Tuesday Foods Coconut Curry

Tagged in: Recipes
Tuesday Foods Coconut Curry

 

Easy Coconut Curry (Vegan + Pantry-Friendly)

A Tuesday Foods Classic

The best kind of recipes are the ones that you keep making over and over again, until you finally realize – this is one of my favorite recipes! That’s this Vegan Easy Coconut Curry. It is one of our original Tuesday Foods recipes - and without a doubt, it’s a CROWD PLEASER. We always have all the ingredients in our pantry and it comes together quickly and easily. Everybody always comes back for seconds, and it makes great leftovers too! We always have all the ingredients in our pantry and it comes together quickly and easily. Everybody always comes back for seconds, and it makes great leftovers too!

This curry is hearty enough to satisfy everyone at the table, yet light enough to leave you feeling good. It’s a weeknight hero and a weekend comfort — the kind of meal that’s earned a permanent spot in our kitchen rotation.

Make it Your Own

This is our foundational curry recipe, but it’s super flexible. Think of it as a template, not a rulebook.

  • Switch up the veggies: No sweet potatoes? Use butternut squash, carrots, or even regular potatoes. Cauliflower or broccoli both work beautifully. Wilt in greens like Swiss chard, kale, or spinach at the end.

  • Dial in the spice: Like it hot? Add more jalapeño, a pinch of red pepper flakes, or bump up the ginger and garlic.

  • Serve it your way: Ladle it over basmati rice, black forbidden rice, brown rice, cauliflower rice, or quinoa. Add your favorite protein — tofu, chickpeas, or even shredded chicken — or keep it simple and plant-based, just the way we love it.

Easy Coconut Curry Recipe

Serves 4

Ingredients

  • 1 jalapeño, sliced into thirds (remove seeds for less heat)

  • 2-inch piece of fresh ginger, peeled and sliced

  • 1 small shallot

  • 1 garlic clove

  • 1 bunch fresh cilantro

  • 3 tbsp olive oil or avocado oil

  • 1 can coconut milk

  • 1/2 tsp kosher salt, plus more to taste

  • 1 lb sweet potatoes, peeled + diced (½-inch pieces)

  • 1 pint cherry or grape tomatoes

  • 5 oz baby spinach (about 8 cups)

  • Cooked jasmine rice, for serving

  • Lime wedges, for serving

How to Make It

1. Make the flavor paste:
In a food processor, pulse together the jalapeño, ginger, shallot, garlic, cilantro, and 2 tablespoons of the oil until it forms a chunky paste.

2. Cook the curry base:
Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add the paste and cook for about 30 seconds, until fragrant. Stir in the coconut milk, salt, and ¼ cup water. Bring to a gentle boil.

3. Add the veggies:
Add the diced sweet potatoes and whole tomatoes. Reduce heat to a simmer, partially cover, and cook for 18–20 minutes, stirring occasionally, until the sweet potatoes are tender and the tomatoes are starting to burst.

4. Finish with spinach:
Add the spinach, cover tightly, and let it wilt for 1–2 minutes. Remove the lid and stir until fully wilted. If the curry feels too thick, add a splash of water.

5. Taste & serve:
Adjust salt to taste. Spoon the curry over bowls of warm rice, and finish with a generous squeeze of lime.

This is one of those meals that feels both grounding and energizing — colorful, cozy, and deeply satisfying. It’s comfort food, the Tuesday Foods way.