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.

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!

Vegan Coconut Curry

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.

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!

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/coriander leaves and nigella seeds if you have them available. 

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.

If you make this recipe, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.

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 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Calories: 419kcal

Author: Diana

Ingredients

• 2 tbsp canola oil or coconut oil2 tbsp canola oil or coconut oil
• 1 cinnamon stick1 cinnamon stick
• 6 cloves6 cloves
• 8 black peppercorns8 black peppercorns
• 10 curry leaves optional10 curry leaves optional
• 1 large onion1 large onion
• 4 cloves garlic4 cloves garlic
• 1 tbsp ginger peeled and grated or diced1 tbsp ginger peeled and grated or diced
• 1 green chili deseeded and finely chopped1 green chili deseeded and finely chopped
• 1 tbsp ground turmeric1 tbsp ground turmeric
• 2 tsp salt2 tsp salt
• 1 (400 ml) can coconut milk1 (400 ml) can coconut milk
• ¼ cup water¼ cup water
• 8 new potatoes8 new potatoes
• 2 carrots2 carrots
• 1 cup cauliflower and broccoli florets1 cup cauliflower and broccoli florets
• 8 cherry tomatoes8 cherry tomatoes
• nigella seeds for garnish optionalnigella 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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