If you’re craving a comforting, aromatic dish packed with vibrant flavors, this Coconut Curry is sure to satisfy. With its rich coconut milk base and an array of spices, vegetables, and optional protein, this dish is as versatile as it is delicious. Whether served over fluffy rice or paired with warm naan, it’s perfect for a cozy weeknight meal or a hearty vegetarian option. You can even customize the protein to suit your preferences, making it a flexible recipe for everyone.
Ingredients:
1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon ginger, minced
1 bell pepper, sliced
2 tablespoons red curry paste
1 medium zucchini, sliced
1 cup carrots, sliced
1/2 cup vegetable or chicken broth
1 can (14 oz) coconut milk (full-fat for extra creaminess)
1 tablespoon soy sauce or tamari (for gluten-free)
Salt and pepper to taste
1 teaspoon turmeric powder
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Optional Add-ins:
1 cup cubed tofu, chickpeas, or cooked chicken (for added protein)
Directions:
Sauté the Aromatics: Heat coconut oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Cook the Vegetables: Add the bell pepper, zucchini, and carrots to the pot. Sauté for 5-6 minutes, allowing the vegetables to soften and absorb the aromatic flavors.
Build the Curry Base: Stir in the red curry paste, making sure the vegetables are well coated. Pour in the coconut milk and broth, stirring until everything is combined. Add the soy sauce, turmeric powder, salt, and pepper. Bring the curry to a gentle simmer.
Simmer and Add Protein: Let the curry cook for 10-12 minutes, or until the vegetables are tender and the flavors have melded together. If you’re adding protein, now is the time. Add cubed tofu, chickpeas, or cooked chicken, and simmer for an additional 3-5 minutes until heated through.
Garnish and Serve: Serve the curry in bowls, garnished with fresh cilantro and lime wedges. This dish pairs beautifully with steamed rice or warm naan for dipping.
Serving Tips:
Rice: Serve this coconut curry over steamed white rice, brown rice, or even jasmine rice for a fragrant base that complements the creamy curry.
Naan: For an extra indulgent meal, pair the curry with warm naan bread. It’s perfect for scooping up the curry and adds a delicious touch to the dish.
Toppings: Garnish with fresh cilantro, lime wedges, and a sprinkle of chili flakes for a burst of freshness and a bit of heat.
Side Dishes: For a complete meal, serve the curry alongside a light salad or roasted vegetables. A simple cucumber salad with a tangy dressing would be a refreshing contrast to the rich curry.
Storage Tips:
Refrigeration: Store any leftover coconut curry in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits.
Freezing: This curry freezes well! Let it cool completely, then transfer to a freezer-safe container. It will last for up to 3 months in the freezer. When ready to serve, thaw overnight in the fridge and reheat on the stovetop, adding a bit of water or broth if needed to loosen the sauce.
Reheating: Reheat the curry on the stovetop over medium heat, stirring occasionally. If the sauce has thickened too much, add a little water, vegetable broth, or coconut milk to reach your desired consistency.
Protein: If you’ve added tofu, chickpeas, or chicken, it will hold up well in storage. However, if using a protein like chicken, it may become slightly drier after reheating. Adding a splash of broth or coconut milk can help restore moisture.
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FAQs:
Can I make this Coconut Curry spicier?
Yes, you can adjust the spice level of the coconut curry to suit your taste. To make it spicier, simply add more red curry paste, or stir in some chili flakes or fresh chopped chili peppers. You can also drizzle in a bit of hot sauce or sriracha for extra heat.
Can I make this Coconut Curry ahead of time?
Absolutely! This coconut curry can be made ahead and stored in the refrigerator for up to 3-4 days. In fact, the flavors often develop and improve after a day or two, making it even more delicious. Just reheat on the stovetop when you’re ready to serve.
Can I use a different type of milk instead of coconut milk?
While coconut milk gives this curry its signature creamy texture and flavor, you can substitute it with other plant-based milks like almond milk, oat milk, or soy milk. However, note that the flavor and texture may be slightly different. For a richer result, you could use heavy cream or a combination of dairy and broth.
Is this Coconut Curry gluten-free?
Yes, this coconut curry is naturally gluten-free! Just ensure you use tamari instead of soy sauce to keep it gluten-free, as regular soy sauce contains gluten. The rest of the ingredients, including coconut milk and vegetables, are all gluten-free.
Conclusion:
This Coconut Curry is a fantastic weeknight meal that’s sure to become a family favorite. Whether you choose to add tofu, chickpeas, or chicken, each bite is a flavorful experience that’s comforting and satisfying. The combination of turmeric, ginger, garlic, and coconut milk is both nourishing and indulgent, making it the perfect meal to enjoy any time of year.
📖 Recipe:
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Coconut Curry
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Coconut Curry is a rich, creamy, and aromatic dish bursting with vibrant flavors from fresh vegetables, coconut milk, and spices. Perfect for a comforting weeknight meal, it can be customized with tofu, chickpeas, or chicken for added protein. Serve over rice or with naan for a satisfying meal that’s easy to prepare and full of flavor.
Ingredients
1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon ginger, minced
1 bell pepper, sliced
1 medium zucchini, sliced
1 cup carrots, sliced
2 tablespoons red curry paste
1 can (14 oz) coconut milk (full-fat for extra creaminess)
1/2 cup vegetable or chicken broth
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon turmeric powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Optional Add-ins:
1 cup cubed tofu, chickpeas, or cooked chicken
Instructions
- In a large skillet or pot, heat coconut oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add bell pepper, zucchini, and carrots, and sauté for 5-6 minutes until the vegetables begin to soften.
- Stir in the red curry paste, mixing well to coat the vegetables.
- Pour in coconut milk and broth, stirring until combined. Add soy sauce, turmeric powder, salt, and pepper.
- Bring the curry to a gentle simmer and cook for 10-12 minutes, or until vegetables are tender and the flavors have melded.
- If using, add tofu, chickpeas, or cooked chicken, and simmer for an additional 3-5 minutes until heated through.
- Garnish with fresh cilantro and serve with lime wedges. Enjoy over rice or with naan.
Notes
Customization: Feel free to adjust the spice level by adding more red curry paste or fresh chili peppers if you prefer a spicier dish.
Vegetables: This recipe can be easily customized with other vegetables such as sweet potatoes, cauliflower, or spinach.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. The curry can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Vegetarian
- Method: Stovetop
- Cuisine: Indian, Thai-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
