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vegetarian coconut curry recipe basic curry base recipe

Vegan/Vegetarian Coconut Curry Recipe

Easy vegan coconut curry recipe to make the base of a gravy is easily made using coconut, cashews and few spices.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 323kcal


  • 2 cups fresh grated coconut or use shredded coconut or coconut flakes
  • 1 cup raw cashews
  • 3 cups water
  • 2 teaspoons garlic crushed
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder  
  • ¼ teaspoon black pepper  
  • 2 tablespoons coriander powder
  • ¼ teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon curry powder optional
  • 2 tablespoons oil
  • salt as required

For seasoning (optional)

  • 1 teaspoon mustard seeds or cumin seeds
  • 5 dry red chilies
  • 1 string curry leaves optional
  • 2 tablespoons oil


  • Add the fresh coconut, cashews and water to the the blender and blend in high speed until the mix is very smooth and gravy like texture.
  • Heat a pan, add oil and heat the oil.
  • Add the crushed garlic and gravy mix we prepared - the coconut cashew mix to the pan with hot oil, cook in low heat stirring frequently.
  • Add the salt and all spices to the gravy in the pan - turmeric, black pepper, red chili powder, coriander powder, cumin powder, garam masala powder and curry powder if using.
  • Let the gravy get cooked with the spices for few minutes or until the mixture starts boiling.
  • As the mixture starts boiling, you can turn off the heat and transfer the pan from the stove so that the gravy will cool down.
  • Now your gravy made of coconut cashew paste with spices is ready to be used as the base curry or base sauce for any recipe that requires curry base. You can add cooked vegetables, beans or lentils to this gravy mix and make soups, stews and exotic curries to accompany any main dish like rice or any kind of breads or noodles or pasta as you wish!
  • In Indian cooking, we often add the tadka or seasoning to the curry gravy. You can also make the seasoning and add it to the gravy if you wish.
  • Heat oil in a pan and when the oil is hot add mustard seeds (or cumin seeds).
  • When the mustard seeds start spluttering, add red chilies and curry leaves and fry for a few seconds.


Now the seasoning is ready, you can add this to the top of curry base prepared. You can serve this curry as it is or you can add whatever you wish to go with it, enjoy!


Calories: 323kcal | Carbohydrates: 15g | Protein: 6g | Fat: 28g | Saturated Fat: 10g | Sodium: 20mg | Potassium: 378mg | Fiber: 4g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 62.1mg | Calcium: 34mg | Iron: 3mg