?

            Can you please clarify?

            Thank you!

        • Natalie says

          I used 2 cans of full fat coconut milk in the curry and 1 can of light coconut milk in the quinoa. It turned out amazing! I’d imagine I’d be wanting more sauce if I only used 1 can of coconut milk in the curry.

    • Zelenia Starbird says

      Coconut Curry shrimp are my favorite way to eat shrimp over JASMINE RICE !!!! Yummmmmmmy