30-Minute Coconut Curry

I made this and it was delicious. Thank you for the recipe.

Can I freeze this curry

This recipe was pretty boring, there was very little flavor. I would not make this again.

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

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

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

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

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

So tasty, thank you

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

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

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

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

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

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

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

Served with rice fettuccine noodles. Would make again!

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

Thank you!

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

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

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

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

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

Thanks for making this recipe available online!

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

Overall great recipe!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Taaaaaasty. Thankee.

Easy to follow and turned out really nice! Perfect for 2 people

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

Delicious!!! Thank you so much. X

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

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

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

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

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

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

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

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

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

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

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

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

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

Really, really good. Thanks so much for sharing this recipe !

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

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

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

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

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

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

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

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

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

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

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

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

I’ll definitely be making this again!

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

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

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

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