Dairy-Free Spicy Crab Curry

Dive into the vibrant flavors of this Dairy-Free Spicy Crab Curry, a coastal-inspired dish brimming with bold spices and creamy coconut milk. Perfectly simmered crab is bathed in a rich curry base made from pureed tomatoes, aromatic curry leaves, and a medley of warming spices like turmeric, coriander, and cumin. This gluten-free recipe skips conventional cream, relying on luscious coconut milk for a dairy-free twist that enhances the dish's tropical flair. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this quick and easy dinner option comes together in just 45 minutes, making it a showstopping centerpiece for any meal. Serve it with steamed rice or flatbread to complete this irresistible seafood feast!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g fresh or frozen crab (cleaned and cut into pieces)
• 2 tbsp coconut oil
• 1 large yellow onion (finely chopped)
• 1 tbsp ginger (minced)
• 3 cloves garlic (minced)
• 2 green chili (slit lengthwise)
• 10 leaves curry leaves
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder (adjust to taste)
• 400 ml canned coconut milk (full-fat)
• 1 tbsp tamari or soy sauce (ensure gluten-free if needed)
• 200 g fresh tomatoes (pureed)
• 1 cup water
• 2 tbsp fresh cilantro (chopped, for garnish)
• 4 pieces lime wedges (for serving)
• 1 tsp salt

Directions

Step 1

Prepare the crab by cleaning it thoroughly and cutting it into manageable pieces. If using pre-cleaned crab, ensure it is fully thawed and ready to cook.

Step 2

In a large, deep skillet or wok, heat the coconut oil over medium heat.

Step 3

Add the finely chopped onion to the skillet and sauté for 5–6 minutes, stirring frequently, until translucent.

Step 4

Stir in the minced ginger, minced garlic, green chilies, and curry leaves. Cook for another 2–3 minutes until fragrant.

Step 5

Sprinkle in the ground turmeric, coriander, cumin, and red chili powder. Stir well to toast the spices for 1 minute.

Step 6

Add the pureed tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate.

Step 7

Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer.

Step 8

Season the curry with tamari or soy sauce and salt, adjusting to taste.

Step 9

Carefully add the crab pieces to the skillet, ensuring they are fully submerged in the sauce.

Step 10

Cover the skillet and let the curry simmer over medium-low heat for 15 minutes, or until the crab is cooked through. Stir occasionally to prevent sticking.

Step 11

Remove the skillet from heat and garnish the curry with fresh chopped cilantro.

Step 12

Serve the Dairy-Free Spicy Crab Curry hot, paired with steamed rice or flatbread. Provide lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(1628.9g)

Amount per serving	% Daily Value*
Calories	1851.4

Total Fat 135.3g	0%
Saturated Fat 109.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 265mg	0%
Sodium 4846.6mg	0%
Total Carbohydrate 63.6g	0%
Dietary Fiber 19.2g	0%
Total Sugars 26.5g
Protein 117.1g	0%

Vitamin D 0IU	0%
Calcium 696.1mg	0%
Iron 23.7mg	0%
Potassium 3633.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 24.1%

Carbs: 13.1%