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Spinach and Sweet Pea Coconut Curry (Vegan, Gluten Free)

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
This sweet and savory Spinach and Sweet Pea Coconut Curry is so thick and creamy, and  loaded with nutritious spinach and sweet peas. 


  • 1 can light coconut milk
  • 1 can full fat coconut milk - do not shake (refrigerate overnight)- do not use liquid
  • 1 tablespoon curry powder
  • 1 teaspoon coconut sugar or maple syrup - optional
  • 1/2 teaspoon minced ginger
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted vegetable broth
  • 1 medium yellow onion - diced
  • 3 garlic cloves - minced
  • 1 cup vegetable broth
  • 10 oz. frozen spinach - defrosted and excess moisture removed
  • 10 oz. about 1 1/3 cup frozen sweet peas (not canned), defrosted


  • In a medium pot, add 1 can light coconut milk. Over medium heat, bring to a slow boil, and cook for 20 minutes, stirring occasionally. Add the thick coconut paste from the can of full fat coconut milk (do not use the liquid from the can). Melt into the hot coconut milk and then add curry powder, coconut sugar, ginger, cayenne pepper, salt, and pepper. Stir and cook for another 5 minutes.
  • While the coconut milk is simmering, cook the veggies. In a medium saucepan, add the vegetable broth over medium heat. Add onions and cook until translucent, about 5-6 minutes. Add the garlic and sauté for 1 minute. Add vegetable broth, spinach and sweet peas and simmer for 2-3 minutes.
  • Combine the veggie and coconut milk together and stir. Serve over basmati white rice or on its own.
  • *Tip- I cook coconut basmati rice in the rice cooker....1 cup white basmati rice, 1 1/2 cups water, and 1/4 cup unsweetened coconut flakes. Yum!


Calories: 245kcal | Carbohydrates: 29.7g | Protein: 17.3g | Fat: 12.6g | Sodium: 474mg | Sugar: 7.1g
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