Coconut Satay Curry

In winter I crave lots of soups, curries and veggie stews. I made this Satay coconut curry the other night and it was delicious! Warming, healthy, comforting and quick and easy!

I used coconut water instead of using coconut milk/coconut cream which can be a bit heavy. It was still creamy with the curry paste I made and the peanut butter.

Here comes the recipe:

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  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • 1 tsp of paprika powder
  • 1/2 tsp (less if needed) of chili powder
  • 3 tsp of curry powder
  • 1/2 onion diced
  • 4 garlic cloves
  • 2 cups of coconut water
  • 1/2 cup of peanut butter
  • 2 cm of ginger
  • 1/2 lime juiced
  • 1 tsp tamari
  • salt and pepper to taste
  • 2-3 carrots
  • 1 can of chickpeas
  • 1 red onion
  • broccolini, broccoli or snowpeas
  • cashews, red cabbage, coriander and fresh chili to top (optional)
  • brown rice or noodles to serve it with

In a blender, add the spices, coconut water, garlic, 1/2 onion, ginger, tamari, chili, peanut butter, lime and blend until smooth and creamy.
In a large pan, add a little of oil and cook the curry paste for a few minutes on medium heat.

Add in the diced carrots, onion, broccolini and cook covered with a lid until the veggies are soft. Stir often so the paste doesn’t stick.
Serve with rice and coriander.

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One Comment

  1. The flavours in this meal were amazing. Loved by everyone at the dinner table. I did add a bit more peanut butter to mine and used plain water. Will try with the coconut water next time. Thank you for a great recipe.

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