Here’s a fantastic Coconut Curry Sauce with great depth of flavour made from everyday spices. This Indian-style sauce is incredibly addictive and works with chicken, vegetables, and legumes. I’ve made a Coconut Curry with pumpkin, lentils, and cashews, but check the recipe for more options. Ready 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:
curry powder
tumeric
coriander
cumin
paprika
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:
Sauté onion, garlic and ginger (fresh please!);
Add Spices and cook – this brings out the flavour of the spices, making them bloom;
Add coconut milk, tomato passata (tomato puree in the States, or even Tomato Sauce) plus chicken or vegetable broth/stock;
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:
Lentils, pumpkin, spinach and cashews (pictured). Terrific combination my friends go bonkers over;
Chicken, fish or prawns – sear before starting recipe, then add them back in later;
Sweet potato, normal potato, zucchini, beans, broccoli, cauliflower, carrots, asparagus, squash;
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 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, and you only had to go to your local grocery store rather than an Indian grocer.
And 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. And all my curry recipes can be found in my Curry Recipes collection. There’s a fair few – I love curries!
Watch how to make it
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Easy Coconut Curry Sauce
Ingredients
- 2 tbsp coconut oil, ghee or any regular cooking oil (canola, olive oil etc)
- 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 chicken broth
- 1/2 cup 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
- 2 cups (tightly packed) baby spinach
- 1/2 cup cashews , unsalted (roasted or raw) (Note 2)
- 1/2 tsp each cooking/kosher salt + black 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 powder
Serving garnishes:
- Coriander/cilantro leaves , whole or chopped
- Chopped cashews (optional)
Instructions
- Sauté aromatics – 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.
- Cook off spices – Add Spices and stir for 1 minute. Don't worry if it looks a bit dried out.
- Coconut sauce – 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, adding more if needed.
- Serve over rice, sprinkled with coriander and extra cashews, if using.
Recipe Notes:
Nutrition Information:
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Life of Dozer
Yes, he even eats shampoo bubbles….
Typo in note 4: should be Clive of India curry powder.
Ha ha! Well spotted, but Cloves of India sounds more romantic!
PS Forgot to ask ~ how long does this keep in the fridge & ***can I freeze it?*** Need an answer urgently please 🙏🏻 bec going away for a few days
Another keeper from Nagi. Incredible❣️
Wow. This is so very delicious. How you spoil us Nagi! This tastes like a take-out meal and I just love the simplicity and deliciousness. The cashews and pumpkin, spinach combo is a winner. Thanks again Nagi x
Made according to the recipe, so delicious. Great flavour, quick and easy, and a great vegetarian option!
Tomato puree is not Passata.
Made this tonight, wanted a vege curry – didn’t have pumpkin & spinach so used carrot, potato, broccoli and silverbeet. Great flavour and simple – will definately put this on repeat.
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.
Garam Masala; a little goes a long way!!
Thank you D, it seemed a lot to me, much appreciated 🙂
Having put in a tablespoon it’s way too strong and almost inedible. Note to self: read the comments first!
Can I use vegetable broth instead of chicken broth in this coconut curry sauce?
I am thinking of making the basic curry sauce to serve alongside an indian roasted lamb leg….would that work with it??
The curry is fun to make and the flavours are really useful for all kinds of other ingredients.
I was looking for a vegetarian meal, added the pumpkin, green lentils, cashews and spinach…so good.
Great consistency. I’ll definitely do this again. Planning to freeze a small quantity.
Hello,
I want to make this without tomatoes as my friend is allergic. What could I use in its place, or could I just omit it altogether and add more stock. Thanks
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 ?
It will but use extra broth or stock and 15minutes before your ready to eat take lid off turn up to high and add the coconut milk and pumpkin. Serve once thickened. don’t add the coconut milk at the start or it will go mushy and yuck.
I think it would be fabulous! But regardless of how you cook it, I’d cut back on the tomatoes because it’s too tangy as written. Too, writing only 3 months since your question, a crockpot-size lamb shoulder roast now costs about $75 here in Massachusetts, US. It’s the most expensive meat there is, eclipsing even beef filet mignon per pound, if you can even find it.
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!
garlic burns easily and then becomes bitter – there are a lot of solutions on line check em out
Always smell ingredients and even taste first. Could your oil be expired or rancid (it happens)? Might your stove temp and pan be exceeding your oil’s smoking point? If so, it’s undergone a bad molecular change — throw it out and start fresh. Garlic, onions, and ginger can burn quickly when sauteeing. Again, if it happens, start over. It’s possible your tomatoes are the cause. Canned acidic foods like tomatoes eventually burn through the protective liner and leach metals. Taste before adding. Until you add the coconut milk, don’t expect it to be palatable. Taste test every step of the way. Bottom line, it’s likely not you, it’s either the quality of your ingredients or your technique.
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.