Print

Easy Vegan Curry Recipe

Print Recipe

★★★★

3.9 from 48 reviews

This Easy Vegan Curry is a flavorful, comforting dish made with a vibrant mix of vegetables, lentils, and creamy coconut milk, infused with aromatic spices and Thai red curry paste. Ready in just 30 minutes, this hearty, plant-based curry is perfect for a nutritious weeknight dinner and serves six.

Ingredients

Scale

Vegetables

  • 1 medium yellow onion, chopped small
  • 1 medium sweet potato, peeled and cubed small
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 medium sized carrots, peeled and cut into chunks
  • 1 red bell pepper, seeded and sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 3 cups fresh baby spinach

Legumes

  • 15 ounce can lentils or chickpeas, drained and rinsed

Liquids and Oils

  • 1 tablespoon olive oil
  • 2 (13.5-ounce) cans coconut milk
  • 1 lime, juice squeezed

Spices and Seasonings

  • 2 tablespoons curry powder
  • 2 tablespoons Thai red curry paste
  • 1 1/2 teaspoons salt, or more to taste
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar or pure maple syrup
  • fresh chopped cilantro, optional for garnish

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger and cook for an additional minute until fragrant. Stir in the curry powder and cook for 1-2 minutes to release the spices’ aroma.
  2. Add Vegetables and Simmer: Add the sweet potato cubes, cauliflower florets, broccoli florets, carrot chunks, red bell pepper slices, and drained lentils or chickpeas to the pot. Pour in the coconut milk along with the Thai red curry paste and salt. Stir well to combine. Bring the mixture to a boil, then reduce heat to a simmer and cook for about 10 minutes, or until the sweet potatoes and vegetables are tender.
  3. Thicken the Curry: In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the simmering curry to thicken the sauce, cooking for an additional minute to activate the thickening.
  4. Finish and Serve: Stir in the sugar or maple syrup, lime juice, and fresh baby spinach. Cook just until the spinach wilts. Taste the curry and adjust seasoning with more salt if desired. Serve hot garnished with fresh chopped cilantro, accompanied by rice and optionally with hot sauce or vegan naan bread.

Notes

  • For a spicier curry, add extra Thai red curry paste or a dash of chili flakes.
  • This recipe is versatile; swap out vegetables according to season or preference.
  • Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
  • If you prefer a thicker curry, add more cornstarch slurry gradually until desired consistency is reached.
  • Serve with steamed jasmine rice or quinoa for a complete meal.

Keywords: vegan curry, easy vegan dinner, coconut curry, lentil curry, quick vegan recipe, healthy dinner, plant-based meal

Find it online: https://foodiecara.com/easy-vegan-curry-recipe/