Curry invariably gives me a warm and fuzzy feeling. And even though there are thousands of variations of this one dish across Asia and Africa, it brings the flavour every time. Korma or vindaloo, Thai or Panang, I have yet to try a curry that I did not like. My favourites though are the recipes that use coconut milk. It mellows out the flavour of spices and makes it kid-friendly.
The other reason to love coconut curry is how it makes a delicious blank canvas for other flavours. Depending on what is available in my pantry, I tweak this recipe and customize for different palates and even dietary preferences. In my small 4-member family I end up making three variations of the same meal. Is it any wonder that this easy coconut curry is on the menu every couple of days?
Easy Coconut Curry
Coconut milk curry works really well with chicken, shrimp even chunks of fish. But our favourite is this combination with cauliflower, corn, green chillies, garlic and ginger. It has been tested AND tasted many times by my family and they LOVE it – every time. And I love it because it’s an easy wholesome one-pot meal even on those rushed weeknight when there are less than 30 minutes to get dinner on the table. 
Real life Kitchen Tips
- Tweak the curry recipe to make your own by adding in veggies that your family likes. Carrots and sweet potatoes work reall well here as does tofu.
- This easy curry recipe is vegetarian/ vegan friendly unless you add in seafood or chicken.
- I serve it over plain steamed rice, coconut rice or even quinoa for an added boost of protein and fiber.
- Don’t cook the curry for too long. Once you’ve added the liquids, keep watch for a couple of minutes. The cauliflower should retain just a little bit of its crunch and colour.
- The corn is essential – adds a creaminess to gravy and blends really well with coconut milk.
- Both turmeric and ginger are great flu fighting ingredients. Use them generously in this recipe.
Easy Coconut Curry
Ingredients
- 1/2 Onion finely chopped
- 1 tsp Green Chillies chopped
- 1 tsp finely chopped Ginger
- 2 cloves finely chopped Garlic
- 1 tsp ground Turmeric powder
- Handful of Basil
- 2 cups of Cauliflower florets
- 1/2 cup fresh Corn kernels use frozen if fresh not available
- 1 can Coconut milk 400 ml
- 1 cup vegetable broth - the low-sodium version if available
Instructions
- Heat pan with a tsp of oil on medium heat
- Add in the onions and saute till they are transluscent
- Throw in green chillies and ginger, and saute.
- Toss in all other dry ingredients and toss and cook for 8-9 mins.
- Add in the broth and coconut milk and let the mixture boil once.
- Turn the heat to medium and simmer for a couple of minutes and turn it off.
- Serve with rice or quinoa.
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Hi Puneeta, I’m with you on curries. I also have never had one I didn’t love. I haven’t ever had one with corn, though, will definitely have to try. I have a curry post being published today. I made the spices into a paste first, and cooked it. Do you think it’s necessary to do that?
Hi Colleen, Glad you liked it? Cooking the spice paste adds a deeper flavour and mellows the texture out for sure, esp since the paste will have many other spices and aromatics in it. There are many variations of curry, regin and country specific. The best way though to find out is to try it 🙂 Love to hear back from you if you did!
Great post.
Thank you very much 🙂