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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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 by sautéeing onions and garlic in olive oil with curry powder, cumin and ground coriander. Then you add baby corn, sliced red bell pepper and sliced zucchini along with canned chickpeas.
Throw in canned chopped tomato and coconut milk, bring it to a simmer and let it simmer away until the veggies are soft and cooked.
Add coconut sugar to balance the flavors, sea salt and black pepper and you’re ready to serve.
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.
Add lime wedges and fresh cilantro and dinner is served.
Ingredient Notes
Veggies – you can definitely switch up the veggies and use whatever you have on hand. 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.
Coconut milk – we used canned, full fat, unsweetened coconut milk from the can. If you want to use canned, unsweetened coconut cream instead, you definitely can too. It will just be a bit richer.
Curry powder – we used a mild curry powder for a mild curry. If you like spicier food you can add more curry powder, or add a little cayenne pepper for a bit more spiciness.
Coconut sugar – 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 light brown sugar.
Storing Instructions
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
- Vegan Massaman Curry
- Vegan Potato Curry
- Vegan Thai Green Curry
- Vegan Sweet Potato Curry
- Vegan Chickpea Curry
- Vegan Lentil Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coconut Curry
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 Tablespoon Curry Powder
- ¼ teaspoon Cumin
- ½ teaspoon Ground Coriander
- 1 ½ cups Baby Corn (240g) Chopped
- 1 Medium Red Bell Pepper Sliced
- 2 cups Zucchini (300g) Sliced
- 15 ounce Can Chickpeas (1 can) Drained
- 14 ounces Canned Chopped Tomato (400g)
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 1 Tablespoon Coconut Sugar
- ½ teaspoon Sea Salt
- Black Pepper To Taste
Serving:
- Basmati Rice
- Fresh Cilantro
- Fresh Lime
Instructions
- Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and ground coriander. Sauté until the onions are softened.
- Add in the chopped baby corn, red bell pepper, sliced zucchini and chickpeas. Add canned chopped tomato and coconut milk.
- Bring to a simmer and cook until the veggies are softened.
- Add in the coconut sugar and salt. Taste test and add more salt if needed and ground black pepper to taste.
- Serve with rice, chopped cilantro and lime wedges.
Video
Notes
- Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stovetop.
- Nutritional information is for coconut curry only and excludes rice.
THIS IS DELICIOUS!! Thank you, thank you! I’ve made it three times already: once on Thursday and ate it all, once on Friday and ate it all, and a double batch on Saturday (thank goodness some leftovers). I just can’t get enough of this! I’m on a very limited diet due to bad hive outbreaks when I eat most foods, but this soup does not give me hives! I had to leave out chick peas and sugar, but in my opinion it doesn’t need any sugar. It is just perfect without it. I also added cauliflower and broccoli because I love my cruciferous veggies. Went great with the lovely curry flavors. Oh, and for those who don’t use canned coconut milk, not to worry! I always keep coconut butter on hand for smoothies and I just use ~1/6 – 1/3 cup (depending on desired creaminess — I used about 1/4) coconut butter and 14 oz water and puree it in my Vitamix along with ~14 oz fresh roma tomatoes (I don’t used canned goods) and ~10 good-sized baby carrots. This recipe doesn’t call for carrots but I can’t help pureeing carrots into curries. It thickens up the broth ever so slightly and gives it an even deeper flavor punch. I’m super happy to have found this recipe and this website! Thank you!
Awesome! Thanks for sharing and the great review Martha!
Awesome recipe I love curry and cilantro with lime never occurred to me I could have it all in one dish, Thank you!!!!!! I will get a pic next time, also added ginger assuming it would be in there I was wrong but it still turned out awesome
Thanks for the great review Steph!
Going to make this tonight! I just wondered what is in your curry powder because whereever I look they are all different! I never have a staple curry powder but I have the various herbs and spices that probably do make up curry powder! But each dish is different, so I just wondered! Sounds delicious though 🙂
Hi Alx, I haven’t got my curry powder to hand right now, but we have used different blends. I don’t think it matters too much the particular blend. It can just be helpful to choose one that suits you in terms of spice level, we prefer a mild blend!
Really nice and so simple! I combined 1/3 soy cream and 2/3 coconut milk, tofu plus some chili to spice it up! Best thing is that one can replace the vegetables with your fav ones. Thank you
So glad you enjoyed it Anna!
Love this!!! So easy to make!! Thank you
So happy to hear! Thanks so much Denise. 🙂
Love any curry but this one stood out the most!! Really GOOD 🙂 🙂 🙂
As I type this, I’ve got a big pot simmering on the stove! I used up what veggies I had in the house (a mix of sweet and regular spuds, sliced carrot, broccoli and snap peas). I also like to add some sultanas for a bit of sweetness and ginger for extra vooma 🙂
Sounds delish! Hope it turns out great! 🙂
I made this tonight and it was easy and great! I followed the whole recipe but I used brussels sprouts, carrots and mushrooms instead of the zucchini and corn and I forgot to add the sugar but it was still delicious. Leftover curry is always better the next day. I can’t wait to eat more tomorrow!
Fantastic! ? So glad you enjoyed it. Thanks for the great review. ?