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    Home » Meal Type » Vegan » Vegan Coconut Curry

    Vegan Coconut Curry

    Published on August 29, 2019 | updated on December 3, 2020 by Diana

    Jump to Recipe

    Easy, simple, and comforting Indian-inspired vegan coconut curry that is loaded with healthy vegetables, coconut cream, and fragrant spices. Serve it with basmati rice or homemade naan bread.

    Vegan Coconut Curry in a white bowl served with rice

    Ever since we switched to a plant-based diet, and our food became mainly plants, we started making lots of curries. And when I say lots, I mean LOADS of different curries! We have a curry at least once every 3 days, and it can be something like a sweet potato curry, an eggplant and chickpea curry, a kidney bean curry when I need that extra protein intake or this seriously easy mixed vegetable curry that I make on busy days!

    Table of Contents hide
    1 Vegan Coconut Curry Recipe
    2 The Ingredients
    3 How to make a vegan coconut curry
    4 Meal Prep
    5 Vegan Coconut Curry

    Vegan Coconut Curry Recipe

    Whichever curry I make, it’s always so good and comforting. This easy coconut curry that I’m sharing with you today is one of my favorites. It’s LOADED with veggies, and the coconut milk turns out so fragrant as it’s infused with lovely spices.

    The only trick here, is to make sure that the vegetables are properly cooked. Potatoes and carrots take longer to cook than cauliflower and broccoli, and cherry tomatoes do not need to be cooked in this recipe – they’re just steamed under the lid for a perfect texture.

    Vegan Coconut Curry

    The Ingredients

    You will need:

    • Onion, garlic, ginger, chilli.
    • Vegetables – I used new potatoes, carrots, cauliflower, broccoli, cherry tomatoes.
    • Coconut milk (canned) + water.
    • Spices – I used fresh curry leaves but that’s totally optional, cinnamon stick, cloves, black peppercorns, ground turmeric, and salt.
    • Oil – canola or coconut oil.

    You can use normal potatoes instead of new potatoes, just chop them in smaller pieces. You could also use eggplant/aubergine, green beans, you name it!

    Ingredients needed to make coconut curry

    How to make a vegan coconut curry

    • Prep the vegetables. Peel and dice the onion, peel and slice the carrots, chop the broccoli and cauliflower into florets, slice the cherry tomatoes into halves and if your baby potatoes are too big then slice into halves. Deseed and finely chop the green chili, and peel and crush the garlic cloves.
    • In a large pot, heat the oil over medium heat.
    • Add cinnamon stick, cloves, black peppercorns, and curry leaves if using. Cook for a couple of minutes, then add the onion and cook until it becomes soft and translucent. Then add garlic, ginger, and chili and cook for a couple of minutes.
    • Add turmeric, water, and coconut milk. As well as the salt, and potatoes. Cover with the lid and cook for 5 minutes. Then add the carrots and cook for 3 more minutes. Add the broccoli and cauliflower and cook for 2-3 more minutes (make sure that all the veggies are soft enough to eat, but they should stay a bit crunchy and the broccoli is still green). And finally, switch off the heat, add the cherry tomatoes and cover with the lid. 
    • Serve over basmati rice or naan bread. You can garnish with fresh cilantro leaves and nigella seeds if you have them available. 
    Curry in a white bowl, served with rice, and a spoon on the side

    Meal Prep

    This coconut curry is perfect for meal prep. I usually make this on a Sunday and have it for dinner for at least 2-3 days. Store it in the fridge in an airtight container for up to 5 days.

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    Vegan Coconut Curry

    Easy, simple and comforting Indian inspired vegan coconut curry that is loaded with healthy vegetables, coconut cream and fragrant spices. Serve it with basmati rice or naan bread.
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 419kcal
    Author: Diana

    Ingredients

    • 2 tablespoons canola oil or coconut oil
    • 1 cinnamon stick
    • 6 cloves
    • 8 black peppercorns
    • 10 curry leaves optional
    • 1 large onion
    • 4 cloves garlic
    • 1 tablespoon ginger peeled and grated or diced
    • 1 green chili deseeded and finely chopped
    • 1 tablespoon ground turmeric
    • 2 teaspoons sea salt
    • 1 (400 ml) can coconut milk
    • ¼ cup water
    • 8 baby potatoes
    • 2 carrots
    • 1 cup cauliflower and broccoli florets
    • 8 cherry tomatoes
    • nigella or black sesame seeds for garnish – optional

    Instructions

    • Prep the vegetables. Peel and dice the onion, peel and slice the carrots, chop the broccoli and cauliflower into florets, slice the cherry tomatoes into halves and if your baby potatoes are too big then slice into halves. Deseed and finely chop the green chili, and peel and crush the garlic cloves.
    • In a large pot, heat the oil over medium heat.
    • Add the cinnamon stick, cloves, black peppercorns, and curry leaves if using. Cook for a couple of minutes, then add the onion and cook until it becomes soft and translucent. Then add garlic, ginger, and chili and cook for a couple of minutes.
    • Add the turmeric, water, and coconut milk. As well as the salt, and potatoes. Cover with the lid and cook for 5 minutes. Then add the carrots and cook for 3 more minutes.
    • Add the broccoli and cauliflower and cook for 2-3 more minutes (make sure that all the veggies are soft enough to eat, but they should stay a bit crunchy and the broccoli is still green). And finally, switch off the heat, add the cherry tomatoes and cover with the lid.
    • Serve over basmati rice or naan bread. You can garnish the curry with fresh cilantro leaves and nigella seeds if available.

    Nutrition

    Calories: 419kcal | Carbohydrates: 41g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Sodium: 1251mg | Potassium: 1123mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5356IU | Vitamin C: 96mg | Calcium: 85mg | Iron: 6mg
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    1. Traci

      August 30, 2019 at 2:47 pm

      5 stars
      Absolutely gorgeous, easy, and delicious! Thank you for another winner…this one’s going straight into my curry collection 🙂

      Reply
    2. Dannii

      August 30, 2019 at 2:13 pm

      5 stars
      I love a coconut curry. So creamy and comforting.

      Reply
    3. Heidy L. McCallum

      August 30, 2019 at 1:19 pm

      5 stars
      I love a good Vegan Curry and this looks amazingly good. I love it over rice but my husband does not. Do you have any suggestions for his mean instead of the rice? I don’t want him to miss out on a great recipe. I am totally excited to make this dish and cannot wait to hear your suggestions.

      Reply
      • Diana

        August 31, 2019 at 4:45 pm

        Naan bread is great with curries. I personally like to have curries with mashed potatoes, people think it’s weird but I like it!

        Reply
    4. Kelly Anthony

      August 30, 2019 at 12:32 pm

      5 stars
      This vegan coconut curry will make the perfect weeknight meal for my family. I’m always looking for more ways to get my kids to eat more veggies and this will work perfectly.

      Reply
    5. Alina

      August 30, 2019 at 12:09 pm

      5 stars
      Vegetables look so appetizing! I need to try your recipe, it looks interesting to me.

      Reply

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    Hello and welcome to Little Sunny Kitchen! I'm Diana and I love cooking with fresh, and seasonal ingredients. I'm a trained chef, food blogger, and photographer. More about me!

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