Quick Coconut Curry
A quick, easy and nourishing coconut curry I’ve been making for 15 years—packed with goodness, perfect as a winter warmer, and ideal for meal prep and freezer-friendly dinners.
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.
Tried this recipe?Let us know how it was!