Vegan Coconut Curry is a rich, comforting curry filled with tender vegetables, chickpeas, and creamy coconut milk. A perfect plant-based meal that’s quick and satisfying!
- 1 tablespoon coconut oil or vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder or Thai curry paste
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 cup cauliflower florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa, for serving
- Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and cook for 3-4 minutes until softened.
- Add curry powder: Stir in the curry powder or Thai curry paste and cook for another minute to release its flavor.
- Add coconut milk and broth: Pour in the coconut milk and vegetable broth, and stir well to combine.
- Add vegetables and chickpeas: Add the diced sweet potato, cauliflower, bell pepper, zucchini, and chickpeas. Season with salt and pepper, bring to a simmer, and cook for 15-20 minutes until the vegetables are tender.
- Serve: Serve your Vegan Coconut Curry over cooked rice or quinoa, and garnish with fresh cilantro.