coconut curry

One Pot Coconut Chickpea Curry

garam masala

cumin seeds

ginger

green cardamom pods

unsalted butter

yellow onion, (diced)

garlic cloves, (minced)

ginger ((from a 3-inch peeled piece))

tomatoes

chickpeas,

can well shaken coconut milk ((use light if counting WW Points))

head cauliflower, (chopped)

baby spinach ((5 cups, loosely packed))

lemon juice ((1 large lemon))

salt ((more

rice

In a small bowl, combine the garam masala, cumin and ground ginger. Use the flat of a chef&#x27;s knife to crack the cardamom pods and add those to the bowl too.

Heat the butter in a heavy skillet or Dutch oven over medium heat. Add the onion and cook for about 10 minutes, browning the onion and letting it develop dark color, although without burning it. Stir in the garlic and ginger and cook for 2 minutes.

Add the spices from the cup and stir them into the onion mixture. Add the tomatoes and the chickpeas and saute for about 2 minutes. Take the pan off the heat and stir in the shaken coconut milk. Return the pan to the heat and bring to a gentle boil. Turn down the heat, stir in the cauliflower and simmer for about 30 minutes, or until the chickpeas are tender and the sauce has reduced slightly.

Add the baby spinach in handfuls, stirring in each handful to help it wilt before adding the next. Stir in the lemon juice. Taste and season with salt.

Serve immediately over rice, or let cool and refrigerate. The curry will hold up well in the refrigerator in an airtight container for up to 5 days.

This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

Weeknight Vegetarian Coconut Curry

coconut oil

Tbsp chopped shallots

Tbsp ginger

Tbsp Thai red curry paste

coconut milk (414 mL each)

vegetable

soy sauce (30 mL,

Tbsp honey (30 mL, or sugar

Tbsp chili garlic sauce (30 mL)

rice noodles (4 oz) or rice (1 cup dry)

14-oz block firm tofu (400 g)

carrot (50 g)

red cabbage (50 g)

snap peas (50 g)

Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.

Starch: Prepare rice or rice noodles according to instructions on package.

Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.

Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.

Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.

<p>Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.</p>

Coconut Curry Salmon

1 1/2 lbs. salmon

tablespoon brown sugar

curry powder

teaspoon onion powder

teaspoon garlic powder

teaspoon kosher salt (more

olive oil

garlic

lemongrass paste

brown sugar

red curry paste

coconut milk

fish sauce or soy sauce

lime juice and zest

fresh spinach, chopped

cilantro, basil, mint, or other fresh herbs

Get the oven ready: 

Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.

Salmon

Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness &#8211; I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.

Coconut Curry Sauce

Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.

Serve

Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

I made this tonight for dinner and it was fantastic. Everyone loved it !

I enter into eating salmon with caution (its not always my favourite) but this recipe was beyond delicious!!!! Another winner!

Thanks so much I made it last night and was absolutely delicious 😋

I made this tonight and OMG it’s so good! I cut the recipe in half and since I didn’t have red curry paste for the sauce I used half red miso paste and half red curry powder in place of it. So easy to make and delicious too! ❤️

This might have been the most amazing salmon recipe I have ever tried! It was so flavorful and delicious and not that hard to make. My whole family LOVED it!!!

Delicious! Made this tonight for dinner with steamed broccoli. My hubby loved it even though he always says he doesn’t like curry.

Made this for dinner tonight and we all loved it!  So easy and full of flavor.  I haven't cooked salmon in a while and this is my new favorite.  Thanks so much for another awesome recipe!

https://www.youtube.com/watch?v=rY1G6I-85UE

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. 

Full recipe: https://pinchofyum.com/coconut-curry-salmon

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Curry powder: https://amzn.to/2SBSP3Y
Lemongrass paste: https://amzn.to/2EYe5cj
Red curry paste: https://amzn.to/364RUNj

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Recipe video above.&nbsp;Spiciness:&nbsp;Low, as long as your Curry Powder and Garam Masala are not spicy.This 30 minute recipe is all about the sauce. A mild coconut curry sauce with a beautiful depth of flavour that belies how quick and easy it is. Tastes like an Indian curry, but not quite as intense, nor spicy. It's utterly addictive. I really love lentils and pumpkin with this creamy sauce, but feel free to use whatever you want, including proteins - see notes.&nbsp;

Easy Coconut Curry Sauce

vegetable oil

garlic (, minced)

tsp fresh ginger (, finely grated)

onion (, finely chopped (brown or yellow))

400 grams/14 ounces can coconut milk ((full fat))

chicken broth

/ 125 ml tomato passata ((tomato puree) (Note 1))

400 g/14 oz can brown lentils (, drained)

pumpkin

spinach

cashews (, unsalted (roasted

salt + pepper

tbsp garam masala ((Note 3))

curry powder (mild

tsp cumin

coriander powder

tsp paprika (sweet, or hot for spice!)

turmeric

Coriander/cilantro leaves, whole or chopped

cashews ((optional))

Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.

Add Spices and stir for 1 minute - don't worry if it looks a bit dried out.

Add coconut milk, passata and broth. Stir until incorporated.

Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.

Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.

Stir through baby spinach until wilted, then cashew nuts.

Add salt and pepper last, adjusting to taste.

Serve over rice, sprinkled with coriander and extra cashews, if using.

This 5-ingredient coconut curry has broccoli and chickpeas and a creamy coconut curry sauce that comes together super fast.

5 Ingredient Coconut Curry

broccoli

cornstarch

optional: minced garlic or onion

Saute broccoli (and onion/garlic if you&#8217;re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.

Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.

Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Moped it up! Mopeding around seems like such a fun and easy way of getting around. I wish we mopeded more in the states ;)  Your curry looks deeeelish! Chickpeas and broccoli in my curry sound magnificent!

Yes to moped.  I ride one.  Our speed limit is 35k here and I find it convenient to ride. Wear a helmet when you ride and be alert and you will be fine.
Love curry recipe!

definitely needed salt or something added to it. Mine tasted pretty bland and I followed the recipe exactly (except I added more curry paste).

Thank you so much! Love this recipe! I have tweaked it a bit, just for fun, but it totally  has become a regular in our dinner rotation!

https://www.youtube.com/watch?v=qBK6wfVTcds

5-INGREDIENT COCONUT CURRY! 😋 made in just 15 minutes with broccoli, chickpeas, and a super creamy coconut curry sauce. Super fast, super yummy.

Full recipe: http://pinchofyum.com/5-ingredient-coconut-curry

PRODUCTS (Amazon affiliate links)
Coconut Milk: http://amzn.to/2oHZoQK
Chickpeas: http://amzn.to/2oGHhK5
Red Curry Paste: http://amzn.to/2p0LawM
Cornstarch: http://amzn.to/2q2pli5

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5-Ingredient Coconut Curry

This 30 minute squash coconut curry is fast, easy, and super healthy. With coconut milk, curry paste, peanut butter, cilantro, tomatoes, and squash.

30-Minute Squash Coconut Curry

curry powder and chili powder

turmeric and cayenne pepper

peeled, chopped squash (I used kabocha – butternut would be good, too)

red curry paste (I used Massaman curry paste)

peanut butter

honey

bulgur,

cilantro

Cook bulgur according to package directions. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.

Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).

Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.

I am all for the quick curries. I am sure curry turns out delicious when you can grind fenugreek leaves and cardamom pods to a paste together in your mortar and pestle... but seriously, buying a jar of curry paste is way more convenient. Love it!

Just made this curry tonight, and it is indeed, as everyone is saying, delicious. It is not, however, a "quick curry." The only way I imagine this could be made in 30 minutes is if you have your garlic, squash, and ginger prepared before starting, or if you had 3-4 people chipping in, or if you've made the dish so many times that you don't have to even think about the ingredients or steps, and even then, it took longer to cook the squash than the advertised 15-minutes. It took more like 25.

I have quite a bit of experience cooking, and going at a regular pace, it took me two hours to make it, even with my wife making the bulgar.

I would recommend this recipe if you want to make a delicious curry, but if you're having guests, leave yourself plenty of time.

This is the first time I made it and it only took 30 minutes - only  because the butternut squash I used took a little longer to cook. 

It was delicious and a crowd pleaser!

Ok, this was one of those dishes I just couldn't stop eating!  I'm in vegan heavan!  My stomach said enough, but my mouth said no way.  Delish!  I also added nutritional yeast flakes to get in some B12, you couldn't taste them, just wanted the vitamins!  Amazing recipe, one my new favorites!

This seriously looks delicious!  Thanks for posting it for us :)

You can never have too much squash or too much curry.I make my one versions of this frequently and always have a squash in pantry. I have never used peanut butter in squash curry so that's something to look forward to.

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

30-Minute Coconut Curry

Tbsp coconut or olive oil

onion

garlic ((minced // 4 cloves yield ~2 Tbsp

Tbsp fresh grated ginger*

broccoli florets ((diced // or sub green bell pepper))

carrots

tomato

snow peas ((loosely cut))

Tbsp curry powder

cayenne* ((optional // for heat))

light coconut milk ((sub full-fat for richer texture))

veggie broth (DIY

Sea salt and black pepper ((to taste))

light coconut milk

white quinoa ((rinsed

Tbsp agave nectar ((optional))

lemon juice

basil

Red pepper flake

If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.

In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.

Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.

Taste and adjust seasonings as needed. I added another pinch or two of salt.

Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

https://www.youtube.com/watch?v=1VzBpgmicJQ

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Full Recipe: https://minimalistbaker.com/30-minute-coconut-curry/

This recipe is inspired by both Thai and Indian flavors. The vegetables used are more common in Thai curries.
 
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30-Minute Coconut Curry | Minimalist Baker Recipes

This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!

Creamy Sweet Potato & Red Lentil Curry

white onion (, diced)

garlic ((about 3 cloves))

tomato paste

red curry paste ((I like this one))

potato

red lentils

(14.5 oz) can lite coconut milk (or full fat)

vegetable broth ((or water))

Salt & pepper

Cauliflower rice

Cilantro

Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.

Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.

Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.

Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.

Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!

https://content.jwplatform.com/videos/FbZdVTge.mp4

Sweet Potato & Red Lentil Curry

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

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Top 35 coconut curry recipes from across the web

The most viewed coconut curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Weeknight Vegetarian Coconut Curry

Coconut Curry Salmon

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