Here’s a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices. It’s an Indian style sauce – outrageously addictive, and pairs beautifully with chicken, vegetables and legumes.
I’ve used made a Coconut Curry with pumpkin, lentils and cashews here, but see the recipe for the “formula” to use it for what you please! On the table in 30 minutes.
Easy Coconut Curry Sauce
If you’ve ever dumped curry powder into liquid then stomped your foot in a huff when you found the sauce to be meh, then this easy Coconut Curry Sauce is for you!
You’re going to absolutely love that you can find all the spices at supermarkets.
You’re going to adore the beautiful coconut flavour that mingles with the spices.
You’ll go bonkers over how it tastes like a full flavoured coconut Indian curry – except you made it in 30 minutes from scratch.
And you’re going to really enjoy lapping up all the compliments from your family and friends. (“OMG that’s the best curry I’ve ever had!!” <– True story, text from a friend)
Coconut curry sauce spices
The spices in the coconut curry sauce are:
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curry powder
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tumeric
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coriander
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cumin
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paprika
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garam masala*
Curry powder is the base for this Easy Coconut Curry, but it’s too bland if you don’t add other spices. I experimented with various combinations and tried to cut down on the number of spices but it just wasn’t the same. So they’re all staying in!
What is garam masala?
Garam masala is a crucial spice mix in Indian cooking and smells like a potent curry powder. It really makes a difference in simple curry sauces, so be sure not to skip it! Here in Australia, you’ll find it at all the major supermarkets nowadays, and it costs no more than other spices.
Making the coconut curry sauce
There’s nothing tricky about the coconut curry sauce:
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Sauté onion, garlic and ginger (fresh please!);
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Add Spices and cook – this brings out the flavour of the spices, making them bloom;
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Add coconut milk, tomato passata (tomato puree in the States, or even Tomato Sauce) plus chicken or vegetable broth/stock;
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Simmer to bring the flavours together
And there you have your curry sauce. And this is where you can unleash your wild side and let the creative juices flow. Or, as the case may be, rummage in your pantry and squabble around in the fridge and use whatever you can find. 🙂
What to put in Coconut Curry
This is where things get fun. You can literally put anything in this Easy Coconut Curry Sauce and it’s going to taste great. Here are some ideas:
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Lentils, pumpkin, spinach and cashews (pictured). Terrific combination my friends go bonkers over;
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Chicken, fish or prawns – sear before starting recipe, then add them back in later;
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Sweet potato, normal potato, zucchini, beans, broccoli, cauliflower, carrots, asparagus, squash;
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Other legumes – chickpeas are sensational, and any other type of beans.
I’ve included a guide in the recipe notes for when to add different ingredients. For proteins, it’s well worth searing them before starting the recipe, then just add them back in later once the sauce is done.
30 minutes. That’s how far away you are from a homemade-from-scratch Coconut Curry.
The flavour is not quite as in-your-face punchy like with Butter Chicken or Chicken Tikka Masala, but it’s still got quite an intense Indian-style curry flavour.
But then again, you haven’t had to marinate overnight and you’ve used half the spices.
But no one would ever say this is lacking in taste. No one has ever accused me of making bland food – and I intend to keep it that way!! – Nagi x
PS If you’re after a milder, more creamy style Western curry, try this Everyday Chicken Curry – a 5 ingredients from scratch curry sauce.
If you love coconut milk sauces, you’ll love these!
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An amazing easy Thai Coconut Noodle Soup
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Browse the Curry Collection
WATCH HOW TO MAKE IT
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Easy Coconut Curry Sauce
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1/2 onion , finely chopped (brown or yellow)
- 400g/14oz can coconut milk (full fat)
- 1 cup/ 250 ml chicken broth
- 1/2 cup / 125 ml tomato passata (tomato puree) (Note 1)
- 400 g/14 oz can brown lentils , drained
- 250 g / 8 oz pumpkin (~3 cups) , cut into 2cm / 4/5" cubes
- 80 g / 2 cups (packed) baby spinach
- 1/2 cup cashews , unsalted (roasted or raw) (Note 2)
- 1/2 tsp each salt + pepper
Spices:
- 1 tbsp garam masala (Note 3)
- 2 tbsp curry powder (mild or spicy, your choice) (Note 4)
- 2 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika (sweet, or hot for spice!)
- 1/2 tsp turmeric
Serving:
- Coriander/cilantro leaves, whole or chopped
- Chopped cashews (optional)
Instructions
- Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.
- Add Spices and stir for 1 minute - don't worry if it looks a bit dried out.
- Add coconut milk, passata and broth. Stir until incorporated.
- Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.
- Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.
- Stir through baby spinach until wilted, then cashew nuts.
- Add salt and pepper last, adjusting to taste.
- Serve over rice, sprinkled with coriander and extra cashews, if using.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Yes, he even eats shampoo bubbles….
Hi Nagi, can you please confirm it is 1 tablespoon of Garam Marsala, instead of 1 teaspoon ? Seems an awful lot from my “limited” experience 🙂 Thank you, love your recipes.
I would use 1tsp. I made it with 1Tbsp tonight and after tasting decided I’d use much less next time. Does have a strong Garam Masala flavor.
Thank you D, it seemed a lot to me, much appreciated 🙂
I added some of that readymade Thai garlic/ginger/chili/lemongrass paste into the sauce. For veg I used a bag of frozen Kroger brand “Mexican” veg blend, fresh spinach, beet greens, and mushrooms. I seared some tofu and my sons added some leftovers chicken thighs. So easy and so delicious!
This recipe is so versatile and delicious. I’ve made it twice with chicken and pumpkin and again with tofu, shrimps and sweet potatoes. Absolutely a winner with so much flavor and nutrients. Thank you for such a wonderful recipe.
I’m wondering if this would work in the slow cooker with some lamb shoulder or chuck for a cheaper red meat option ?
Woweee! Simple, delicious. Enough gravy for two dinners for two! I’ve been making different curry dishes forever and this is one of the best.❤️🇨🇦❤️I cleaned out mt leftovers into it with some cashews, My oh my. My doggo likes bubbles, too
I never really leave comments but I’ve made this so many times. It tastes impressive due to the spices but is so easy and relatively quick. I make it exactly as per the recipe and it’s perfect every time. Making it tonight to celebrate the first day of big rain and cold weather after summer. My go-to and one of my all time favourites, this recipe really helped me love cooking after moving out of home. Thank you!
Ive made this twice and both times was so bitter. What am I doing wrong?
Max I added a large dollop of honey and it was perfection!
Garam Masala is a misprint, should be 1 teaspoon, not 1 tablespoon. Add 1 tablespoon sugar or more to taste.
I use 1 tablespoon and it’s amazing!
I am not a cook with much time and I don’t know what’s wrong. But I made up a batch of garam masala- google it- with my coffee grinder. So I use it when I want it. I have a whole drawer of whole and powdered spices anyway. That would sort out your issue. I add it to tikka masala for oomph but also for curry chicken- because I love it with frozen roti which one can buy. Good luck.
The only reason I can think of is that your heat is too high and you ” burnt ” the spice during the frying off stage.
Nothing else in the recipe should make things bitter. I grew up making curry and just came here because I was curious to see how Nagi did it. I am cooking her easy curry chicken now- happen to have prepped chicken for curry chicken anyway yesterday. I cook by taste and wanted to try cooking something with exact measurements.
what brand of garam masala did you use? i’ve used masterfoods and it’s not my favourite 🙁
I make sure I use sweet paprika and cook out the spices, I agree with Nagi, Clive of India is great and a really good Passata, Mutti is nice and sweet, all these things make a difference. Maybe try 1\2 a teaspoon of white sugar at the end if you still find bitter with a bit more coconut milk.
Try a good one from a deli or Indian grocery or if you’re in Australia, Herbie’s Spices online has a nice one available! N x
Yummy. I didn’t have spinach so added green beans and peppers. Hubby loved it.
I live Thai & Indian food & AU. Can’t wait to make some of these recipes.
Thank you for this curry recipe it was a great way to use up the vegetables at the end of the week. Looking forward to trying it with shrimp. Love your style of explaining how to use one recipe in many different ways.
Oh wow, this is delicious. Even before adding the pumpkin it was epic! I toyed with the idea of just stopping there but it just got better!! I used red lentils (thankfully I remembered to cook them before adding)
And I didn’t add the cashews but that was only because I was too eager to begin eating, haha.
Very delicious.
Thank you!
I am so glad you enjoyed it Joy! N x
Can’t believe my picky teenager loved this! Will definitely add this to the list of family favorites 🙂
I’ve made this a few times as per the recipie and also adding chicken. Winner every time thanks Nagi.
Fancied an easy curry for Saturday night chicken and loads of veggies this sauce was so easy and super delicious so interesting to add the further spices it works !!! thank you will look up some more recipes from you
So glad you enjoyed it Kathy! N x
I had a lot of left over sous vide beef carvery and wanted something different other than hot roast rolls. This was perfect! An amazing flavour cooked in minimum time.
I’ve never used curry powder as the base for the other spices, and always wondered why my curries were meh. This sauce was delicious. Even with omitting the tomato, which I can’t eat. Thank you so much, Nagi, for your wonderful generosity in sharing.
This is so good!!!
This is delicious and so moorish, I’m glad my husband also likes it or I would have eaten it all myself! I added about 20 curry leaves as I’m curry leaf mad, but apart from that stuck exactly to the recipe and it’s perfect. I’m already planning when to make it again. Thank Nagi, it’s a winner. 😋
This will be my go-to curry sauce. Amazing flavour. Thanks Nagi..
This curry is amazing. Already made it 3 times within a week. I love it with cauliflower, broccoli, sweet potato and chicken. I even made with and without coconut milk and it both were delicious. Have copied all my friends. Thank you! :))
Just wondering how you make a larger quantity. Do you just double as that would be 8 cloves of garlic which sounds heaps