I can’t say I’ve ever been to India (though Wes Anderson has me dying to go).
Nor can I even say I’ve eaten at that many authentic Indian restaurants.
But I have tried a curry or two in my day and I know what I like in one.
This recipe is a mix of everything I love about curry all rolled into one pan.
And what do I love most about curries? Veggies and coconut milk.
Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional).
The rest of the recipe is basically veggies of your choice and a special mix of spices.
I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish!
As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.
*Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)
The end result? A super simple, veggie-packed (vegan and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.
It’s:
Warm
Comforting
Satisfying
Rich but healthy
Not too spicy
Perfectly sweet
& Loaded with veggies
Enjoy!
30-Minute Coconut Curry
Ingredients
CURRY
- 1 Tbsp coconut or olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1 Tbsp fresh grated ginger*
- 1/2 cup broccoli florets (diced // or sub green bell pepper)
- 1/2 cup diced carrots
- 1/4 cup diced tomato
- 1/3 cup snow peas (loosely cut)
- 1 Tbsp curry powder
- 1 pinch cayenne* (optional // for heat)
- 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
- 1 cup veggie broth (DIY or store-bought)
- Sea salt and black pepper (to taste)
COCONUT QUINOA
- 1 14-ounce can light coconut milk
- 1 cup white quinoa (rinsed in a fine mesh strainer*)
- 1 Tbsp agave nectar (optional)
FOR SERVING optional
- Fresh lemon juice
- Cilantro, mint, and/or basil
- Red pepper flake
Instructions
- If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
- Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Video
Notes
* You can sub 1 dried red chili, diced per 1 pinch cayenne.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
*Nutrition information is a rough estimate.
*This recipe is inspired by both Thai and Indian flavors. The vegetables used are more common in Thai curries. You can learn about the origin of curry powder and find a DIY recipe here.
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!
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!!
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
2 cans in the curry and 1 can in the quinoa!
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!
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!
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.
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!
Kristin Baker says
Excellent! I added a serrano too. ;)
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?
Hi Katie! Yes you can freeze it, though I think it is definitely best fresh! :D
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.
Alexis says
The first time it It wouldnt let me select more than one star!!! But I give it 5!
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).
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.
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.
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!
Shannon says
The agave nectar is mentioned as optional, when would I add this to the quinoa?
Hi! Add it along with the coconut milk and water! Happy cooking!
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! ?
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
Hi! It can be! Although it’s best fresh :D
Anna says
Thanks :) x
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.
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 :(
Hi! Hmm it sounds like you may have overcooked your quinoa! Better luck next time though!
Appetips says
Really tasty! I had rice on hand and made coconut rice vs. quinoa, so I added some chickpeas for protein. Great flavor!
Julie says
Great flavors! Next time I’m going to try address my cabbage!
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.
Natalie Dunayevich says
Can you use a can of coconut cream in this recipe? Or does it have to be coconut milk
That will make it very rich, but yes it will work!
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!!!
kathrin says
just made this! it was so easy and tasted amazing! thanks for posting this!
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!
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. ✌?️
Vicky says
I just made this recipe and it was delicious! Thank you!
Niella says
So is it three cans or not? I made the curry with two cans and it turned out too watery.
two cans are for the curry, one is for the quinoa.
Niella says
So why did you tell one person that it’s one can for the curry and one can for the quinoa?
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!
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!
Alac says
Hi, can this be done in a crock pot?
Minh-Anh says
Can I use unsweetened coconut milk (SO delicious coconut milk)?
You can try it! I usually prefer canned.
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?
Both will work but canned is better!
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!
Flavia says
My first curry! Can’t believe it’s this easy, thank you for sharing this super yummy recipe!!!
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.
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.
Megan says
I’m making this tonight but adding shiitake mushrooms… should be good!
Jennifer says
Also, has anyone tried freezing this? I’ve read pros and cons of freezing coconut milk, but would like to try it.
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.
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?
Hi Jennifer! I would reduce the amount of veggie stock and/or coconut milk and play around with adding more vegetables if needed!
Joei says
I just made this dish with left over veg and is yummy. However it is very watery. Have I done something wrong?
Hi Joei! Feel free to cut back on the vegetable broth or coconut milk next time if you prefer it thicker!
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.
Amanda Butler says
So easy to make. Gorgeous too.
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!
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.
Thanks.
★★★★★
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! :)
Laura says
Would it be possible to make this in a crockpot? Also can I add veggies such as zucchini? Potato?
I haven’t tried that, but if you do let me know how it goes!
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
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.
HIGHLY RECOMMENDED
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.
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! ?
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!
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!
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!
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.
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.
Thanks Emily!!
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!!! :)
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!
Thank you! xoxo
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!
Yay! Thanks for sharing!
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!
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.
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.
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!
Katie says
Made this last night and it was so delicious! Improvised with what veggies I had and turned out super well. MMmmmM!!
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!
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!
sandrine says
I did the recipe with coucous instead of quinoa and it was amazing. I really love how easy it was.
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 :)
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!
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!
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.
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!
Autumn says
This is so delicious! Really simple, easy and amazingly tasty dish. Thank you!!
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!
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!!
Gabriela says
Hi! Can I add tofu to this??
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!
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?
Thanks!
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.
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!
Andréa says
Hi, it seems delicious. But I’M cutting industialized foods. Can you give me a recepie of a veggie stock?
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!
Kim says
Excellent. Easy. Endless vegetable variables!
Kara says
This is AMAAAZZZIIINNNGGG!!!
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.
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.
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?
I think that would work lovely, actually. Or chicken! Just saute beforehand, then add to the mixture.
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.
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!
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!
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.
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!
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.
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.
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!
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.
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!
Feel free to up any of the spices in this recipe if you’re looking for a particular pronounced flavor profile! We love this recipe for a basic, easy curry that we find delicious and comforting, but maybe you’re looking for something different? Have you tried our Kale Sweet Potato Curry or our Coconut Red Curry with Chickpeas?
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.
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.
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.
Denise says
Just made this recipe for our family of four – and it was DELICIOUS! We will definitely be making again!
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 ! :)