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    Home » Vegan Recipes

    May 30, 2021

    Vegan Curry

    Jump to Recipe

    This vegan curry recipe is easy to make and full of goodness. It's healthy, delicious, made with coconut milk, chickpeas, and veggies! Serve this curry with jasmine rice, coconut yogurt, and fresh herbs.

    two bowls with chickpea curry, coconut yogurt and chopped coriander on top, another bowl with coconut yogurt and chopped coriander, a bowl with rice and chopped coriander

    Why you will love this recipe 

    This vegan curry recipe is:

    Vegan: This dish is naturally vegan and packed with veggies!

    Gluten-free: This dish is naturally gluten-free.

    Not too spicy: Enjoy this delicious meal with the rest of your family, kids included!

    Easy to make: You will only need to use one pan. 

    two bowls with chickpea curry, coconut yogurt and chopped coriander

    Ingredients to make this recipe

    Olive oil: To saute the garlic and onion.

    Garlic cloves: Adds excellent flavor to the curry.

    Onion: Add chopped onion for flavor.

    Canned tomatoes: We've used peeled tomatoes.

    Curry: The star of the dish!

    Salt, pepper, and paprika: To season.

    Coconut milk: Use coconut milk from a can.

    Spinach: For an extra dose of veggies!

    Zucchini: Works great in this curry recipe. Add sliced or cut into half-moons.

    Chickpeas: For protein! We've used canned chickpeas.

    two bowls with curry, coconut yogurt and coriander

    How to make this recipe

    First, prepare all the veggies. 

    Then, heat a medium-sized pot over medium heat and drizzle a little olive oil. When the oil is hot, saute the garlic and onion for 2 minutes or until softened. Add the tomatoes, stir and crush with a wooden spoon or spatula when soft.

    Next, add the paprika, salt, pepper, and curry, and cook on low heat for 5 minutes. Add the coconut milk, zucchini and cook on low heat for 20 minutes. Stir occasionally. Then, add the drained chickpeas and cook for 5 minutes.

    Finally, add the spinach leaves and cook for 5 more minutes. Serve with white jasmine rice, coconut yogurt, and garnish with fresh coriander. 

    two bowls with curry, coconut yogurt, chopped coriander on top and a bowl with rice on the top left corner

    Tips for making this recipe

    • Add spice to your taste: This curry recipe is very light, kid-friendly, and not too spicy, but if your a fan of spicy food, feel free to add chili.
    • Use coconut milk from a can: Canned coconut milk is the best for curry recipes due to its flavor and thicker consistency.
    • Feel free to change the veggies: If you're not a fan of zucchini or spinach, you can switch to other types of vegetables you like. Aubergine and sweet potato are a great choice too.

    More Vegan Recipes

    • Mushroom Pasta
    • Tofu Fried Rice
    • Vegan Pad Thai
    a bowl with vegetable curry, yogurt and chopped coriander

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    a bowl with vegetable curry, yogurt and chopped coriander

    Vegan Curry

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 4 servings 1x
    • Category: Main
    • Method: Cook
    • Cuisine: Thai
    • Diet: Vegan
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    Description

    This vegan curry recipe is easy to make and kid-friendly! Serve this dish with white jasmine rice, coconut yogurt, and chopped coriander.


    Ingredients

    Scale
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 3 garlic cloves, minced
    • 1 can peeled tomatoes (240 g)
    • ½ tsp paprika
    • 1 and ½ teaspoon salt
    • 1 pinch pepper
    • 2 tsp curry powder
    • 1 can coconut milk (400 ml)
    • 1 small zucchini, cut in half-moons (320 g)
    • 2 cups chickpeas, drained (260 g)
    • 1 handful of spinach 
    • fresh coriander to garnish (optional)

    Instructions

    1. Prepare all the veggies, heat a medium-sized pot over medium heat, and drizzle the olive oil.
    2. When the oil is hot, saute the garlic and onion for 2 minutes or until softened.
    3. Add the tomatoes, stir and crush with a wooden spoon or spatula when soft.
    4. Next, add the paprika, salt, pepper, and curry, and cook on low heat for 5 minutes.
    5. Add the coconut milk, zucchini and cook on low heat for 20 minutes. Stir occasionally.
    6. Then, add the drained chickpeas and cook for  5 minutes.
    7. Finally, add the spinach leaves and cook for 5 more minutes. Serve with white jasmine rice, coconut yogurt, and garnish with fresh coriander. 

    Notes

    Add spice to your taste: This curry recipe is very light, kid-friendly, and not too spicy, but if your a fan of spicy food, feel free to add chili.

    Use coconut milk from a can: Canned coconut milk is the best for curry recipes due to its flavor and thicker consistency.

    Feel free to change the veggies: If you're not a fan of zucchini or spinach, you can switch to other types of vegetables you like. Aubergine and sweet potato are a great choice too.

    Keywords: vegan curry, chickpea curry recipe

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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