When you need something comforting, colorful, and packed with flavor, Easy Coconut Curry is your answer. This curry brings together a silky coconut base, fragrant spices, and tender vegetables or chicken, creating a dish that’s hearty yet light on the palate. The creamy coconut milk gives it a rich texture, while the spices like turmeric, curry powder, and cumin fill your kitchen with an irresistible aroma. What makes this recipe special is how easily it comes together in one pan with simple ingredients. Perfect for busy weeknights or when you crave something cozy without too much effort.
2. Ingredients
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2 tablespoons coconut oil or vegetable oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons curry powder (mild or hot, as you prefer)
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1 teaspoon ground cumin
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1 teaspoon turmeric powder
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1 teaspoon chili flakes or ½ teaspoon cayenne pepper (optional for heat)
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1 can (400 ml) coconut milk
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1 cup vegetable or chicken broth
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1 large carrot, thinly sliced
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1 red bell pepper, sliced
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1 zucchini, chopped
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1 cup cooked chickpeas or 1 cup diced cooked chicken breast
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Salt and black pepper to taste
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Juice of half a lime (for brightness)
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Fresh cilantro leaves for garnish
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Steamed basmati rice or warm naan bread for serving
3. Instructions
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Prepare the base:
Place a large skillet or saucepan over medium heat and pour in the coconut oil. Once the oil is warm, add the chopped onions. Stir and cook for about 5 minutes, or until the onions become soft and golden. This step builds the base flavor of your curry, so let the onions cook slowly until fragrant. -
Add the aromatics:
Stir in the minced garlic and grated ginger. Cook for another 30 seconds to a minute. You’ll notice the aroma intensify as the garlic and ginger release their oils—this is where the magic begins. -
Bloom the spices:
Sprinkle in the curry powder, turmeric, cumin, and chili flakes. Stir constantly for about 30 seconds to let the spices toast lightly in the oil. This helps bring out their deep, warm flavor. Be careful not to let them burn. -
Pour in the liquids:
Slowly add the coconut milk and broth, stirring well to combine. The sauce should turn into a golden, creamy mixture that smells heavenly. Scrape the bottom of the pan with your spoon to loosen any bits of spice and onion stuck to it—those carry extra flavor. -
Add vegetables and protein:
Toss in your sliced carrot, bell pepper, zucchini, and chickpeas (or chicken, if you’re using it). Stir until all the ingredients are coated in the sauce. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 15 to 20 minutes. Stir occasionally as it cooks. The sauce will thicken slightly, and the vegetables will turn tender while soaking up the curry flavor. -
Season and balance:
Once the curry has thickened, season with salt and black pepper to taste. Squeeze in the lime juice and stir again. The lime adds a bright, fresh note that balances the richness of the coconut milk. -
Serve:
Spoon the curry over bowls of steamed basmati rice or serve it with warm naan. Sprinkle fresh cilantro leaves on top for color and freshness. Serve it hot and enjoy the cozy, aromatic flavors.
4. Cooking Time
Total: 35 minutes
Prep: 10 minutes
Cook: 25 minutes
5. Serving
Serves 4 people
6. Nutrition (per serving)
Calories: 320 kcal
Protein: 11 g
Fat: 21 g
Carbohydrates: 27 g
Fiber: 6 g
Sugar: 7 g
7. Tips
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Use full-fat coconut milk for a creamier texture. Light coconut milk can be used if you want to reduce calories, but the curry will be thinner.
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Add potatoes or sweet potatoes for a heartier dish. Cut them into small cubes so they cook evenly.
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Adjust the spice level by changing the amount of curry powder or chili flakes. You can also stir in a little coconut cream at the end to mellow the heat.
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Make it ahead: This curry tastes even better the next day as the flavors deepen overnight. Store it in the fridge for up to three days and reheat gently on the stove.
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Add protein variety: Try it with shrimp, tofu, or lentils for a different twist.
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Garnish smartly: A sprinkle of toasted coconut or a dollop of yogurt on top adds a nice finishing touch.
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Serve with sides: Steamed jasmine rice, brown rice, or garlic naan make excellent partners for soaking up that creamy sauce.
8. Final Thought
This Easy Coconut Curry is proof that simple ingredients can create a meal that feels like comfort in a bowl. It’s rich without being heavy, warm without overpowering spice, and flexible enough to adapt to whatever you have on hand. Whether you make it vegetarian or with chicken, this curry will bring you back to the table again and again.
