🧡 Coconut Curry Recipe for Kids

Kids love our delicious, mild coconut curry! Big flavor, no heat, and full of veggies, here's a curry recipe for kids that satisfies adults!

Course Dinner, Lunch, Main Course

Cuisine Americanized Indian, Indian

Diet Vegetarian

Prep Time 0

Cook Time 0

Total Time 28

Servings

Calories 647.9kcal

3 Tablespoon coconut oil
2 Tablespoon curry powder
1 medium yellow onion chopped (or 1 Tbsp onion powder)
2 cloves garlic minced or chopped (or 1/2 tsp garlic powder)
1 1" small knob ginger peeled & grated, minced or chopped (or 1/4 tsp ginger powder)
2 carrots peeled & grated
1 green bell pepper chopped
3 medium Yukon gold potatoes cut into 1" chunks
1 cup vegetable broth
1 1/2 teaspoon salt divided
15 oz diced tomatoes
2 cans unsweetened coconut milk 13.66 fl oz each
1 teaspoon turmeric
1/2 cup frozen peas
1 handful spinach
1 teaspoon lime juice
Minute rice
crispy onion bits optional as garnish

Heat a skillet on medium heat. Add coconut oil and when heated, add in curry powder. Stir oil and spice together for 1-2 mins. Next add onion, garlic, and ginger to the pan. Cook for 2-3 minutes, stirring occasionally.
Increase heat. Add carrots, green pepper, potatoes, broth and 1/2 teaspoon of the salt. Bring to a boil. Then reduce heat to simmer and cover. Cook covered for 10 minutes.
Remove lid and add tomatoes, coconut milk, the remaining 1 teaspoon salt and turmeric. Cover again, and cook covered for 5 minutes.
Remove lid, add frozen peas and cook for 2 more minutes. Stir in spinach and lime juice when you are just about ready to eat. Serve over rice.

Time crunch - This recipe takes the full 28 minutes, assuming all ingredients are pre-cut/chopped. To cut down on prep time, use powders for onion, garlic, and ginger. Or use pre-minced garlic & ginger. Buy pre-shredded carrots, and don't peel your potatoes.
Choice of pot - a 5 1/2 qt dutch oven is great! It's wider than a stockpot (and still deep), so more comfortable to stir and scoop ingredients into.
Don't rush step 1. Cooking the curry powder in oil for a few minutes makes the curry flavor and aroma extra vibrant. It brightens the whole dish.
Coconut milk - use canned coconut milk (not from a carton) in order to get maximum thickness and flavor.
Shred the carrots (if you can). They cook faster than sliced carrots, bulk up the sauce nicely, and are more hidden.