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

4.82 from 32 votes
Print
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

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!

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