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Simple Coconut Curry

A easy mixture of spices is the key weapon for this unimaginable Simple Coconut Curry that’s made in simply 30 minutes. It’s completely addictive, and pairs fantastically with greens, legumes and proteins. I’ve used pumpkin and lentils right here, however see the recipe for the “system” to make use of it for what you please!

Tablescape overhead photo of Coconut Curry with Lentils & Pumpkin in a dark bowl with a side of rice, ready to be served.

In the event you’ve ever dumped curry powder into liquid then stomped your foot in a huff whenever you discovered the sauce to be meh, then this Simple Coconut Curry sauce is for you!

You’re going to utterly love that you could find all of the spices at supermarkets.

You’re going to adore the gorgeous coconut flavour that mingles with the spices.

You’ll go bonkers over the way it tastes like an Indian curry – besides you made it in 30 minutes from scratch.

And also you’re going actually get pleasure from lapping up all of the compliments from your loved ones and associates. (“OMG that’s the finest curry I’ve ever had!!” <– True story, textual content from a pal)

Close up of Coconut Curry with Lentils & Pumpkin in a black skillet


Curry powder is the bottom for this Simple Coconut Curry, but it surely’s simply not sufficient on it’s personal. At the least, not for my palette.

I attempted to chop out a few spices to simplify it (the paprika and cumin). Then simply the paprika. But it surely simply wasn’t the identical.

So that they’re all staying in. 🙂

The one one that you could be not be aware of is garam masala. Right here in Australia, you’ll discover it in any respect the main supermarkets these days, and it prices not more than different spices. It’s an important spice combine in Indian cooking and smells like a potent curry powder. It actually makes a distinction in easy curry sauces, so make sure to not skip it!

Spices for Coconut Curry sauce


There’s nothing tough concerning the sauce. It begins with the same old sautéing of onion, garlic and ginger (contemporary please!), after which the Spices are cooked for a minute.

This actually brings out the flavour of the spices, makes them bloom.

I exploit three liquids on this Simple Coconut Curry. Coconut milk (full fats please, low fats is simply too skinny and lacks flavour), tomato passata (tomato puree within the States) which is clean and thick so it helps thicken the sauce (crushed tomato can also be okay), plus rooster or vegetable broth for flavour.

Give it a combination, and there you might have your curry sauce. And that is the place you possibly can unleash your wild aspect and let the artistic juices move.

Or, because the case could also be, rummage in your pantry and squabble round within the fridge and use no matter you could find. 🙂

Preparation steps for Coconut Curry with Lentils & Pumpkin


That is the place issues get enjoyable.

You may actually put something on this Simple Coconut Curry Sauce and it’s going to style nice.

I’ve used lentils and pumpkin right here, stirred by child spinach on the finish and a handful of cashews (my associates go bonkers over this combo).

Use any beans you need – chickpeas are an apparent selection, however any beans will style nice. There aren’t many veggies I wouldn’t use on this (possibly fennel and beetroot), and it will be good with fish, prawns/shrimp, poultry, beef and lamb.

I’ve included a information within the recipe notes for when so as to add totally different substances. For proteins, it’s properly price searing them earlier than beginning the recipe, then simply add them again in later as soon as the sauce is finished.

Simply think about the chances…..!!!!

Preparation steps for Coconut Curry with Lentils & Pumpkin

Close up of Coconut Curry with Lentils & Pumpkin in a black skillet

30 minutes. That’s how far-off you might be from a homemade-from-scratch Coconut Curry.

It doesn’t have the in-your-face punchy flavours of a Hen Tikka Masala. However then once more, you haven’t needed to marinate in a single day and also you’ve used half the spices. The truth is, I deliberately dialled again the spices on this recipe to let the coconut flavour come by.

However no will ever suppose that that is missing in style. Nobody has ever accused me of creating bland meals. This coconut curry sauce is completely addictive! – Nagi x

Coconut Curry with Lentils & Pumpkin served over rice in a small black bowl, ready to be eaten.

Simple Coconut Curry with Lentil and Pumpkin

Spiciness: Low. Recipe video beneath.

This 30 minute recipe is all concerning the sauce. A gentle coconut curry with a phenomenal depth of flavour that belies how fast and simple it’s. Tastes like an Indian curry, however not as intense, nor spicy. It’s completely addictive. I actually love lentils and pumpkin with this creamy sauce, however be at liberty to make use of no matter you need, together with proteins – see notes. 

  • 2 tbsp vegetable oil
  • four garlic cloves (, minced)
  • 2 tsp contemporary ginger (, finely grated)
  • half of onion (, finely chopped (brown or yellow))
  • 400g/14oz can coconut milk ((full fats))
  • 1 cup/ 250 ml rooster broth
  • half of cup / 125 ml tomato passata ((tomato puree) (Be aware 1))
  • 400 g/14 oz can brown lentils (, drained)
  • 250 g / eight ouncespumpkin (~three cups) (, reduce into 2cm / four/5" cubes)
  • 80 g / 2 cups (packed) child spinach
  • half of cup cashews (, unsalted (roasted or uncooked) (Be aware 2))
  • half of tsp every salt + pepper


  • 1 tbsp garam masala ((Be aware three))
  • 2 tbsp curry powder (delicate or spicy, your selection) ((Be aware four))
  • 2 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp paprika
  • half of tsp turmeric


  • Finely chopped coriander/cilantro leaves ((don't skip this))
  • Chopped cashews ((non-obligatory))
  1. Warmth oil in a deep skillet or pot over medium excessive warmth. Add onion, garlic and ginger, prepare dinner for two minutes till onion is a bit tinged with gold.

  2. Add Spices and stir for 1 minute – don’t fear if it appears a bit dried out.
  3. Add coconut milk, passata and broth. Stir till included.
  4. Add lentils and pumpkin. Carry to simmer then regulate warmth so it’s simmering energetically.
  5. Simmer for 10 minutes or till pumpkin is tender however not mushy, and sauce has thickened.

  6. Stir by child spinach till wilted, then cashew nuts.
  7. Add salt and pepper final, adjusting to style.
  8. Serve over rice, sprinkled with finely chopped coriander (important) and further cashews, if utilizing.

1. Crushed canned tomato will also be used right here however doesn’t yield the identical clean sauce. Use three/four cup.

2. Roughly chopped macadamia or pistachios can be an ideal sub. In any other case, depart the cashews out and sprinkle generously with retailer purchased fried shallots or onions (Asian part of grocery store), these are an ideal different for offering texture and added curiosity into the curry.

three. Garam Masala is a spice combine that’s present in main supermarkets in Australia (Woolies, Coles and many others) that’s generally utilized in Indian cooking. It smells like curry powder.

four. I exploit Cloves of India (offered at supermarkets, spice part), delicate or spicy. Any curry powder will likely be high-quality right here as a result of it’s not supposed to be a full blown genuine Indian curry.

5. The System: This recipe is all concerning the curry sauce, so be at liberty to make use of it for no matter you need to put in it. It makes about three half of cups of sauce which is sufficient for about four – 5 packed cups of “stuff”.

Examples: 500g/1 lb rooster reduce into chunk measurement items (~2 half of cups) + 2 half of cups of chopped veggies of selection. Or 500g / 1 lb prawns / shrimp + 2 cups chopped candy potato. Or 5 cups of veggies, chopped into chunk measurement items. Or 1 can of beans (~2 cups) plus three cups of chopped veggies. And so forth and many others. 🙂

Stir throughs like spinach which wilts all the way down to nothing is a freebie that doesn’t depend within the cups allowance, and equally with a small quantity of nuts.

Proteins (rooster, turkey, beef, lamb, fish and prawns/shrimp particularly nice) – brown first then take away (nonetheless uncooked inside okay), then proceed with recipe. Add it again in to complete cooking by / reheat. For beef and lamb, be sure you use a pleasant marbled reduce and don’t overcook, hold it juicy inside. You may additionally stir by shredded or chopped precooked meat.

Greens, add them into the sauce based mostly on the prepare dinner time. The sauce wants 10 minutes to cut back / flavours to develop.

Legumes (beans) – whether or not canned or cooked dried beans, add them in as quickly because the sauce is blended and simmer for the complete time in order that they absorb some flavour.



Sure, he even eats shampoo bubbles….

The submit Simple Coconut Curry appeared first on RecipeTin Eats.

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