Coconut-Free Curry

Coconut-Free Curry

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Hello there! It’s been a while since I’ve posted a recipe, so I figured I would finally measure out and write down my most favorite curry recipe for you. I’m sure this isn’t the most traditional curry recipe, but it’s super delicious. Most curries have a coconut milk base to make them thick and rich, but if you know me, you know I’m allergic to coconut and can’t eat those types of curries. Which really sucks when you go out to eat and can’t get the curry! That just meant I had to come up with my own version that won’t make my tongue swell up.

Not only is this more allergy friendly, it’s also super cheap to make. I only just graduated college a year ago and am currently a manger at a bakery, so I’m not exactly bringing in the big bucks. I definitely still consider myself to be on a “college budget” and am constantly trying to come up with new, cheap meal ideas that I can stretch out for a few days with leftovers. This is absolutely one of those meals. I’ve made this and shared it with my partner and roommate/best friend and STILL had enough leftovers for at least 3 more meals. It also freezes really well!

I love making curry because it comes together so quickly and is perfect for weeknight meals. Most nights I don’t get home until 7pm or later, but luckily this curry comes together in about 30 minutes or less. Plus, most of the time is down time while the curry simmers, which earns it bonus points in my book. I don’t know about you, but I’m a sucker for quick and easy, but still healthy, meals.

Get ready for lots o’ curry.


  • 2 Cups Dry Long Grain White Rice
  • 4 Cups Water
  • 2 Tsp Olive Oil
  • 1 Medium Yellow Onion
  • 2 Cups Diced Potatoes
  • 1 Medium Carrot, Chopped
  • 2 Cloves Minced Garlic
  • 1 1/2 Tsp Curry Powder
  • 1 15oz Can Diced Tomatoes
  • 1 15oz Can Chickpeas
  • 1 1/2 Cups Water
  • 1/2 Cup Plain Soymilk
  • 2 Tbsp Peanut Butter
  • 1 Bag Frozen Mixed Veggies (I used a California blend)
  • Salt and Pepper to Taste


In a medium saucepan, combine the 2 cups of white rice and 4 cups of water. Cover and simmer for about 15 minutes, or until all the liquid has been absorbed.

While the rice cooks, in a large pot, add the olive oil and onion. Cook over medium heat until the onion becomes translucent, then add the garlic, carrot, potatoes, and curry powder. Continue to cook for another minute, then add the diced tomatoes and water. Cover the pot with a lid and bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork tender.

Add the peanut butter and frozen veggies, cover and cook for another 5 minutes, until the veggies are tender. Lastly, add the soymilk and let the curry simmer with the lid off for 5 more minutes to allow it to thicken.