Easy Coconut Curry

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Adjust Servings:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/4 tsp hing
1/4 tsp turmeric
4-5 curry leaves
2 whole black pepper
1 dried red chilli
1/2 cup green beans, par boiled
1/2 cup paneer cubes
1/2 tsp salt
100ml coconut milk
rice, to serve

Easy Coconut Curry

  • Serves 1
  • Medium




This meal is the easiest meal you’ll ever make for yourself. Inspired from the beaches of South India, this has all the heady spices and tadka of a heavenly curry that stands strong on it’s own. And you’ve got to believe it when I say it – this curry barely needs some rice as an accompaniment!

The tempering of simple masalas – mustard seeds, coriander seeds, curry leaves, dried red chilli and just some turmeric and hing, teamed with coconut milk helps make this curry within minutes. I used par-boiled green beans to quicken the time and I chose not to fry the paneer for love-handle-reasons, but you can definitely do the opposite, and even add more veggies. This curry originally belongs with a good fish, so, by all means, go ahead and do the original.

Note: if you are on Instagram, follow me at: @kitchentherapyindia and check out the InstaStories Highlight for the video of the makings!

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Place a non-stick pan on heat and pour the oil.
Once the oil has warmed, add the mustard seeds and coriander seeds.
As soon as they start to sizzle, add the hing, turmeric, black pepper, curry leaves and dried red chilli.
Stir for a few minutes and then add the green beans and let cook for a few minutes, stirring occasionally.
Add the paneer and sauté for a few minutes.
Pour the coconut milk and salt and let the curry simmer for another 5 minutes.
Remove from heat and serve with plain rice.

Kamini Patel

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