Coconut Curry Recipe
If you’re looking for a dish that’s comforting, vibrant, and downright delicious, coconut curry is sure to win you over! This recipe combines creamy coconut milk, warm spices, an array of colorful veggies, and tender chickpeas, creating a rich depth of flavor in every bite. Coconut curry is not only satisfying and nourishing, but it’s also incredibly easy to adapt to any taste or weeknight craving. This hearty, vegan dinner delivers maximum flavor with minimal fuss—just the way we like it!
Ingredients You’ll Need
Every ingredient in this coconut curry plays a starring role, working together to build irresistible layers of flavor, color, and heartiness. The beauty of this recipe is how each component—whether it’s creamy coconut milk or crunchy veggies—contributes to a harmonious and foolproof meal.
- Coconut oil: Adds a subtle, tropical aroma and gives the dish its signature silky texture.
- Onion: Provides a sweet caramelized base and depth to the curry.
- Garlic: Infuses the sauce with rich, savory notes that tie everything together.
- Fresh ginger: Brightens the curry, lending a touch of heat and zesty flavor that balances out the creaminess.
- Red curry paste: Delivers traditional Thai-inspired flavor, adding both color and gentle warmth.
- Ground turmeric: Gives a gorgeous golden hue and a subtle earthy taste.
- Ground cumin: Introduces a warm, nutty background note that deepens the curry’s complexity.
- Salt: Enhances all the flavors and brings them into beautiful harmony.
- Full-fat coconut milk: Is the luscious backbone of this coconut curry, giving it richness and body.
- Vegetable broth or water: Thins out the sauce to just the right consistency while boosting the flavor.
- Sweet potato: Offers a gentle sweetness and creamy bite that soaks up all those aromatic spices.
- Red bell pepper: Adds a fresh crunch and vibrant color to the dish.
- Zucchini: Brings green goodness and a mild, juicy texture that soaks up the curry sauce.
- Chickpeas: Make this curry hearty and satisfying, packing it with plant-based protein and fiber.
- Lime juice: Brightens everything up, adding a tangy, fresh finish that balances the richness.
- Fresh cilantro: A fragrant garnish that lifts the whole bowl with a burst of herby flavor.
- Cooked rice: The perfect fluffy base to soak up all that luxurious coconut curry sauce.
How to Make Coconut Curry
Step 1: Sauté the Aromatics
Start by warming the coconut oil in a large skillet or saucepan over medium heat. Toss in the diced onion and let it gently sizzle and soften for 3 to 4 minutes, stirring occasionally—this is where the magic begins, building a sweet and savory foundation for your coconut curry.
Step 2: Add Garlic and Ginger
Next, stir in the minced garlic and grated ginger. Cook for another 1 to 2 minutes, just until the kitchen is filled with their amazing aroma. This step adds bold, punchy flavors that make the curry pop!
Step 3: Build the Curry Base
Sprinkle in the red curry paste, turmeric, cumin, and salt. Stir everything together so the aromatics are evenly coated in the spices and paste. The color and fragrance will really start to come alive now—just keep stirring to avoid burning the spices.
Step 4: Pour in Liquid Ingredients
Pour in the full can of coconut milk and your vegetable broth or water. Stir thoroughly, scraping up any tasty bits from the bottom of the pan. You’ll see the creamy coconut curry sauce come together, lush and glossy, ready to hug every piece of veggie goodness.
Step 5: Simmer with Sweet Potato
Add the cubed sweet potato to the sauce and bring it all to a gentle simmer. Cover and let it cook for 10 minutes. The sweet potatoes will begin to soften and absorb all the savory, spiced coconut sauce.
Step 6: Add Remaining Vegetables and Chickpeas
Now, layer in the sliced red bell pepper, zucchini, and chickpeas. Let the coconut curry simmer for another 10 to 12 minutes, or until the vegetables are just tender and the sauce has thickened slightly. The goal is for everything to be perfectly cooked but still full of beautiful color and texture.
Step 7: Finish and Serve
Just before serving, squeeze in the lime juice for a bright pop of flavor. Give everything one last, gentle stir. Spoon your coconut curry over bowls of fluffy rice, and finish with a scatter of fresh cilantro. Get ready for happy faces at your table!
How to Serve Coconut Curry
Garnishes
Don’t skip the garnishes—the right sprinkle brings coconut curry to life! Fresh cilantro is a classic, but you could also add sliced green onions, chopped peanuts, or a wedge of lime on the side for an extra zing.
Side Dishes
This curry shines with steamed jasmine or basmati rice, but you could also serve it with warm naan, roti, or even a scoop of quinoa. Want to amp up the meal? Try a quick cucumber salad or lightly pickled vegetables for a palate-cleansing crunch between bites.
Creative Ways to Present
Coconut curry is as versatile in presentation as it is in flavor. Ladle it into deep bowls over rice, tuck it inside a warm pita for a portable lunch, or spoon it over baked potatoes for an unforgettable twist. Individual ramekins transform curry into a dinner party starter, and kids love it served with a side of crunchy poppadoms!
Make Ahead and Storage
Storing Leftovers
This coconut curry keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so don’t be surprised if tomorrow’s bowl tastes even better than today’s.
Freezing
Coconut curry freezes well for up to 3 months. Portion it into freezer-safe containers, leaving a little room at the top for expansion. For the best texture, avoid freezing garnishes and fresh herbs—add those fresh when you’re ready to eat.
Reheating
To reheat coconut curry, simply warm it on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much in the fridge, add a splash of water or broth until it reaches your desired consistency. You can microwave single servings as well—just cover to prevent splatters and stir halfway through reheating.
FAQs
Can I add different vegetables to this coconut curry?
Absolutely! This is a fantastic clean-out-the-fridge recipe. Use broccoli, cauliflower, spinach, snap peas, or carrots—whatever is fresh and calling your name. Just adjust simmering time to ensure all veggies are perfectly cooked.
Is this coconut curry spicy?
The heat level is mild to medium, thanks to the red curry paste. If you love more fire, toss in some chili flakes or a pinch of cayenne. For a milder version, choose a mild curry paste and skip any extra chili.
Can I use light coconut milk?
Yes, you can! Light coconut milk will make the curry a bit less rich and creamy, but it’s still delicious. Just keep in mind the finished sauce might be thinner and less luxurious.
What proteins can I substitute for chickpeas?
This coconut curry is super flexible! Swap chickpeas for cubed tofu, tempeh, lentils, or even cooked chicken or shrimp for a non-vegan option. The base sauce is a natural match for so many protein choices.
How can I make this curry ahead for a dinner party?
Prepare the coconut curry up to two days in advance, but hold off on adding fresh garnishes until just before serving. Gently reheat on the stove before your guests arrive, and you’ll have a stress-free, wow-worthy dinner ready to go!
Final Thoughts
This coconut curry is pure comfort in a bowl—colorful, creamy, and so satisfying. It’s the kind of dish that brings people together and makes everyday dinners feel special. Give it a try and let it become a new favorite in your kitchen!
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Coconut Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Coconut Curry recipe is a fragrant and flavorful dish that brings together a delicious blend of Thai-inspired spices, creamy coconut milk, and a variety of vibrant vegetables. Perfect for a cozy dinner any night of the week.
Ingredients
Main Curry:
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
Vegetables:
- 1 medium sweet potato (peeled and cubed)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 can (15 oz) chickpeas (drained and rinsed)
Additional:
- 1 tablespoon lime juice
- fresh cilantro for garnish
- cooked rice for serving
Instructions
- Prepare Aromatics: Heat coconut oil in a skillet, sauté onion, add garlic and ginger.
- Add Spices: Stir in red curry paste, turmeric, cumin, and salt.
- Cook Curry: Pour in coconut milk and broth, simmer with sweet potatoes. Add bell pepper, zucchini, and chickpeas.
- Finish and Serve: Stir in lime juice, serve over rice, garnish with cilantro.
Notes
- You can substitute chickpeas with tofu or chicken.
- For extra heat, sprinkle chili flakes.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
