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
- 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.
- Add the Curry Powder: Stir in the curry powder and cook for another 30 seconds to release its aroma.
- Add the Vegetables: Add the mixed vegetables (carrots, peas, bell peppers) to the pan and sauté for 3-4 minutes until slightly softened.
- Add Chickpeas and Coconut Milk: Stir and pour in the coconut milk. Bring the mixture to a gentle simmer.
- Simmer the Curry: Let the curry simmer for 5-7 minutes, stirring occasionally, until you thoroughly cook the vegetables and combine the flavours nicely.
- 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.