Name: Coconut Curry with Peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 oz onion (diced (284g)); 1 red bell pepper (sliced (250g)); 1½ tsp kosher salt; 1/4 tsp pepper; 5 cloves minced garlic (or frozen cubes); 5 tsp minced ginger (or frozen cubes); 1 Tbsp. garam masala; 1 Tbsp. mild curry powder; 2 tsp. turmeric; 2 Tbsp. tomato paste (30g); 12 oz jarred marinara (336g); 13.5 oz can lite coconut milk (378g); Parsley for garnish

This creamy, flavorful Coconut Curry with Peppers is made in just 20 minutes! It’s a quick, dairy-free dinner packed with warm spices and perfect with your favorite protein and rice (or zoodles for a low-carb option).

About This Recipe

If you need a fast, flavor-packed dinner, this Coconut Curry with Peppers is it. It’s rich, cozy, and full of warm spices, and comes together in just 20 minutes!

This is one of those easy recipes you can throw together on a busy night and still feel like you made something really special. Pair it with your favorite protein and a base like rice or cauliflower rice, and you’ve got a complete meal that will satisfy all your takeout cravings for WAY less calories!

I love this coconut curry because it’s quick, flexible, and packed with flavor. It’s naturally dairy-free, easy to customize, and works with just about anything you have on hand, from meatballs to chickpeas. Plus, the flavors continue to develop as it sits so I love this one for leftovers the next day!

For more delicious recipes, try my Pineapple Chicken Stir Fry, Spaghetti Squash Pad Thai or Thai Basil Turkey Veggie Skillet.

Ingredients and Substitutions

Onion: Yellow or white onions both work well, and you could also use pre-diced frozen onion to save time.
Red bell pepper: You can swap in orange or yellow peppers, or even toss in a mix if you have them.
Garlic and ginger: Frozen cubes are a great shortcut and work perfectly here.
Seasoning: Garam masala, mild curry powder, and turmeric create a warm, layered flavor. You can adjust amounts to taste or add a pinch of cayenne if you want more heat.
Tomato paste + marinara: This combo adds richness, acidity, and depth without needing multiple ingredients. The marinara acts as a shortcut for a spiced tomato base. Use your favorite jarred sauce.
Lite coconut milk: Make sure to use the canned coconut milk. You can use full-fat coconut milk for a richer, thicker curry; just note that the macros will change.
Parsley: Or use cilantro or whatever you have on hand to garnish!

Dietary Adaptations

GF/DF: Naturally.
Vegetarian/vegan: Serve with chickpeas, lentils, tofu, or veggies instead of meat.
Low-carb: Pair with cauliflower rice, zoodles, or serve over roasted or steamed vegetables.
Higher protein: Add lean chicken, shrimp, turkey meatballs, or your favorite protein.

How To Make

Heat a large, heavy-bottomed skillet over medium-high heat with a spritz of oil. Add diced onion and cook for five minutes until fragrant and tender. Add bell peppers, salt, and pepper, and cook for another 3 minutes, stirring often.
Add garlic, ginger, spices, and tomato paste and stir for one minute to wake up the spices. Add marinara and coconut milk and combine well. Bring to a low boil and let it cook for a couple of minutes before turning down to a simmer.
Enjoy with your protein of choice (we love meatballs!) over rice, cauliflower rice, noodles… Or zoodles! I even love it over a bed of steamed broccoli.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

This curry also freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

For More Delicious Dinner Recipes

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