This Curry Coconut Milk Oatmeal is a savory, spicy game-changer for anyone tired of sweet oatmeal. It’s creamy, fragrant, and ready in under 30 minutes for a deeply satisfying meal any time of day.
Craving a delicious Curry Coconut Milk Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Curry Coconut Milk Oatmeal
- Flavor adventure: Savory curry spices meld beautifully with creamy coconut milk.
- Incredibly versatile: Top with eggs, greens, or roasted veggies for a custom meal.
- Comes together quickly: Ready in about 20–25 minutes, perfect for busy days.
- Naturally creamy & dairy-free: Luxurious texture from coconut milk, no dairy needed.
Ingredients & Tools
- 1 tablespoon coconut oil or neutral oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1–2 teaspoons curry powder (adjust to your spice preference)
- ½ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 cup rolled oats (old-fashioned, not instant)
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or sugar (optional, to balance flavors)
- Salt and black pepper to taste
- For serving: fresh cilantro, lime wedges, sliced scallions, toasted coconut flakes, or a soft-boiled egg
Tools: Medium saucepan, wooden spoon, measuring cups and spoons, grater for ginger
Notes: Using full-fat coconut milk is key for a rich, creamy body. Don’t skip the fresh aromatics like garlic and ginger—they build a flavor foundation that makes all the difference.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 8 g |
| Fat: | 25 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Instant oats will turn to mush. Rolled oats hold their texture better and give you that perfect creamy-yet-chewy consistency.
- Don’t rush the aromatics. Sautéing the onion, garlic, and ginger until fragrant is crucial—it unlocks their flavors and ensures they don’t taste raw in the final dish.
- Toast the spices. Adding the curry powder and turmeric to the pan for just 30 seconds before the liquid goes in makes them bloom, deepening their aroma and color.
- Shake that coconut milk can! Full-fat coconut milk can separate, so give it a good shake before opening to blend the thick cream and liquid.
- Taste and adjust at the end. Oats absorb salt, so wait until the oatmeal is cooked to do your final seasoning with salt, pepper, or an extra splash of soy sauce.
How to Make Curry Coconut Milk Oatmeal
Step 1: Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—about 4–5 minutes. You’ll notice the kitchen starts to smell amazing already. If the onion starts to brown, just lower the heat a little.
Step 2: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter. This is where the flavor base really comes together.
Step 3: Add the curry powder, turmeric, and red pepper flakes (if using). Stir constantly for about 30 seconds until the spices are toasted and aromatic. You should see the color deepen slightly and smell that warm, toasty curry scent. This step makes a huge difference in the final flavor.
Step 4: Pour in the rolled oats and stir to coat them in the spiced oil. Let them toast for a minute—this helps them stay chewy and absorb the liquid more evenly later. They’ll look glossy and smell a little nutty.
Step 5: Add the coconut milk, vegetable broth, soy sauce, and maple syrup (if using). Give everything a good stir, scraping the bottom of the pan to lift any stuck-on bits. Bring the mixture to a gentle simmer.
Step 6: Once simmering, reduce the heat to low and cover the pan. Let the oatmeal cook for 10–12 minutes, stirring occasionally to prevent sticking. You’ll notice it thickening and becoming creamy. If it looks too thick, add a splash more broth or water.
Step 7: After 10 minutes, check the consistency. The oats should be tender but not mushy. Turn off the heat and let it sit, covered, for 2–3 minutes—this allows the oatmeal to absorb any remaining liquid and become perfectly creamy.
Step 8: Season to taste with salt and black pepper. Remember, the soy sauce already adds saltiness, so start with a pinch and adjust from there. The oatmeal should be richly spiced, slightly savory, and luxuriously creamy.
Step 9: Divide the oatmeal into bowls and top with your favorite garnishes. A squeeze of fresh lime juice, some chopped cilantro, and sliced scallions are my go-tos. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze in portions up to 3 months; thaw overnight in fridge.
- Reviving: Reheat with a splash of broth or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- Sautéed spinach or kale — The slight bitterness of the greens balances the rich, creamy oatmeal beautifully. Just wilt them in a pan with a little garlic before serving.
- Roasted sweet potatoes or carrots — Their natural sweetness is a lovely contrast to the savory, spiced oats. Cube and roast them with oil and salt until tender and caramelized.
- A soft-boiled or fried egg — The runny yolk adds a silky sauce that takes the oatmeal to another level. It’s pure comfort in a bowl.
Drinks
- Masala chai — The warm spices in the chai echo the curry flavors in the oatmeal, creating a cozy, harmonious pairing.
- Iced ginger tea — If you’re having this for lunch, the zingy, refreshing ginger tea cleanses the palate and complements the dish’s warmth.
- Sparkling water with lime — The bubbles and citrus cut through the richness of the coconut milk, making each bite feel fresh and light.
Something Sweet
- Mango slices with chili salt — The sweet, juicy mango with a hint of spice is a fantastic way to end the meal on a bright, tropical note.
- Coconut macaroons — These chewy, coconutty cookies continue the theme and satisfy your sweet tooth without overwhelming the savory experience.
- Dark chocolate with sea salt — A small square of high-quality dark chocolate provides a rich, bittersweet finish that contrasts nicely with the spiced oatmeal.
Top Mistakes to Avoid
- Using quick or instant oats. They cook too fast and turn mushy, losing the pleasant texture that makes this dish so satisfying. Stick with old-fashioned rolled oats for the best results.
Curry Coconut Milk Oatmeal
Try this savory Curry Coconut Milk Oatmeal recipe for a creamy, dairy-free breakfast or lunch. Ready in 20 minutes with simple ingredients. Make it today!
Ingredients
For the Ingredients
-
1 tablespoon coconut oil or neutral oil
-
1 small yellow onion (finely chopped)
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2 cloves garlic (minced)
-
1 teaspoon fresh ginger (grated)
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1–2 teaspoons curry powder (adjust to your spice preference)
-
½ teaspoon ground turmeric
-
¼ teaspoon red pepper flakes (optional, for heat)
-
1 cup rolled oats (old-fashioned, not instant)
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1 can full-fat coconut milk (13.5 oz / 400 ml)
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1 cup vegetable broth or water
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1 tablespoon soy sauce or tamari
-
1 teaspoon maple syrup or sugar (optional, to balance flavors)
-
Salt and black pepper (to taste)
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For serving (fresh cilantro, lime wedges, sliced scallions, toasted coconut flakes, or a soft-boiled egg)
Instructions
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Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—about 4–5 minutes. You’ll notice the kitchen starts to smell amazing already. If the onion starts to brown, just lower the heat a little.01
-
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter. This is where the flavor base really comes together.02
-
Add the curry powder, turmeric, and red pepper flakes (if using). Stir constantly for about 30 seconds until the spices are toasted and aromatic. You should see the color deepen slightly and smell that warm, toasty curry scent. This step makes a huge difference in the final flavor.03
-
Pour in the rolled oats and stir to coat them in the spiced oil. Let them toast for a minute—this helps them stay chewy and absorb the liquid more evenly later. They’ll look glossy and smell a little nutty.04
-
Add the coconut milk, vegetable broth, soy sauce, and maple syrup (if using). Give everything a good stir, scraping the bottom of the pan to lift any stuck-on bits. Bring the mixture to a gentle simmer.05
-
Once simmering, reduce the heat to low and cover the pan. Let the oatmeal cook for 10–12 minutes, stirring occasionally to prevent sticking. You’ll notice it thickening and becoming creamy. If it looks too thick, add a splash more broth or water.06
-
After 10 minutes, check the consistency. The oats should be tender but not mushy. Turn off the heat and let it sit, covered, for 2–3 minutes—this allows the oatmeal to absorb any remaining liquid and become perfectly creamy.07
-
Season to taste with salt and black pepper. Remember, the soy sauce already adds saltiness, so start with a pinch and adjust from there. The oatmeal should be richly spiced, slightly savory, and luxuriously creamy.08
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Divide the oatmeal into bowls and top with your favorite garnishes. A squeeze of fresh lime juice, some chopped cilantro, and sliced scallions are my go-tos. Serve immediately while it’s hot and comforting.09
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