Curry with Coconut Milk

There is something special about a good curry with coconut milk that warms your soul and belly. When you taste a good curry, the flavors and spices dance on your tongue. You can almost close your eyes and take in the goodness.

This curry with coconut milk is one of those outstanding recipes you can come back to again. And it is super easy to whip up in 30 minutes.

There are four main components to a delicious and flavorful curry.

• Coconut Milk
• Spices
• Sauté garlic, onion, and ginger
• Colorful veggies

Coconut Milk – The coconut milk in this curry will create its body and give this curry the sauce it needs to soak up your rice and veggies. It is a simple ingredient yet brilliantly pairs well with your spices and veggies.

It’s important to note that many curry dishes use coconut milk, cream or yogurt. The only problem with cream or yogurt is that it can slow down your digestion. In this curry, we’ll keep it simple with coconut milk. You can begin to take note of how you feel after eating certain dishes.

Spices – A curry is not complete without generous spices. The great thing about making your own curry with coconut milk is that you can play with the amount of spice. Each of our flavor palettes are a little bit different and that’s okay. You know your body best so taste test this curry with coconut milk recipe and find out.

Garlic, Onion, and Ginger – We’ll sauté these ingredients to give this curry a deep flavor. The ginger adds a bit of warmth to this curry.

Colorful Veggies – You can add many different ingredients to a curry. For this recipe, we’ll be adding in chickpeas, potatoes, broccoli, and carrots. The broccoli and carrots add a bit of vibrancy to this curry with their beautiful orange and green color. You can look at your dish and feel inspired about what you’re about to eat.

To start making this curry with coconut milk recipe, heat a large pot or metal skillet over medium heat. Add one tablespoon of oil. Then add the onion and garlic and sauté over medium heat for 3-5 minutes.

Next, add in the cumin, cayenne, curry paste, salt, pepper, and ginger. Give it a stir. This curry will be flavorful. Add in coconut milk and diced tomatoes and stir for two minutes.

Reduce to a simmer. Then add in the chickpeas, diced potatoes, broccoli, and carrots.

Cover this curry with coconut milk with a lid and cook for 10-15 minutes to soften the veggies. If you notice it is boiling, reduce the heat to a simmer.

For serving, enjoy this curry over rice or as is. I love to top with freshly chopped coriander.

You can store the leftovers for 5 days in an air tight container in the fridge. When reheating on the stovetop, make sure to add in more coconut milk.

This curry has become a staple in my home for quick weeknight dinners. Delish!

If you liked this curry with coconut milk, you’ll love my healthy baked sweet potatoes. They are topped with chickpeas and have so much flavor with cumin, paprika, and cinnamon.