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

a bowl with vegetable curry, yogurt and chopped coriander

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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

Print Recipe

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)
1/2 tsp paprika
1 and 1/2 tsp 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)

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Instructions

Prepare all the veggies, heat a medium-sized pot over medium heat, and drizzle the 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.

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