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VEGAN COCONUT CURRY
18

VEGAN COCONUT CURRY

NUTRITION
HEALTHY RECIPES
Sep 15, 2024

VEGAN COCONUT CURRY

This Vegan Coconut Curry is a rich and creamy dish featuring a blend of chickpeas, mixed vegetables and aromatic curry spices simmered in a coconut milk-based sauce. Adding garlic and olive oil adds depth to the flavour, while the curry powder infuses the dish with warmth. This one-pot meal is perfect for a quick, satisfying, nutritious, healthy dinner. Chickpeas and vegetables make it a filling and nutritious option for those looking for a plant-based, gluten-free meal with a creamy, indulgent texture.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1 serving

CUISINE

Indian, Thai, Asian

PREPARATION / TECHNIQUES

Sauté, Simmer, One-Pot Wonders

OCCASION / HOLIDAY

Weeknight Dinner, Fall, Winter, Comfort Food, Potluck, Family Gathering

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Healthy, High Fibre, Gluten-Free, Low Cholesterol, Quick & Easy, Organic

DISH TYPE

Curry, Main Dish

INGREDIENTS FOR VEGAN COCONUT CURRY

  • 1/4 cup chickpeas, rinsed
  • 1/4 cup coconut milk
  • 1/4 cup mixed vegetables (carrots, peas, bell peppers)
  • 1/2 clove garlic, minced
  • 1/2 tbsp curry powder
  • 1/2 tbsp olive oil
  • Salt to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 220
  • Protein: 5g
  • Carbohydrates: 18g
  • Fibre: 5g
  • Fat: 15g
  • Saturated Fat: 9g
  • Sodium: 300mg
  • Sugars: 4g

PREPARATION FOR VEGAN COCONUT CURRY

  1. Heat the Olive Oil: Heat the olive oil over medium heat in a small saucepan. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  1. Add the Curry Powder: Stir in the curry powder and cook for another 30 seconds to release its aroma.
  1. Add the Vegetables: Add the mixed vegetables (carrots, peas, bell peppers) to the pan and sauté for 3-4 minutes until slightly softened.
  1. Add Chickpeas and Coconut Milk: Stir and pour in the coconut milk. Bring the mixture to a gentle simmer.
  1. Simmer the Curry: Let the curry simmer for 5-7 minutes, stirring occasionally, until you thoroughly cook the vegetables and combine the flavours nicely.
  1. Season and Serve: Season the curry with salt to taste. Serve hot, and enjoy the creamy, flavourful curry with rice or naan.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR VEGAN COCONUT CURRY

  • Adjust the thickness of the curry by adding more or less coconut milk based on your preference.
  • Add a pinch of red pepper flakes or a fresh chilli for a spicier version.
  • Use full-fat coconut milk for a creamier curry or light coconut milk for a lighter version.

VARIATIONS

  • Add tofu or tempeh for an extra protein boost.
  • Swap chickpeas with lentils or black beans for a different flavour profile.
  • Add a tablespoon of peanut butter to the sauce for a more decadent curry.
  • Experiment with vegetables like sweet potatoes, spinach, or zucchini for variety.

PREPPING AND STORAGE

  • Fridge: Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
  • Freezer: This curry freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.

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