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….
Rose says
YUM! I made this tonight and it was divine. Very mild but flavorful. Don’t forget the salt (as I initially did) or else the other flavors don’t pop. So tasty!! I made “my” version with mushrooms, lentils, butternut squash, and spinach! Delicious. Will definitely be trying your other recipes!
Tina says
I made it today the first time an it was a hit! My son loved it. I used chickpeas, potatoes, carrots and broccoli (that is what I had at home).
Nagi says
Sounds fantastic Tina!!
L says
Hello!! Can I use frozen butternut squash cubes instead of pumpkin and also would I just add them frozen to the curry or would I need to defrost first? Thanks
Nagi says
Yes definitely! Always thaw before adding L – N x
Shaniya says
Hi Nagi! I plan on making this recipe tomorrow (super short notice) and was hoping to make it with just chicken breasts- do you recommend I marinate the chicken at all before searing? If so, in what? Also, you have some beautiful flavoured rices and I was wondering which one you might recommend I make alongside a chicken breast version of this? I am eyeing your coconut cilantro lime rice in particular but am not too sure about the flavour combination. Thank you!
Ash says
Could I make this with dried red lentils instead? 😀
Nagi says
Hi Ash, yes you can – directions are in the recipe notes 🙂
Malcolm A. says
Love this sauce made a heavy on the veggies dish…DELISH!!!!
Sarah says
Hi Nagi!
I can’t get Garam masala or turmeric where I live – any substitutes you could please suggest?
Thank you, another amazing looking recipe!
Sarah
Nagi says
Hi Sarah – have you tried making your own version? Try the following:
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Sarah says
That sounds great – I will give it a go – thank you so much!
Krissy says
Made this for my partner who is Indian. It has his stamp of approval! The spices were perfect, the sauce was rich and creamy, and it even quelled my massive coconut curry craving. Will definitely be keeping this recipe again and again! Thank you so much for sharing! 😊❤
Nagi says
Wahoo, that’s great Krissy!!
Kim McMillan says
Made this last night! The Only thing I changed was I used sweet potato instead of pumpkin. It was amazing!!
Nagi says
Perfect Kim!
linda butler says
you a amazing thank you I am now ready to cook
Nagi says
Enjoy Linda!
Ellie says
This recipe was amazing! I added a bit more chilli and used lentils, spinach and chickpeas with cauliflower and sultana rice! It was so aromatic and hearty!
Nagi says
Sounds great Ellie!
Natalie says
AMAZING RECIPE! Honestly this is SO GOOD I’m eating leftovers from last night right now. I didn’t have cashews and I used vegetable stock instead, otherwise followed the recipe and loved it all. For vegetables I used pumpkin and bitter melon, frozen peas and cauliflower as well as some quorn vegan mince. It is so delicious. Thank you SO much.
I cooked this in my instant pot. I made the recipe the same, sauteed everything and then added the sauce, pumpkin and pressure cooked for 2 minutes. Instant release, then I added bitter melon and simmered on low sauce setting for 2 minutes, before adding the frozen veg and quorn mince, simmering another two mins then serving over rice. Amazingggg truly amazing thank you!
Nagi says
That’s great Natalie!
Christine Adams says
You must be getting a big head. Every recipe I make of yours (and I have made heaps) is soooo good. I have never had a failure and this one is no exception. I used all vegetables with chick peas and cashew nuts for the protein. I have a heap of recipe books that are getting dusty on the shelf. You are my go to for just about every meal. Am about to try your recipe for baked beans. Will let you know when done. Thank you Thank you.
Nagi says
Wahoo, that’s so great to hear Christine, thanks so much!! I hope you love the baked beans!
Jenny says
Hi Nagi , I’m cooking this on the weekend for my family as a couple of members are vegetarian. Could you kindly suggest something simple I could serve for the non vegetarians to enjoy with this curry ?
Love all your recipes btw , can’t fault any of them & I have tried heaps!!!
Thanks Heaps 😁
Nagi says
Hi Jenny, I think the non vegetarians would love this as well! But if you’re looking for a non vegetarian curry, browse my curry collection – there’s something you’re going to love there!
May says
Yummy, enjoyed immensely.
Nagi says
Great!!
Jessica says
This is a delicious curry! I made the suggested pumpkin lentil version. My 4yo who doesn’t usually eat pumpkin, ate heaps of it tonight.
The only change I needed to make was reduced curry powder to be acceptable to her tastebuds.
The time to cook as per recipe is accurate too. A lot of other recipes I manage to go over the time specified, which leads to late dinners. Haven’t had that issue once since I found your site! So, thank you 🙂
Nagi says
That’s awesome Jessica!
Iona says
Hi Nagi, going to try it with chixken wings and veggies. Just a question would a couple. Of tblspn of tomato paste in the chixken broth work as I don’t have passata nor tin of tomatoes?
Nagi says
Do you have fresh tomatoes you could blend? I sometimes find paste too concentrated – N x
Amanda says
OMG! Another one to add to the favorites, and so easy! Thank you!
Diane says
Made this dish tonight for my vegetarian son and daughter in law it went down really well I enjoyed it more than the chicken korma I had made and I will definitely make it again
Nagi says
I’m so happy it was a hit Dianne!
Phoebe Fletcher says
This was great – loved it! But don’t understand how it is so high in fat? Seems like the fat should be less?
Nagi says
It would be because of the coconut milk and cashews – N x