Creamy Coconut Curry Recipe

Name: Creamy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons coconut butter; 1/2 red onion, chopped; 1 clove garlic, minced; 1 teaspoon pink Himalayan salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 1/4 teaspoon fennel seeds; 1/4 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon garam masala; 1 tablespoon cornstarch; 1/4 cup water; 1 (14 ounce) can cream of coconut; 4 curry leaves, or more to taste; 1/2 teaspoon chili powder; 1/2 cup cooked chickpeas; 2 ounces broccoli florets, chopped; 4 small heads baby bok choy (optional)

Servings: persons

4 tablespoons coconut butter
1/2 red onion, chopped
1 clove garlic, minced
1 teaspoon pink Himalayan salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon fennel seeds
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1 tablespoon cornstarch
1/4 cup water
1 (14 ounce) can cream of coconut
4 curry leaves, or more to taste
1/2 teaspoon chili powder
1/2 cup cooked chickpeas
2 ounces broccoli florets, chopped
4 small heads baby bok choy (optional)

1
Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
2
Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
3
Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons coconut butter, 1/2 red onion, chopped, 1 clove garlic, minced, 1 teaspoon pink Himalayan salt, and more.

Yes, Creamy Coconut Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Coconut Curry

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