This coconut curry is one of my favorite dishes ever. It’s the perfect blend of sweet, spicy and creamy goodness; I could literally drink this sauce. It is very easy to make and I love the fact that you only need one pan to pull this together. I like to serve the curry with coconut rice; but it’s also good with any white or brown rice. Want to try it grain-free? Serve the curry over some riced cauliflower.
Curry Sauce Ingredients
- 1 Yellow Onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon ginger, finely minced
- 1 Tablespoon lemongrass, finely sliced and chopped
- 2 carrots, chopped
- 1 yellow or red pepper, seeded & diced
- 2 tablespoons coconut oil
- 4 tablespoons red curry paste
- 2/3 cup crushed tomatoes
- 2-3 Tablespoons peanut butter or almond butter, creamy
- 2-3 Tablespoons coconut sugar
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- ¼ to ½ teaspoon cayenne pepper
- 1 tablespoon tamari
- 1 tablespoon or rice vinegar or lime juice
- 3 cups vegetable broth or water
- 1 can full-fat coconut milk
Vegetables & Optional Tofu Ingredients
There are many great options for adding vegetables and protein to your curry sauce; cauliflower, sweet or white potato, broccoli, zucchini, Bok choy, green beans, butternut squash, kale, spinach, kabocha squash, eggplant and tofu to name a few. You want to add approximately 5-6 cups of vegetables to the sauce.
My favorite combination:
- 1 cup of cauliflower florets
- 1 cup of diced butternut or kabocha squash
- 1 cup chopped string beans
- 1 cup broccoli
- 2 baby Bok choy chopped
- 3 cups of spinach or kale chopped
- ½ block of tofu cut in cubes.
Toppings – optional but amazing:
- Chopped cilantro
- Chopped Thai Basil
- Toasted cashews
- Chili crisp oil (I Love Mr. Bing!!)
- Heat the coconut oil and add the onion, garlic, ginger and lemongrass and sauté for 2-3 minutes.
- Add the diced red or yellow pepper and carrot and cook until soft.
- Stir in the curry and cook for another 2 minutes before adding the crushed tomatoes, salt, sugar and spices.
- Add the nut butter mix until well incorporated into the sauce.
- Add the water and broth and simmer for 3-5 minutes to get the flavors well blended and the vegetables soft.
- Add your vegetables of choice and cook until all vegetables are tender. If you are using potato or squash, I usually add those to the broth first and give them about 10 minutes before adding the other vegetables since they tend to need a little more time.
- Once the vegetables are almost ready, add your spinach, kale or greens of your choice and the cubed tofu if you are using. Cook for another 5 minutes or until everything is soft.
- Once the vegetables are tender, add the can of coconut milk to the curry and mix well; cooking on low for 2-3 minutes.
- Adjust the sauce with any additional salt, sugar or spice. I like to add a squeeze of lime juice to mine at the end.
Serve hot over rice of choice. Top with cashews, cilantro or Thai basil & Sriracha or chili crisp oil.