Easy Coconut Curry

If you have a can of coconut milk in your pantry, you can whip up this coconut curry in no time. It tastes like you bought it from a restaurant, but I’ve kept it as simple as possible so it’s also doable on a busy weeknight.

If you have a family member who is vegetarian, and others who are omnivores, this is also the perfect flexitarian dinner idea. We usually make it as written, with chickpeas and veggies, and then the vegetarians can add some baked tofu for protein, and the ominvores can add baked chicken breasts. Then everyone is happy and full!

I’ve purposely kept this recipe on the mild side, so my kids will eat it. My 9-year-old loves this one so much, she asked me if she could eat it for breakfast, lunch, and dinner this week! (But she prefers it when I skip the chickpeas.)

Speaking of add-ins, you can pretty much add anything to this curry. If you don’t want to chop anything, start with a bag of frozen veggies. If you have a sweet potato to use up, cube it and let it simmer in the sauce until tender. I like to add chickpeas for extra fiber, but that’s optional, too.

⭐⭐⭐⭐⭐ Featured Review

“I made this for dinner last night. It was so easy and so so so tasty!!! My husband and I slurped it up. The leftovers tasted even better the next day (aka my lunch today).” – Michelle

Coconut Curry Recipe Ingredients

• Coconut Milk. Use a 14-ounce can of full-fat coconut milk for the creamiest results. If you use lite coconut milk instead, it should work, but the sauce will be lighter in consistency.
• Curry Powder. The spiciness of curry powder can vary by brand, so the one I use most often is by Simply Organic. I always start with 4 teaspoons of this, but you can add a little more if you like. I’d rather you start with less in case the powder you have at home is super-spicy!
• Aromatics. I always start with onion, garlic, and ginger in a curry recipe, just for extra flavor. When you use a microplane to mince the garlic and ginger directly into the pan, the prep work is extra fast (and you won’t have any large chunks of them in your sauce).
• Veggies. When I first posted this recipe, I always used cubed sweet potato in the sauce. Now, my kids don’t like that, so I’ve started making it with bell pepper and spinach, which shrinks down quite a bit.
• Chickpeas. These are optional, but gosh, do they make things easy. Just drain and rinse a can, then add them into the sauce for extra fiber in each bite. This is also the time to add your favorite protein, such as baked tofu or chicken.
• Tamari. A gluten-free soy sauce that adds umami to this dish. If you don’t need a gluten-free recipe, you can use regular soy sauce instead. If you skip this, you’ll need to use more salt!
• Maple Syrup. This is my favorite natural sweetener to add to sauces, since it instantly blends in. This also keeps the dish vegan-friendly as written, but feel free to use another sweetener to taste to balance out the flavor.

Flavor Variations: This is not the only curry recipe on my website. If you want one made with peanut butter and curry paste, try Panang Curry (which is one of the best recipes I’ve ever shared). If you want to make a curry with tomatoes, try my Coconut Chicken Curry, which is also irresistible in terms of flavor.

How to Make Coconut Curry

Step 1:

Heat a large, deep skillet over medium-high heat and add a drizzle of olive oil. Start cooking half of a yellow onion (about 1 cup chopped) and 1 red bell pepper until they start to soften, about 5 to 8 minutes.

Next, use a microplane to mince 2 cloves of garlic and roughly 1 inch of ginger into the pan. (The amount of ginger is up to you; I love it, but if you don’t, you can use less or skip it.) Add 4 teaspoons of curry powder and stir briefly, just until everything smells fragrant, about 1 minute.

Step 2:

Open a 14-ounce can of coconut milk and pour it into the pan. It’s okay if it looks separated at first! It will become creamy as it warms up. Then add a tablespoon each of tamari and maple syrup. Stir well and bring the sauce to a simmer.

Once the sauce is bubbling, add 3 cups of fresh spinach and a 15-ounce can of chickpeas that have been drained and rinsed. Season with a 1/2 teaspoon of salt, then cover the pan with a lid and let everything simmer for 5 minutes. The spinach should wilt quickly!

Step 3:

Remove the lid and stir well. Taste the sauce and add additional salt, if needed. (I usually add another 1/2 teaspoon but it will depend on the quantity and variety of veggies you use.) This is also a great time to squeeze some fresh lime juice over the top! It brighten the flavor just before serving.

You could also serve this with a lime wedge on the side so each person can add their own juice. It makes it taste elevated! Serve over cooked white rice, cauliflower rice, or perfectly fluffy quinoa to soak up the curry sauce.

Easy Coconut Curry (in 20 Minutes!)

4.91 from 71 votes

I couldn't even count how many times I've made this coconut curry recipe. I originally shared it over 10 years ago, but it never gets old because you can change the mix-ins each time. I use a bag of frozen veggies when I'm in a hurry, and I love adding a can of chickpeas for extra fiber. Be sure to read the notes for this one, because there are some fun ways to change up the sauce's flavor, too.

prep5 mins cook15 mins total20 mins

Servings:3

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 teaspoon olive oil
• ½ yellow onion , chopped
• 1 red bell pepper , chopped and seeds removed
• 2 cloves garlic , minced
• 1 inch freshly minced ginger
• 4 teaspoons curry powder (or more, to taste)
• 1 (14 oz.) can coconut milk
• 1 tablespoon tamari , or soy sauce
• 1 tablespoon pure maple syrup (or more, to taste)
• ½ teaspoon salt
• 3 cups fresh baby spinach
• 1 (15 oz) can chickpeas , drained and rinsed
• lime wedges & fresh cilantro , for serving

Instructions

• Heat the olive oil in a large pot over medium-high heat, and sauté the onion and bell pepper until they start to soften, about 8 minutes. Add the garlic, ginger, and curry powder and stir for one more minute.
Use a microplane to quickly mince the garlic and ginger directly into the pan. It will speed up the process and help avoid any large chunks in the sauce.
• Pour in the can of coconut milk, tamari, and maple syrup, then whisk well to combine. (Since curry powders can vary by brand, feel free to start with only 3 teaspoons and add more to your taste.)
• Add the spinach and chickpeas, then bring the sauce to a simmer. Cover the pan and allow the spinach to wilt for 5 minutes.
• Remove the lid and make sure the veggies are as tender as you'd like. Then taste the sauce and make any adjustments you see fit. You can add another ½ teaspoon of salt to boost the flavor, or an extra teaspoon of maple syrup for more sweetness.
• Serve the vegetables and curry sauce over cooked rice, quinoa, or cauliflower rice. I like to garnish with fresh cilantro and squeeze a lime wedge over the top right before I eat it. (These two extras make it taste amazing!) Leftover curry can be stored in the fridge for up to 4 days.

Notes

Nutrition information is for 1 of 3 servings. This information is automatically calculated using an online database, so it’s just an estimate, not a guarantee. 

Update Note: This recipe was updated in 2026 to provide a little more guidance on which veggies to use. I originally called for 1 sweet potato plus one pound of “assorted veggies” but lately I prefer adding spinach and chickpeas to a fast, filling dinner. You can use a 1-pound bag of frozen veggies when you’re in a hurry and want to avoid chopping, and if you prefer using the sweet potato, you’ll add them when you add the chickpeas in this recipe. They might require 5 more minutes of cooking to become tender, so just check on them with a fork as you go. 

Flavor Variations I’ve Tried: 

• Add a tablespoon of peanut butter. Whisk this into the coconut milk before it starts simmering. It adds an extra depth of flavor that I love. 
• Add more curry powder. If this sauce is too mild for you, add up to 2 teaspoons more of curry powder. You can always taste and adjust as you go! 
• Give it more of a Thai-inspired flavor. You can add 1 to 2 tablespoons of fresh lime juice to the sauce. If you want it a little sweeter after that, add another teaspoon of maple syrup, or to taste. 
• Use Curry Paste. If you have red or yellow curry paste on hand, you can use a tablespoon of that instead of the curry powder. (Or add a little more if it’s mild; I think Thai Kitchen brand is almost “too” mild. I prefer Mekhala brand.)

Nutrition

Calories: 238kcal | Carbohydrates: 34g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1194mg | Potassium: 718mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4377IU | Vitamin C: 62mg | Calcium: 275mg | Iron: 4mg

Author: Megan Gilmore

Course: Main Course

Cuisine: Thai

Keyword: coconut curry

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More Coconut Milk Recipes to Try

• Vanilla Coconut Milk Ice Cream
• Chocolate Coconut Milk Ice Cream
• Easy Coconut Whip
• Coconut Milk Panna Cotta

If you try this recipe, please leave a comment and star rating below to let me know how you like it.