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.
Servings: 4
Calories: 506kcal
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.
Nutrition
Serving: 1Serve | Calories: 506kcal | Carbohydrates: 54g | Protein: 13g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 759mg | Potassium: 1101mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1451IU | Vitamin C: 69mg | Calcium: 117mg | Iron: 5mg