I’ve been making this quick coconut curry for 15 years, and it has never let me down. It’s one of those recipes that’s quick, easy, and so unbelievably tasty that it becomes part of your weekly rotation without even trying. The kind of dish you can throw together on busy evenings but still feel like you’re eating something nourishing and homemade.
This Quick Coconut Curry is Packed With Goodness
This curry is everything I love in a midweek dinner—simple ingredients, loads of colour, and so much flavour. With veggies, protein, spices, and that silky coconut base, it’s a bowl full of goodness that feels both comforting and wholesome.
Plus, it’s one of those recipes you can adapt based on what you have. Extra spinach? In it goes. Chickpeas? Perfect. Leftover roast veggies? Even better.
The Perfect Winter Warmer
When the weather gets cold and dark, this curry becomes a staple in my kitchen. It’s cosy, creamy, and warming without being too heavy. Just the thing you want to curl up with on a chilly evening, especially with a piece of warm naan and a scoop of fluffy rice on the side.
It also fills the house with the most gorgeous aroma—coconut, garlic, ginger, and spices—so everyone wanders into the kitchen asking when dinner is ready.
Meal Prep Magic
If you love batch cooking, this is your new best friend. This curry:
- Stores beautifully in the fridge
- Freezes perfectly for busy nights
- Reheats like a dream
- Gets even tastier the next day
Make a double batch and thank yourself later!
Whether you’re packing lunches, feeding a crowd, or stocking up your freezer, this curry will always come through.
Don’t forget to tag @littleloucooks if you give this curry a try!
And if you don’t have naan on hand, why not whip up my 2-ingredient flatbread to go with it? Perfect for scooping up all that delicious coconut curry!
Quick Coconut Curry
Equipment
Ingredients
- Rapeseed spray oil
- 2 medium onions finely diced
- 2 fat cloves garlic finely grated
- 1 inch fresh ginger finely grated
- 1 small bunch fresh coriander chop stalks for base, use leaves to garnish- optional
- 1 bay leaf
- 1 tsp salt
- 1 tsp ground turmeric
- 5 tsp curry powder – mild or hot what you prefer
- 1 tsp garam masala
- 2 tbsp tomato puree
- 1 can full fat orgainic coconut milk 400g
- 200 ml hot chicken stock 1 cup – or veg stock
- 2 diced chicken breast – or add some other diced vegetables like broccoli diced carrot or cauliflower
- 1 can cooked chickpeas drained 240g
- 1 jar roasted peppers chopped
- Big handful baby spinach
- Serve with boiled rice warm naan bread, coriander leaves
Instructions
- Spray a wide pot generously with the oil and add the onions, cook on a medium heat for a few minutes until soft. Then add the garlic, ginger and bay leaf. Cook for a further few minutes.
- Sprinkle in the salt, turmeric, curry and garam masala and tomato paste, cook for a few minutes to toast the spices, add a splash of stock if it’s catching.
- Pour in the coconut milk and all the stock. Let the pot bubble for 5 minutes.
- Add the chicken, chickpeas and peppers to the pot. Cook for a final 10 minutes, stirring every few minutes. Check the chicken is cooked and opac.
- Stir in the spinach until wilted. Check and adjust the seasoning if needed and enjoy.
