Here is my go-to recipe for a delicious and easy weeknight curry that comes together fast. This recipe is also very forgiving and great for using up veggie odds and ends. Swap in whatever veggies you’ve got!
I used to be intimidated by curries because they taste so wonderful and exotic I was sure the ingredients must be hard to find and that curry must be really complicated to prepare. Boy was I wrong! Turns out, you just need a spoonful or two of good quality curry powder or curry paste, a can of coconut milk, some fresh garlic and ginger and a pot of veggies, and you’ve got yourself a solid curry.
The Key to Good Curry: Good Curry Paste
My entire curry game changed when I finally discovered good curry powders and pastes. It’s worth seeking out the high quality stuff, since that’s basically the entire flavor of this dish.
My favorite brands are this one from Thai Kitchen, or this one from Mae Ploy. The type of curry paste you should buy depends on your preferences for flavor and heat. My favorites are yellow and red curry, but lots of people love green curry (hot!) or Panang or Masaman curries for their slightly different flavor profiles. If you don’t know what you like, go out to a Thai restaurant and do some research! 🙂
Ingredients*
Longer Cooking Veggies (Choose Any)
- Onion
- Bell pepper
- Carrot
- Butternut squash
- Sweet potato
- Eggplant
- Zucchini
- Potato
Quick Cooking Veggies (Choose Any)
- Frozen peas
- Cauliflower
- Broccoli
- Snow peas
- Spinach
Protein Options (Choose Any)
- Chickpeas or white beans
- Tofu, cubed
- Cashews or peanuts to garnish
Flavorings
- 1 Tbsp curry paste or powder add more to desired heat level
- 1 Tbsp fresh ginger minced or grated
- 1 Tbsp garlic minced or grated
Fat
- 1 can or box Coconut milk any kind
Fruit (Optional)
- Pineapple, fresh or frozen
- Mango, fresh or frozen
- Apple, diced
Optional Extras
- Splash of veggie broth
- Cashews or peanuts for a crunchy garnish
- Quinoa add 1/3 cup dry to the pot at the beginning along with 1 cup of broth
- Tomatoes, fresh or canned for a different flavor direction
- Rice or grain to serve
- Fresh aromatic herbs e.g. cilantro or basil
Instructions
- You can make this curry oil free by just simmering everything from the beginning in a splash of broth.
- Or, for enhanced flavor, you can sauté the aromatics first. In a heavy bottomed pot or dutch, heat little bit of oil over medium heat and sauté onions, carrots, and/or peppers for 5 minutes or so. Add the ginger, garlic, and curry and stir for 1 minute, until fragrant.
- Add the rest of the ingredients (except leaves and garnishes) Reduce heat and simmer for 10 minutes or so, or until the longest-cooking vegetables are done.
- Add broth or coconut milk to thin or 1-2 tsp of cornstarch or arrowroot powder to thicken (mix it with a bit of water before you add it).
- Garnish as desired.
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
I hope you enjoy this easy weeknight curry recipe! If you try it, do let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!
More Curry-Related Inspiration:
- Yellow Curry w/ Mango & Cashews
- Coconut Curry Lentil Soup
- Warming Daal & Curried Cauliflower w/ Raita
- Curried Carrot & Tomato Soup
- Curried Pumpkin Soup (Instant Pot)
Hi Katie! Thank you so much for your work! I feel so supported on my BLE journey!
How do we measure out the coconut milk? Is that considered a fat and can it also be a protein? Wondering how to serve this to my family and have the right sauce portion.
Thanks Rebecca! It’s considered a fat. How much depends on what kind of coconut milk you’re using, and how big of a pot you’re making, which is why the amount isn’t specified. Check the BLE Frequently Asked Questions for how to weigh coconut milk. Hope that helps!
I would like to try this recipe tomorrow but I don’t yet have a scale. Can you give me an idea of how much coconut milk (any kind) I should use if I cooking in a large pot. Thanks so much.
In a large pot, I’d use one can of regular fat coconut milk.
Katie. Thank you for all your work. I have been following you and your recipes for at least 3 years and now having gone plant based your recipes are fantastic. Thank you so much for what you do. It makes a difference!
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