Are you a fan of quick and easy dinners? Most nights, I’m looking for recipes that are less than 30 minutes, easy to clean up, and require a minimal ingredient list. Oh, and definitely TASTY.
This Tomato Coconut Curry checks all of these boxes. So much so, that this is one of those recipes I make at least once a week.
How to Make Coconut Curry
When I say this curry is easy to make, I’m serious. All it takes is 4 easy steps. First, you saute your onion till browned. Second, add your curry paste and let cook off for a few minutes. Third, add your liquids . Fourth and lastly, add your vegetables. That is it!
For me, I find the biggest factor for a tasty curry is the quality of the curry paste you’re using. My favorite? Mae Ploy, a brand I buy in a huge 14oz container on Amazon that lasts me forever. They have multiple curry paste flavors, but I love their panang curry paste.
If you need this recipe to be vegan, make sure to use a vegan-friendly curry paste such as Thai Kitchen Red Curry Paste.
Some reasons why you’ll love this Tomato Coconut Curry:
- coconut & tomato = creamy deliciousness
- easy to make
- less than 30 minutes from start to finish
- hearty
- great for all dietary needs – vegan, gluten free, dairy free, soy free, but so dang tasty
- grain free and Whole30 friendly, just leave out the chickpeas!
If you’re looking for additional healthy & easy dinner inspiration, one of my *favorites* is this Curried Tofu Salad. Otherwise, if you’re hoping for something to warm you up, I’ve got this Vegan Corn & Potato Bisque or a Vegan Cream of Mushroom Soup.
Let me know if you give this easy Tomato Coconut Curry a try by leaving a note in the comments below. I also love seeing your creations over on Instagram, just make sure to tag @themindfulhapa 🙂
Ingredients
- 1 medium red onion diced
- 2-3 Tbsp red curry paste*
- 1 15 oz, can tomato sauce
- 1 15 oz, can full fat coconut milk
- 2 cups chopped kale
- 1.5 cups chopped cauliflower florets I just used 1, 12oz bag of cauliflower florets from Trader Joe's
- 1 15 oz, can chickpeas rinsed and drained
- salt & black pepper to taste
Instructions
- Sauté your onion for 5-8 minutes over medium to medium high heat until they start to brown.
- Add the curry paste and stir for 2-3 minutes.
- Add your cans of tomato sauce and full fat coconut milk. Bring to a boil and cook for ~10 minutes so sauce can reduce.
- Add your chopped cauliflower and chickpeas and cook for 3-4 minutes.
- Lastly, add you chopped kale and cook until wilted. Serve immediately.
Notes
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
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Your choice of curry sauce is not vegan, it has shrimp paste.
I will update the recipe notes to reflect that! You definitely don’t need to use that specific brand to make this recipe. As long as if you use a vegan red curry paste the recipe will be vegan friendly! – Casey