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Easy Coconut Curry


This curry is amazingly quick and easy to prepare.

coconut curry in a bowl

In fact, it’s so easy and affordable that it makes me wonder why we ever spent money on take-out Thai food. This dish can be ready faster than the delivery version, and because you’re making it at home, you get to control the flavor.

Make it as sweet or spicy as you like!

Easy Coconut Curry
serves 2-4

Adapted from this recipe

Ingredients:

For the sauce:

1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk*
1 tablespoon tamari, or soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt

To complete the dish:

1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup quinoa, rinsed
2 cups water

*When using canned coconut milk, I like to use this brand since it’s BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There’s no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Directions:

To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Taste and adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

making coconut curry

Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!

coconut curry in a bowl

4.85 from 39 votes
Easy Coconut Curry
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

An easy curry dish that's quicker to prepare than ordering take-out!

Course: Main Course
Servings: 2
Calories: 582 kcal
Author: Detoxinista.com
Ingredients
For the sauce:
  • 1 teaspoon coconut oil
  • 1/2 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1 1/2 to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk*
  • 1 tablespoon tamari , or soy sauce
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt
To complete the dish:
  • 1 sweet potato , chopped
  • 1 lb . assorted vegetables , chopped
  • 1 cup quinoa , rinsed
  • 2 cups water
Instructions
  1. To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
  2. In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
  3. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.
  4. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!
Recipe Notes

*When using canned coconut milk, I like to use this brand since it's BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There's no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Hope you enjoy this curry as much as we do!

Reader Feedback: What’s your favorite type of take-out food? Thai food had been ours up until recently, but now we hardly have the need for it!

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Comments

Christy

Delicious!! Thank you so much! I love your site!

Ann

has anyone tried this with cauliflower rice?

    Jacquie

    brilliant idea!

mike

I am going to cook chicken strips on my smoker and want to use a curry sauce as a glaze while smoking…. would this be a good recipe?????

Andrea

This recipe was delicious and very quick, even for a notorious slow poke like me. And it’s easy to customize depending on what I have on hand.

I made this with rice instead of quinoa, soy sauce instead of tamari, and Jamaican style curry powder since that is what I had on hand. I added broccoli, carrots and sugar snap peas. I think I will leave the snap peas out next time since that flavor didn’t go all that well with the coconut and curry flavors. I also flavored my rice with a little coconut oil and a dash of the curry powder before cooking it in the rice cooker.

If you want to add some protein like chicken, fish, or tofu, I think this recipe leaves plenty of room for that too.

Tiffany

I made this sauce and it was so simple yet so amazing. I decided to add some rosemary bc it goes so well with coconut. Thanks for posting. My belly is happy:)

Jill Sweeny

Just made this for the first time and it is AWESOME! This is the best new thing I’ve tried in a very long time!

Stephanie

So easy and so quick! Thank you so much. I made it for my Dad and I and there was none left 🙂 So nice to be able to throw in what every veggies are hanging around the fridge and get something delicious!!

robert

loved this. was exactly what i was looking for. thanks! i had some extra limes laying around so i squeezed them in and it was quite a nice addition.

Mary J

I have made this dish twice now and it has become one of my favorites. It is so good – I want to lick the plate when I’m done.

Brandi

Thanks for posting this recipe! I’ve linked to the method on my blog 🙂

Teresa

Sooo yummy!!!! And it came out great! The ingredients are perfect, delicious and it makes ur tummy feel better after eating it. It is my boyfriends fav dinner now! We enjoyed it and making it was really fun, now we know how to eat Quinoa too. lol. thank u for this super yummy recipe!!

Angela

This was awesome!!! So easy and yummy! Love that it’s clean eating. Can’t wait to make again. I skipped the onions due to a food sensitivity and used fish sauce instead of soy sauce since I’m avoiding soy. I don’t believe it changed the outcome of the original recipe much, if any. I did it the busy mom way and put everything together, brought it to a simmer, turned on the oven to 300 and once it hit 300, turned off the oven, put the covered pan in the oven and let it sit in there and slow cook for 2.5 hours. We had a birthday party to go to. When we got home it was perfectly cooked and ready to eat. I used sweet potatoes and cauliflower for the first run and LOVED it. Posted this to Pinterest and sharing with my vegan co-workers. Thanks for the recipe.

Ali

I made this last week and it was delicious! It was my lunch to work I added crushed red peppers to make it spicy.

SnowOne

I was searching for a healthy and easy curry sauce. This is it!! Thank you! I used Almond Breeze Unsweetned Almond Coconut Milk to reduce the fat. The sauce was thinner than normal curry but it was still excellent. Next time I might throw a few raw cashews in and then toss the sauce in the Vitamix.

Lori

I made this and it was very bland very unflavorful I followed the recipe to a T too

    Kimi W

    Maybe your curry powder is stale.

Nicole

When I got home I was thinking i want a curry but with quinoa and I found this. Not only do I have everything needed but I have a sweet potato I need to use up! Yay pretty jacked to try this!

Kelly

This recipe is so good! I have made it several times and my family really likes it! Thank you and thank you for reposted it in your weekly menu post today so that I could make it again tonight. I tell so many people about your recipes.

Jill

Maybe one could use miso or liguid amino acids to make this even more healthy

jenna

Wow I’m so pumped on this recipe! I’m trying to branch out and get a little more experimental with my cooking.. I have never made curry before (honestly, I’ve only eaten it once or twice!) It was so soul warming and delicious. The only thing was that the sauce was quite thin.. I did not change how delicious the dish was, but in hindsight, I will simmer it for a bit longer. Thanks for sharing this, looking forward to leftovers for lunch 🙂

Emily

This was a good base recipe for what I did. It came out so delicious and was my first time making it. I added 1/2 tablespoon of ground ginger, 1/4 tbsp of cumin,and an extra 1/2 tsp of salt. I didn’t use sweet potatoe instead I used a can of Chick Peas (remove skin), a red bell pepper and carrots. And instead of quinoa I used white rice made with 2 garlic boullions. This will be my new go to recipe for coconut curry. Thank you so much.

Rebecca

Delish! I used white potatoes because I was out of sweet and added some crushed cashews and nutritional yeast for extra protein! Turned out great.

Angela

Used sweet and white potatoes and added some red pepper flakes. I also used rice. Love it and it was easy to make. Thanks for the recipe.

alicia

I followed the the recipe exactly, except i used Jasmine rice instead of quinoa and it was also VERY bland.

Olive

I love this recipe! I made it last night and my husband thought it was delicious too. It truly is easy, quick, and delicious. I can’t wait to make it more. Thank you!

Tal

It’s a tasty one. If you change the order around slightly by mixing the maple syrup, soy sauce and curry powder in to a paste and frying this with the onion and garlic, then adding the vegetables and the coconut milk, this slight shift really ramps up the flavour in this dish.

Jonathan Dorf

Great recipe that is easy to execute (and to modify as needed). I didn’t have coconut oil but just used vegetable oil instead. In addition to the sweet potato, I used eggplant and tofu (to give it a bit more protein). Also, instead of maple syrup I chopped a Medjool date. I’d used that successfully as a sugar substitute in Indian rice pudding, and it worked again here.

Meriby

This is a consistent feature of my weekend cooking: make it with coconut aminos and the soy-based tamari is gone (Whole30) and instead of maple syrup, add a chopped apple to the veggies. It’s plenty sweet!

Nikki P

Add a teaspoon of cumin and chickpeas! Awesome!

Iamse7en

Made this tonight and it was delicious. Put it over cauliflower rice and had broccoli and bell peppers. I did as Tal suggested by sautéing the onions with the curry paste, but can’t say whether it made a difference.

It has already broken into our rotation and can’t wait for it again!

Natalia

I tried it tonight and YUM!!!! I added broccoli, cauliflower, peas/carrots (frozen then thawed) and at the very end, a small can of chickpeas. It did take a while to cook down and I was worried the milk would curdle but it didn’t. So tasty! Definitely making this again – thank you for the recipe!

Ariane

Can the curry sauce be frozen?

Andrea

This is my first attempt cooking a curry dish. So easy to make! This turned out great—followed the recipe exactly. Family loves it! Thank you!!

LucY

I just made this with cauliflower and red pepper instead of brocci and sweeT potato! Sooo good. Sayce was amazing! Thank You

Janae McKague

I LOVE this recipe!!! It is so easy and yummy and inexpensive! Even my toddler and baby will eat this meal. It’s a real winner. I like to add chickpeas to this dish as well, it’s super filling.

Margarert

Love receipts.coconut curry turn out great. Is there anyway I can thicken up sauce

    Megan Gilmore

    You could add arrowroot starch, or blend it with some steamed sweet potatoes for a thicker sauce.

Nari Ho

By far my favorite curry dish. Do you happen to have any nutrition info on this?

LAURa marsHALL

Wonderful curry recipe. Led overs today. Yay! Thank you for sharing.

RIchmond Gwen

***** I have made this numerous times. It is a hit in my house and with my friends. *****

Shay

I just made this! I’ve been put in a strict diet which is very restrictive and was so excited when I came across this flavourful recipe! For my own dietary needs I left out the quinoa and the maple syrup, and swapped the soy sauce for coconut aminos. I added sweet potato and broccoli. Absolutely fantastic! I’m not an experienced cook, so I was so happy that it was easy to follow. Anyone would love this recipe!

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