Vegan coconut curry

Table of contents

Vegan Coconut Curry

Experience the rich and creamy flavors of this Vegan Coconut Curry, a delightful dish that combines the warmth of spices with the sweetness of coconut milk. This curry is not only delicious but also packed with nutritious vegetables, making it a perfect meal for any occasion. Whether you’re a seasoned vegan or just exploring plant-based options, this curry is sure to impress with its vibrant colors and aromatic flavors.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 oz) coconut milk
1 cup vegetable broth
1 red bell pepper, sliced
1 cup broccoli florets
1 cup sliced carrots
1 cup chickpeas, drained and rinsed
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked rice, for serving

Instructions

Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Mix in the curry powder, cumin, and coriander, stirring to coat the onions.
Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
Add the red bell pepper, broccoli, and carrots. Simmer for 10 minutes, or until the vegetables are tender.
Stir in the chickpeas and cook for an additional 5 minutes.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve hot over cooked rice.

Additional Notes

Feel free to substitute the vegetables with your favorites, such as zucchini or spinach. For added protein, consider adding tofu or tempeh. Adjust the spice level by adding more or less curry powder to suit your taste.