Vegan coconut curry

Vegan Coconut Curry

  • Author: Loving It Vegan
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4


Rich and creamy vegan coconut curry. This delicious veggie-packed curry is mildly spicy and perfect for a fast dinner. Ready in 30 minutes. Gluten-free.


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


  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.


*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: Dinner, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • 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