Easy Coconut Curry (in 20 Minutes!)

coconut curry served with chickpeas and spinach over white rice.

Easy Coconut Curry (in 20 Minutes!)

Course: Main Course

Cuisine: Thai

Keyword: coconut curry

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 238kcal

Author: Megan Gilmore

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.

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Ingredients

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