Creamy Coconut Curry

Vegan Recipe

Creamy Coconut Curry

This has become one of my favourite recipes. It is so simple to make and still so tasty (if not more) the next day. The secret to this curry is using good quality coconut milk and fresh seasonal veg. Last week I was lucky enough to get my hands on some of the gorgeous coconut milk used to make Nobó frozen goodness. It is just coconut and water, nothing else. Make sure to read the label when you are buying coconut milk and go for the purest version available. Your local asian supermarket should have a good quality product. I stopped into The Green Door Market in Dublin 8 on my way home from work and picked up some lovely organic veg.

This recipe makes 2 generous portions or 2 moderate!


  • 500ml full fat coconut milk
  • 1 tbsp soya sauce
  • 1tbsp fish sauce
  • 1tbsp sesame oil
  • 1 fresh red chilli
  • 1 tbsp fresh ginger chopped
  • 1 handful of baby tomatoes
  • 1 large red onion
  • 2 gloves of garlic
  • 1 tbsp olive or coconut oil

Fresh veg of your choice (I don’t tend to measure veg, just add what ever you have at home or feel like using!) I used aubergine, 1/2 butternut squash, spinach, courgette and peppers.

1 lime

A handful of fresh coriander

1 cup of cashew nuts


  1. Chop your onion and garlic
  2. Place a large pot or frying pan on  the hob on medium heat
  3. When the pan is hot throw the onion and garlic on
  4. Chop and take out the seeds of the chilli and add to the pan
  5. Chop the rest of the veg except the tomatoes and add with the ginger
  6. Let the veg cook for about 5 minutes
  7. Add the coconut milk, tomatoes and soy sauce, fish sauce and sesame oil and leave to simmer for 10-15 minutes
  8. On a dry frying pan toast some cashew nuts
  9. Season to taste – taste the curry and see if you would like to add any additional seasonings
  10. Serve in a bowl with rice or on its on and garnish with fresh coriander, the toasted cashew nuts and a slice of lime to squeeze on top


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