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spoon scooping up coconut curry in green bowl
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🧡 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 minutes
Cook Time 0 minutes
0 minutes
Total Time 28 minutes
Servings 6
Calories 647.9kcal
Author Marcie & Julie

Equipment

Ingredients

  • 3 Tablespoon coconut oil
  • 2 Tablespoon curry powder
  • 1 yellow onion chopped
  • 2 cloves garlic minced or chopped
  • 1 small knob ginger peeled & grated
  • 2 carrots peeled & grated
  • 1 green bell pepper chopped
  • 1 cup vegetable broth
  • 1 ½ teaspoon salt divided
  • 3 medium Yukon gold potatoes cut into 1" chunks
  • 15 oz diced tomatoes
  • 2 cans unsweetened coconut milk 13.66 fl oz each
  • 1 teaspoon turmeric
  • ½ cup frozen peas
  • 1 handful spinach
  • 1 teaspoon lime juice
  • Minute rice
  • crispy onion bits optional as garnish

Instructions

  • 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 3 minutes, stirring occasionally.
  • Add carrots, green pepper, broth and ½ teaspoon of the salt. Bring to simmer, cover and cook for 5 minutes.
  • Remove lid and add potatoes, tomatoes, coconut milk, the remaining 1 teaspoon salt and turmeric. Bring to a boil, reduce heat to a simmer, and cover again. Cook for 10 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.

Video

Notes

  • Choice of pot - a 5 ½ 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. They cook faster than sliced carrots, bulk up the sauce nicely, and are more hidden. 

Nutrition

Serving: 1 serving | Calories: 647.9kcal | Carbohydrates: 69.3g | Protein: 10.4g | Fat: 39.7g | Saturated Fat: 34.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2g | Sodium: 890.1mg | Potassium: 1082.4mg | Fiber: 9.1g | Sugar: 10.2g | Vitamin A: 4220.2IU | Vitamin C: 52.7mg | Calcium: 96.4mg | Iron: 7.5mg