Vegan Coconut Curry

This rich and creamy vegan coconut curry is ready in 30 minutes. It’s veggie-packed, mildly spicy and perfect for a fast dinner.

This vegan coconut curry is simple and extremely tasty.

It’s perfect for when you want a very delicious meal but are short on time. 

You can have this whole meal ready in around 30 minutes. At least you can if you’re fairly quick at the veggie chopping and can do a tiny bit of multi tasking – like cooking rice at the same time as you cook the curry.

Even if you’re super slow in the kitchen though, this will still be a quick meal.  

It’s veggie-packed, creamy, mildly-spicy and extremely satisfying. 

How To Make Vegan Coconut Curry

One of the reasons this vegan coconut curry is so quick to cook is we chose a mix of really easy quick cooking veggies. 

You start off with some onions and garlic and sauté them in some olive oil with curry powder, cumin and coriander powder. Then you add in some chopped baby corn, sliced red bell pepper and sliced zucchini along with some canned chickpeas. 

Throw in a can of chopped tomato and a can of coconut milk and bring it to a simmer and let it simmer away until the veggies are soft and cooked. 

Add a little coconut sugar, sea salt and black pepper until the flavors are balanced beautifully and there you have it!

Of course while the curry is simmering away you put on some rice to cook (we used basmati rice, it’s the fastest) so your rice is ready to go the moment the curry is cooked.

Now just add some lime wedges and chopped cilantro and dinner is served. 

Vegan Coconut Curry Q&A

Can I use different veggies in this curry? Yes! The variety is endless with this curry as you can switch up the veggies anytime. Mushrooms, snow peas, green beans, peas, carrots, cauliflower, broccoli, all would be great in this!

Just remember that if you choose vegetables that can be slower to cook (like carrots) then it’s a good idea to chop them up smaller so they don’t take too much longer than the other veggies.  

What kind of coconut milk did you use in this recipe? I used the full fat coconut milk from the can. This is definitely recommended. It is supposed to be a nice, rich curry.

If you want to use coconut cream instead, you definitely can too. It will just be a bit richer. 

How spicy is it? It’s very mild actually. But our curry powder is a mild variety.

Depending on the curry powder you have, the amount we used might result in a spicier dish. Our curry powder actually says ‘mild’ on the box.

If you like spicier food you can add more curry powder, or add a little cayenne pepper to it for a bit more spiciness. 

What’s the coconut sugar for? The coconut sugar just provides some lovely flavor balance between the spicy and salty flavors in the dish.

We only use one tablespoon and it’s just the right amount to balance the flavors. If you don’t have any coconut sugar, you can use any sugar. Brown sugar makes a great swap for coconut sugar. 

Leftovers?

Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stovetop. 

More vegan curry recipes

1. Vegan Massaman Curry
2. Vegan Potato Curry
3. Vegan Green Curry
4. Vegan Sweet Potato Curry
5. Vegan Chickpea Curry
6. Vegan Lentil Curry

Let us know what you think of this vegan coconut curry in the comments and please rate the recipe too. Thanks so much.

Sign up to our email list before you go, we’ll send you a gorgeous recipe ebook (entirely free) containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog. 

Vegan Coconut Curry

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★★★★★

5 from 3 reviews

• Author: Alison Andrews
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 4

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Description

This rich and creamy vegan coconut curry is ready in 30 minutes. It’s veggie-packed, mildly spicy and perfect for a fast dinner.

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Ingredients

For the Vegan Coconut Curry:

• 1 Tbsp Olive Oil
• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Curry Powder
• 1/4 tsp Cumin
• 1/2 tsp Coriander Powder
• 1 and 1/2 cups (~240g) Baby Corn (Chopped)
• 1 Red Bell Pepper (Sliced)
• 3 Small Zucchini (Sliced) (~2 cups/~300g)
• 1 15oz (425g) Can Chickpeas (Drained)
• 1 14oz (400g) Can Chopped Tomato
• 1 14oz (400ml) Can Coconut Milk
• 1 Tbsp Coconut Sugar*
• 1/2 tsp Sea Salt
• Black Pepper (To Taste)

For Serving:

• Basmati Rice
• Fresh Cilantro
• Fresh Lime

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Instructions

1. Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and coriander powder. Sauté until the onions are softened.
2. Add in the chopped baby corn, red pepper, sliced zucchini and chickpeas. Add in the chopped tomato and coconut milk.
3. Bring to a simmer and cook until the veggies are softened.
4. Add in the coconut sugar and salt. Add ground black pepper to taste.
5. Serve with rice, chopped cilantro and lime wedges.

Notes

*Coconut milk must be the canned full fat unsweetened coconut milk or you can switch it for canned coconut cream.

*You can use brown sugar instead of coconut sugar.

*Nutritional information is for coconut curry only and does not include what you serve it with, such as rice.

• Category: Entree, Savory, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1/4 of the Recipe
• Calories: 372
• Sugar: 14g
• Sodium: 594mg
• Fat: 23.4g
• Saturated Fat: 14.9g
• Carbohydrates: 34.1g
• Fiber: 8.7g
• Protein: 9.4g

Keywords: vegan coconut curry