Inspired by: @plantifullush
Looking for a satisfying, wholesome, and delicious plant-based meal that's quick to prepare? This easy vegan coconut curry recipe is your answer! It's designed for anyone seeking a nourishing, flavorful dish that supports a healthy lifestyle without compromising on taste. Whether you're a seasoned vegan, exploring plant-based eating, or simply want a vibrant and hearty dinner, this curry delivers.
This creamy coconut curry isn't just a treat for your taste buds; it's a powerhouse of nutrition. As @plantifullush beautifully highlights, combining rice with a curry like this thoughtfully provides a complete profile of essential amino acids your body needs to build protein. Beyond protein, this dish is packed with carbohydrates for energy, healthy fats, and vital micronutrients like calcium, vitamin C, vitamin A, and iron. Plus, it's incredibly high in fiber, ensuring you feel full and satiated for longer. This makes it an ideal choice for busy weeknights or a comforting family meal.
Why You'll Love This Recipe
- Quick & Easy: Perfect for weeknight dinners, ready in under 30 minutes.
- Nutrient-Dense: A complete meal providing protein, fiber, healthy fats, and essential vitamins and minerals.
- Flavorful & Satisfying: Rich, creamy, and aromatic with a perfect balance of spices.
- Dietary Friendly: Naturally vegan, dairy-free, egg-free, and can easily be made gluten-free (ensure your curry paste is GF).
- Budget-Friendly: Made with accessible, affordable ingredients.
Ingredients
- 2 tbsp coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to your spice preference)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1/2 cup vegetable broth
- 1 bell pepper, sliced (bell peppers)
- 1 cup chopped carrots or sweet potato (carrots)
- 1 can (15 oz / 425g) chickpeas, rinsed and drained
- 2-3 cups fresh baby spinach or kale
- Salt and black pepper to taste
- Fresh lime juice (from half a lime)
- Cooked basmati rice or brown rice for serving
- Fresh cilantro for garnish (optional)
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions
- Heat coconut or olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add curry paste, turmeric powder, and coriander powder. Sauté for another minute, stirring constantly, to bloom the spices.
- Pour in coconut milk and vegetable broth, stirring to combine and scrape up any bits from the bottom of the pot. Bring to a gentle simmer.
- Add bell pepper and carrots (or sweet potato). Cook for 10-15 minutes, or until vegetables are tender-crisp.
- Stir in the rinsed chickpeas and fresh spinach (or kale). Cook for 2-3 minutes, until spinach wilts.
- Season with salt and black pepper to taste. Squeeze in fresh lime juice for brightness.
- Serve hot over a bed of fluffy basmati or brown rice. Garnish with fresh cilantro if desired.
Variations & Adaptations
- Protein Boost: Add cubed firm tofu or tempeh (pan-fried before adding to the curry), red lentils, or other beans for extra protein.
- Vegetable Medley: Feel free to swap or add your favorite vegetables like broccoli, zucchini, green beans, or mushrooms.
- Spice Level: Adjust the amount of curry paste or add a pinch of chili flakes for more heat. A dash of sriracha can also kick it up a notch.
- Nut-Free: This recipe is naturally nut-free if you use coconut oil. Double-check your curry paste ingredients for any hidden nuts.
- Gluten-Free: Ensure your curry paste is certified gluten-free. All other ingredients are typically naturally gluten-free.
- Creamier Texture: For an even richer curry, stir in a tablespoon of peanut butter or cashew butter at the end.
Tips & Hacks
- Meal Prep Friendly: This coconut curry tastes even better the next day! Prepare a larger batch and store it in airtight containers in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
- Quick Rice Trick: Cook your rice while you're preparing the curry base to save time. Instant rice or pre-cooked pouches can further speed up the process.
- Enhance Flavor: A splash of liquid aminos or soy sauce (or tamari for gluten-free) can add a deeper umami note to the curry.
- Don't Overcook Veggies: Add softer vegetables later in the cooking process to ensure they retain some texture and don't become mushy.
Image Gallery
Ingredients for a delicious and healthy vegan coconut curry.
The enticing final dish, a perfect vegan coconut curry meal.
Related Articles
- Craving another comforting bowl? Check out our Quick and easy vegan miso noodle soup recipe.
- For more plant-based inspiration, explore the Easy Vegan Vietnamese Curry Recipe.
- Looking for other hearty vegan meals? Try our Red Lentil Pasta and Jackfruit Meatballs Recipe.
- Discover more incredible vegan culinary creations from other content creators with Discover A World of Flavor With 8 Plant-based Content Creators.
Try This Recipe!
Ready to enjoy a nourishing and flavorful meal? Give this easy vegan coconut curry a try tonight! Share your creations and feedback on abillion, we love to see how you make our recipes your own.
