Easy Coconut Curry

This meal is the easiest meal you’ll ever make for yourself. Inspired from the beaches of South India, this has all the heady spices and tadka of a heavenly curry that stands strong on it’s own. And you’ve got to believe it when I say it – this curry barely needs some rice as an accompaniment!

The tempering of simple masalas – mustard seeds, fenugreek seeds, curry leaves, dried red chilli and just some turmeric and hing, teamed with coconut milk helps make this curry within minutes. I used par-boiled green beans to quicken the time and I chose not to fry the paneer for love-handle-reasons, but you can definitely do the opposite, and even add more veggies. This curry originally belongs with a good fish, so, by all means, go ahead and do the original.

Note: if you are on Instagram, follow me at: @kitchentherapyindia and check out the InstaStories Highlight for the video of the makings!

The Recipe
Serves 1


  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds (methi dana)
  • 1/4 tsp hing
  • 1/4 tsp turmeric
  • 4-5 curry leaves
  • 2 whole black pepper
  • 1 dried red chilli
  • 1/2 cup green beans, par boiled
  • 1/2 cup paneer cubes
  • 1/2 tsp salt
  • 100ml coconut milk
  • rice, to serve


  • Place a non-stick pan on heat and pour the oil.
  • Once the oil has warmed, add the mustard seeds and coriander seeds.
  • As soon as they start to sizzle, add the hing, turmeric, black pepper, curry leaves and dried red chilli.
  • Stir for a few minutes and then add the green beans and let cook for a few minutes, stirring occasionally.
  • Add the paneer and sauté for a few minutes.
  • Pour the coconut milk and salt and let the curry simmer for another 5 minutes.
  • Remove from heat and serve with plain rice.