vegan coconut curry

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

Vegan Coconut Curry

brown rice

olive oil

broccoli ((or use green beans))

spring onions

sweet potato

carrot

zucchini

lemongrass

curry powder

tbsp yellow curry paste ((or red

coconut milk

chickpeas ((15 oz = 435 grams, drained and rinsed))

maple syrup

salt

lemon ((juiced; lime works too!))

cashews ((roasted;

If serving with rice, get that cooking now according to package instructions.

Grate the sweet potato and the carrots.

Chop the spring onion, broccoli, and zucchini.

Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.

Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.

Drain and rinse the chickpeas.

Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.

Alright, that&#x27;s it. Take out the lemongrass. Serve with rice and top with roasted cashews or peanuts. Easy. Awesome.

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

More info on the recipe (+ print option):
https://hurrythefoodup.com/vegan-coconut-curry/

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No Effort Vegan Coconut Curry | Done in 25 minutes

<em>This creamy Coconut &amp; Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.</em>

Creamy Coconut &amp; Red Lentil Curry

yellow onion, diced

garlic,

ginger, finely minced

cilantro, chopped; stems and leaves divided

cayenne pepper (optional)

(309 grams) dry red lentils

(470 ml) low-sodium vegetable broth + 2 cups water

basmati

Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine. 

Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.

Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Is there anything to use in place of nutritional yeast?  Not my favorite ingredient.  Thx!

Looks great.. l think its better to cook it longer as the lentils are a better texture also to add coconut milk straight in the pot at the end of cooking..to make sure it's creamy all the way through.. sweet potatoes go amazingly in this one. And some lovely warm naan bread to serve with. 😋

Super easy to make and turned out awesome!

Blog comment 

Hi Caitlin! 

I am swooning over here. Simple and tasty. I am pleased to say this curry is going to become a stable for me and will be great for meal prep. 

Also, Instead of using the stove top, I used my pressure cooker. I still followed the same instructions, making sure to utilize my sauté feature.  Everything came out wonderfully. 

Thanks for sharing!

So delicious as always, Caitlin! I added broccoli into the pot toward the end of cooking to add some more veggies, and it turned out great!! Thanks for all your hard work Caitlin 😊

Hi Caitlin! Just wanted to say that discovering your blog was an absolute highlight of our day yesterday! My husband and I absolutely loved making this curry dish and it will definitely be part of our meals regularly now. Having become "accidental vegetarians" this year (somehow just lost the taste for meat at some point), we'll be trying loads of your other recipes. Really love your style too - you just get straight into the recipe and things to take note of instead of turning it into a War and Peace-length article. Concise and easy to make dishes - winning combo. Keep up the amazing work!

This recipe was so simple and delicious! I ate this with sautéed kale and rice. I also swapped the full fat coconut milk for reduced fat and it was still flavorful and creamy. I think a dash of maple syrup would be awesome in this - I love a little sweet note in my curries! Next time, I think I will add potatoes and some more veggies to bulk up the meal a little more. This is a new staple for sure!

I loved this recipe. I just added some salt and used rice noodles instead of rice because I like them. I also added some broccoli as my green because that was what I had in my fridge. I'm very excited to try more recipes and I'll definitely make this one again. :)

Added carrots, celery and mushrooms. Also a tin of diced tomatoes (I reduced the added water by half a cup to compensate for the water in the tomato tin. Also added paprika because paprika is awesome.

This is really delicious. I added some frozen peas near the end of cooking to add some veggies. I will definitely make it again.

I loved this recipe. I just added some salt and like Chrissy Lake I thought 4 cups of liquid would be too much so I just added 2 cups of vegetable stock and skipped the 2 cups of water; they came out wonderful! I’m very excited to try more recipes and I’ll definitely make this one again. 🙂

Have made this recipe twice during lockdown. Find it great for using cupboard staples. Added mushrooms the first time and today I added a pepper and courgette with the onion. So delicious. Can’t wait to have it again. Thank you for the recipe.

Easy and delicious!!  To really make it special, add 2 tbsp. of squeezed lemon juice toward the end of the cooking along with a little salt to bring out the flavors..... thank you so much!!!

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Tomatofree Recipe

Chickpea Coconut Curry (Instant Pot or Saucepan)

water

onion (chopped)

garlic (finely chopped)

green chili (,chopped (such

tsp each ground cumin, (, ground coriander)

turmeric

cinnamon ( , ground cardamom)

cayenne

sage oregano

red bell pepper (,chopped

tbsp minced ginger

chickpeas

13.5 oz can coconut milk (, reserve 2 tbsp for garnishing)

lemon/lime juice (, cilantro, pepper flakes

Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

https://www.youtube.com/watch?v=5XWzAkAXLcU

Chickpea Coconut Curry – Instant Pot (Saucepan instructions in notes). No tomato Curry
FULL RECIPE : https://www.veganricha.com/2019/03/chickpea-coconut-curry-instant-pot-recipe.html
MY BOOKS: https://veganricha.com/books

This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. This Curry has No Tomatoes! Add them if you like when you add the veggies. 

Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions. 

This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/grains or flatbread. Stove top instructions on the recipe page under notes. 
Recipe Post https://www.veganricha.com/2019/03/chickpea-coconut-curry-instant-pot-recipe.html

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Vegan Glutenfree Nutfree Soyfree Oilfree Recipe

CHICKPEA COCONUT CURRY  - Instant Pot No Tomato No Oil | Vegan Richa Recipes

This Vegan Coconut Curry with crispy tofu, sweet potato, and broccoli is quick and easy to make, filling and the ideal weekday meal. It's best served with basmati rice.&nbsp;

Vegan Coconut Curry with Crispy Tofu

broccoli florets

sweet potato ((cubed))

oz full-fat coconut milk

red curry paste

spinach

oz firm tofu

all-purpose flour cornstarch

canola oil

For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.

Wash and cut the broccoli. Peel and cube the sweet potato.

In a small pot add water, cook the sweet potato until soft. Steam the broccoli on top.

Add the drained sweet potato, broccoli, and fresh spinach to a large pan on medium heat. Leave it to cook on medium heat until the spinach has wilted. Then lower the heat and add in the coconut milk and curry paste. Mix well so that the curry paste dissolves. Heat until all warmed up. Add salt to taste and the crispy tofu.

The curry is best served with a side of basmati rice.

Roasted eggplant and chickpeas are simmered in a spicy, Indian-inspired coconut curry sauce and served with rice.

Roasted Eggplant Coconut Curry

eggplant (chopped)

grapeseed oil (or cooking oil of choice)

garlic

Salt

tbsp coconut oil

onion (diced)

ginger

tomatoes (chopped (I used mixed grape heirloom tomatoes))

full fat coconut milk

filtered water

tbsp coriander

tbsp turmeric

tbsp garam masala

tsp cinnamon

cardamom

Cayenne pepper

Black pepper

brown basmati rice

herbs ((such as mint, cilantro, basil, and green onions))

Preheat oven to 400ºF.

Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.

Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.

Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.

Serve with cooked brown basmati rice topped with fresh herbs as desired.

This creamy vegan coconut curry with chickpeas is healthy, fast, and full of flavor. An easy curry recipe that takes less than 30 minutes.

Coconut Curry

coconut oil (or substitute extra-virgin olive oil

onion

garlic (minced)

Thai red curry paste (plus 2 teaspoons)

red pepper flakes

carrots

red bell peppers

light coconut milk ((14-ounce cans))

coconut sugar

reduced-sodium chickpeas ((15 ounces), rinsed and drained)

soy sauce

rice vinegar

peas

cilantro (for serving)

brown rice or quinoa

Sauté

Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.

Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.

Simmer

Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.

Stir

Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.

https://content.jwplatform.com/videos/2hbwEDBB.mp4

This easy vegan Chickpea Coconut Curry is healthy and FULL of flavor. Ready in less than 30 minutes, not too spicy, and perfect for fast weeknight dinners.

This Coconut Curry Chicken recipe is perfect for a family dinner or a quick weeknight meal. It’s a delicious, comfort food made with wholesome ingredients!

Coconut Curry Chicken

onion,

red bell pepper, diced

garlic cloves, finely chopped

tbsp ginger

yellow curry powder

coriander

chicken

full-fat coconut milk

lime, juiced

fish sauce (optional)

salt and pepper

lime wedges and fresh cilantro or basil

serve over rice or noodles

Dice the onion and red bell pepper, mince the garlic and mince the ginger. 

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. 

Lower the heat to low and add the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.

Return the heat to medium-high. Add in the remaining one tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes, and then add the bite-sized chicken pieces. 

Cook, often stirring, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.

Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through and curry is slightly thickened. If desired, stir in the fish sauce.

Serve over rice or noodles. Garnish with fresh cilantro or basil and lime wedges. 

This deliciously creamy Butter Bean Curry is what midweek dinner dreams are made of! Wonderfully fragrant and creamy, made with tinned butter beans and coconut milk. Super easy to make and perfect for a tasty midweek dinner. Freezer-friendly.

Butter Bean Curry

14-oz tins of butter beans (400 g) (drained)

tbsp rapeseed oil

tsp salt

tsp fresh ginger (grated)

tsp coriander seeds

tsp cumin

tsp garam masala

tin chopped tomatoes (400 g)

coconut milk (400 ml)

spinach (150 g, 5.3 oz)

chili powder

salt and pepper (to taste)

basmati rice

naan bread

In a large skillet over medium heat, heat the oil and saute the onions for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt.

Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.

Pour the tinned tomatoes and spinach into the skillet and stir to combine. Add the drained butter beans and the coconut milk. Simmer over low heat for 15-20 minutes, or until thickened and fragrant.

Season to taste with salt then serve your butter bean curry alongside basmati rice, homemade naan bread, fresh coriander, and a dollop of coconut yoghurt.

Top 8 vegan coconut curry recipes from across the web

The most viewed vegan coconut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 8 vegan coconut curry recipes from across the web

The most viewed vegan coconut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Coconut Curry

Creamy Coconut &amp; Red Lentil Cur...

Chickpea Coconut Curry (Instant Pot...

Vegan Coconut Curry with Crispy Tof...

Roasted Eggplant Coconut Curry

Coconut Curry

Coconut Curry Chicken

Butter Bean Curry

The most viewed vegan coconut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Creamy Coconut & Red Lentil Cur...