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! 🙂
Longer Cooking Veggies (Choose Any)
- Bell pepper
- Butternut squash
- Sweet potato
Quick Cooking Veggies (Choose Any)
- Frozen peas
- Snow peas
Protein Options (Choose Any)
- Chickpeas or white beans
- Tofu, cubed
- Cashews or peanuts to garnish
- 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
- 1 can or box Coconut milk any kind
- Pineapple, fresh or frozen
- Mango, fresh or frozen
- Apple, diced
- 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
- 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.
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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)