30-Minute Coconut Curry

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

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!

How would we cook the coconut rice?

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!

What a beautiful curry! Thanks for sharing, Dana!

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!

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!

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

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

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!

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?

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.

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

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.

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!!

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).

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!

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.

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

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 :)

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 .

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!

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.

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!

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

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!

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!

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!

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

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.

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!

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

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!

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!!

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!

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.

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!

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.

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

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

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.

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.

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

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…

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.

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. :)

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!

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!

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!

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!

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.

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

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.

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)

:)

Excellent. Made a few modifications, including adding chicken and 86 quinoa. It was delicious! Thank you!

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.

I made this tonight with pink rice and it turned out incredible. Thanks for such a quick, easy recipe! :)

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.

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.

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!!!

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!

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.}
~Christine
Asheville, NC

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.

Hi,

Thank you so much for this amazing recipe. I’m actually eating it as I’m writing this. Just fantastic!!!

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!

Hi,
It might sound like a silly question but what size cans of cocnut milk do you use?

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

Made this tonight and it was delicious!

I made this! Outstanding, my family loved it.

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.

L-o-V-e is in the air !!! This made my day yesterday :)

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 !

Do you think you could freeze this? Looks delicious!

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

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!

Can you add tofu to this? Looks YUM!

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

this looks so gorgeous! i love all the loaded veggies1

This is a yummy recipe, however the garlic and ginger are missing from the instructions!

Was AMAZING.. and so simple!

I love everything about this recipe. Can’t wait to try it!

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!

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

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!

Lovely recipe
L x

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!

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

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!

I love a good curry. Thanks for the keeper recipe, especially the coconut quinoa idea.

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Looks delicious!

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!!

Love all of those colors! And all of those veggies — YUM. :)

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 :)

There is almost nothing better than coconut + curry. And it’s so pretty, too.

As far as I am concerned, nothing beats a good curry.

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

This looks incredible! So may wonderful flavors happening in this curry…

It is so colorful and flavorful! Looking at the pictures really makes me hungry :)

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.