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Bowl of coconut curry on a white wooden table, with a white and orange striped tea towel and lemons.

Easy 20 Minute Coconut Curry

  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Indian Inspired


  • 2 cans full fat coconut milk
  • 23 cups vegetable broth 
  • 1 medium head broccoli, chopped into florets 
  • 1 medium sliced bell pepper 
  • 2 medium sliced carrots 
  • 1 small diced white onion
  • 4 cloves garlic, minced 
  • 2 tbsp curry powder 
  • 2 tsp ginger powder
  • 2 tsp cumin 
  • Coconut oil (optional) 
  • Salt and Pepper to taste 

Serving Suggestions 

  • Rice
  • Cilantro 
  • Lemon 


  1. In a large pot, heat some coconut oil or water over medium heat.
  2. Cook onion and garlic 1-2 minutes until slightly translucent. 
  3. Add carrots, broccoli, and bell pepper and cook for 5 minutes until they start to soften. 
  4. Stir in vegetable broth, coconut milk, curry powder, ginger powder, cumin, and salt + pepper. Bring to a rolling simmer and cook uncovered 10-12 minutes. 
  5. You’ll know the curry is done when the vegetables are soft but still have a bit of a bite to them. If the curry is a bit too thick for your liking, stir in more vegetable broth. Add more spices, salt, and pepper to taste. Serve with rice, cilantro, and lemon. 

Keywords: Coconut Curry, Coconut Milk, Savory, Gluten-Free, Vegan, Vegan Curry