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a bowl with vegetable curry, yogurt and chopped coriander

Vegan Curry

AuthorRita
This vegan curry recipe is easy to make and kid-friendly! Serve this dish with white jasmine rice, coconut yogurt, and chopped coriander.
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Prep Time10 minutes
Cook Time40 minutes
Servings4 servings

Ingredients  

  • 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

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.