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)
- 400ml/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:
LOVE COCONUT SAUCINESS?
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An amazing easy Thai Coconut Noodle Soup
Browse the Curry Collection
Life of Dozer
Yes, he even eats shampoo bubbles….
I have traveled Asia and cooked curries for some 40 years, and I have a suggestion for making things easier on the cook each time a dish is needed. Make a list of spices you would like in your mix, figure out a ratio of how much of each item, buy the spices, toast the spices, grind the mix, put into an appropriate size jar, and store in your freezer. I know that authentic recipes call for a different mix for each dish, but, as in this recipe, most of us can use different ingredients and enjoy it just the same. If someone is supposed to prepare the spices anew for each effort, I doubt curries will become a regular item. My current favorite is made up of 20 different spices, put together about once every 6-8 months.
PS: Even in a dry curry, blooming the spice mixture in a little oil is a good thing.
100% agreed! 🙂 N xx
I would love a great homemade curry. I’ve tried so many store bought from different places, only to have most taste like dirt or paper bag😒
Really hope you try this one! It tastes amazing even though it’s much easier than other “serious” curries on my website! N xx
FREEZER!!!! So this keeps freshly ground spices fresh?? Fred, you may have changed my life!!!
Well, I doubt it would work with an Indian grandmother, but it works for me. I even put one of those little bags of drying agent in the jar.
Now THAT is another genius idea!!!!
Hello Nagi, we love your recipes at my home, thanks for sharing!!!
Could you tell me how many dry lentils I should cook to equal one canned? I happen to have a couple varieties of dry lentils on hand but none canned and want to try this recipe, many thanks!
I tried to scan the recipe to find that information, I hope I didn’t miss it. and waste your time asking
Hi LibranFlight!! Sure thing – just added into the notes 🙂 Lentils triple in volume so you’ll need 2/3 of dried lentils, simmer in 3 cups of lightly salted water for 20 – 25 minutes until tender but still firm, not mushy. Drain then use per recipe! N xx
Every time I’ve made a curry with just dry spices I’ve been disappointed. Always meh tasting. So please forgive me for being just a tiny bit skeptical of your claims for this recipe! But I’ve tried a bunch of your other recipes and they’re all great so I’ll trust you and try it out sometime soon.
Be skeptical Amelia! I promise you, “meh” is a word I fear when it comes to my recipes 🙂 If you try this, I’d love to know what you think! N xx