This coconut curry is one of the easiest curry recipes I make. You need just over 20 minutes to put it together and you can tweak it to your taste with the veggies you have on hand (although this version with onions, potatoes and tomatoes can't be beat).
The curry freezes especially well. I make a big batch and freeze the extras for later use. A vegan, soy-free, gluten-free and nut-free recipe.
This creamy, silky, savory Coconut Curry is one of my favorite Indian style dishes. I call it "Indian style" because it's not based on any traditional Indian recipe. It's just a curry with Indian flavors that I came up with as a tasty partner for my carrot rice recipe.
Why you will love this recipe
Savory and creamy curry
This coconut curry is savory but not spicy, which makes it perfect for anyone who can't tolerate heat. The sauce has layers of flavor from cumin, onions, tomatoes, ginger, a dash of cayenne. Coconut milk ties all of these together into a creamy mélange.
Pantry-friendly
You need just 10 ingredients, including three basic spices. If you also have potatoes and onions on hand, you are all set.
Easy recipe
The recipe needs a small amount of prep work and most of it is chopping the vegetables. It is very beginner-friendly and comes together quickly.
Love curries? You might enjoy browsing through my 25 favorite vegan curry recipes.
5-star review
This is a great recipe. This curry freezes especially well and, yes, goes great with your Carrot Rice recipe, which also freezes well. We make big batches and freeze the extras for later use.
-Alicia
Ingredient notes
- Coconut oil: Coconut oil also acts as a flavor agent in this curry. Use unrefined coconut oil.
- Cumin seeds: The earthiness of cumin is magnificent with coconut.
- Onions: Onions thicken the coconut curry sauce base.
- Cayenne (or any red pepper powder) and turmeric. These are the only spices you will need in addition to cumin seeds. They add subtle heat and color.
- Coconut milk: Use canned, full-fat coconut milk for the creamiest texture. Light coconut milk simply won't work as well.
Optional ingredients
- Curry powder. This is nice if you want some added complexity in the curry. Use one teaspoon of curry powder, taste, and add another teaspoon if you want a stronger flavor.
- Lemon juice or lime juice: This adds a fresh tang that plays nicely with the coconut milk. Add a tablespoon of fresh lemon juice or lime juice after turning off the stove.
- Veggies: You can add quick-cooking veggies like sweet potatoes, snow peas, frozen green peas, cauliflower and broccoli to the coconut curry. Cut all veggies into bite-sized pieces and cook them until tender before adding them to the curry with or instead of the potatoes.
Recipe card
Coconut Curry Recipe
Equipment you'll need
- Saucepan
Ingredients
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion (thinly sliced)
- 3 medium tomatoes (finely chopped)
- ½ to 1 teaspoon cayenne
- ½ teaspoon turmeric
- 2 medium potatoes (boiled and diced)
- 14 oz coconut milk (canned or freshly made are both fine)
- Salt to taste
- 2 tablespoon cilantro (or scallions, for garnish)
Serve with
Instructions
- Heat the oil. Add cumin seeds and as they start to darken, add the onions and a pinch of salt. Saute for a couple of minutes until the onions start to soften.
- Add the tomatoes, cayenne and turmeric and continue to saute for a few more minutes until the onions are soft and pulpy.
- Add the potatoes along with half the coconut milk, stir, and bring the curry to a boil. Let the curry cook another minute for the flavors to meld, then turn the heat to low and add the remaining coconut milk. Check for salt. If the curry is too thick for your liking, you can add some water or vegetable stock to thin it out. Turn off the heat as soon as the curry has warmed through but before it returns to a boil.
- Garnish, if you like, with cilantro. I love this curry with the carrot rice and a garnish of scallions.
Nutrition Information
My top tips
- Prep as you go. The only thing in this vegan coconut curry that needs some time to cook is the potatoes. Before you do anything else, put the potatoes to boil. You can even do this ahead of time, or do it in a microwave, which should take no more than 10 minutes if you're boiling whole potatoes, or five minutes if you dice them first.
- You can use canned tomatoes in this recipe, although fresh tomatoes would give you the best flavor and texture. If using canned, use diced canned tomatoes, although these won't break down as smoothly as fresh tomatoes would.
- Turn off the heat before the curry comes to a boil after you add the last batch of coconut milk. In recipes with acidic ingredients, like tomatoes, coconut milk can separate. I like adding some coconut milk early on so the veggies absorb the flavor and I stir in the other half at the end to make the curry creamy.
More coconut recipes to try
- Vegetable curry with chickpeas and coconut milk
- Coconut chutney
- Coconut rice
- Vegan coconut dal
- Vegan coconut flour pancakes
Serving suggestions
- Serve the coconut curry with any rice dish, including jeera rice (cumin rice) or turmeric pilaf. Or serve it with freshly steamed basmati rice.
- Pour the curry over rice noodles for an exotic meal.
- Serve the curry by itself, warm or chilled, as a coconut curry soup.
Storage instructions
- Refrigerate: Store the coconut curry in the fridge for up to three days.
- Freeze: Store leftovers in a freezer-safe container for up to three months. Keep in mind that the coconut milk will not be as creamy after it's frozen but the curry will still taste great.
- Reheat: Thaw the frozen curry and reheat in a saucepan or in the microwave.
Nina says
I've been making this coconut curry for at least four years now. It is so simple, so delicious and everyone in my family enjoys it. I always serve it with rice. Thanks for the recipe.
Kumodini brahma says
Thank you for sharing this with extra tips! Will be making this for dinner tonight 🙂
Vaishali says
So happy to hear!
Erin says
This is totally delicious! Thanks for another great recipe. I know I'll be making this one again and again.
Vaishali says
So great you tried it, Erin. Thanks for letting me know.
Suee33 says
Made this yesterday for a family lunch - my daughter, daughter-in-law and their daughters and my husband. It was a great lunch - only used a pinch of Cayenne - as 4 and 5 yr old might object.
This curry was so delicious - this is a keeper had all the flavors I enjoy in a curry. Boiled chopped potatoes and carrots together - loved the extra color and flavor the carrots add. Probably why you recommend carrot rice. I did not have my hands on that recipe - or I would have tried it, next time.
Vaishali says
So happy to hear that! And yes, it's really great with the carrot rice, so hope you try it sometime. 🙂
Alicia Massie-Legg says
This is a great recipe. This curry freezes especially well and, yes, goes great with your Carrot Rice recipe, which also freezes well. We make big batches and freeze the extras for later use.
My husband has been diagnosed with Alpha-gal syndrome and is now unable to eat any red meat or dairy product, so your recipes have been a lifesaver. We LOVE Indian food, but the restaurants usually use ghee in almost everything, so I've been able to make a wide variety of our favorite foods from your recipes. Thanks so much!
Vaishali says
Your comment made my day! So happy to hear you've found my recipes useful. Thank you!
Stephanie Goodchild says
This seems a small amount for 8, what is the weight of yr potatoes pls.
Vaishali says
You don't need a whole lot of curry because it's so creamy and rich (without being fattening). I didn't weigh the potatoes but if I had to guess I'd say around 400-500 grams.
Stephanie Goodchild says
Tjanks v much. Ibe enjoyed all pf your recipes ive tried so far
Jennifer Torrance says
Hello
I made your carrot rice dish .. I loved it. How long is it safe to keep in the fridge and does it freeze well?
Vaishali says
Most cooked food is safe to refrigerate for 3-4 days, and it'd be the same for both the coconut curry and the carrot rice. 🙂