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Easy Vegan Curry Recipe

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★★★★★

4.8 from 98 reviews

This Easy Vegan Curry is a hearty and flavorful plant-based dish made with a variety of fresh vegetables, coconut milk, and aromatic spices. Perfect for a nutritious weeknight meal, it features sweet potatoes, cauliflower, broccoli, carrots, and red bell pepper simmered in a fragrant coconut curry sauce, thickened with cornstarch and brightened with lime juice and fresh spinach.

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 cups fresh baby spinach

Legumes

  • 15 ounce can lentils or chickpeas, drained and rinsed

Pantry & Spices

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 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

Liquids & Garnishes

  • 2 (13.5-ounce) cans coconut milk
  • 1 lime, juice squeezed
  • Fresh chopped cilantro, optional

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. Then add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
  2. Add Spices: Stir in the curry powder and sauté for 1-2 minutes more, allowing the spices to release their aroma and flavor into the oil.
  3. Add Vegetables and Legumes: To the pot, add the cubed sweet potato, cauliflower florets, broccoli florets, carrot chunks, sliced red bell pepper, and drained lentils or chickpeas. Mix well to combine with the spices.
  4. Pour in Liquids and Simmer: Pour in the coconut milk, add the Thai red curry paste and salt, then stir everything together. Bring the mixture to a boil and then reduce the heat to a simmer. Allow it to cook gently for about 10 minutes until the sweet potatoes and other vegetables are tender.
  5. Thicken Curry: In a small bowl, whisk together the cornstarch with 2 tablespoons of water to make a slurry. Stir this into the curry to thicken the sauce evenly.
  6. Add Final Flavors and Spinach: Stir in the sugar (or maple syrup), lime juice, and fresh baby spinach. Cook until the spinach wilts, then taste and adjust seasoning with more salt if desired.
  7. Serve: Serve the curry hot, garnished with fresh chopped cilantro if using. It pairs beautifully with steamed rice and can be accompanied by vegan naan bread.

Notes

  • You can substitute lentils or chickpeas based on your preference or what you have on hand.
  • Adjust the Thai red curry paste to control the spiciness of the dish.
  • If you prefer a thicker curry, you can increase the amount of cornstarch slurry slightly.
  • To make this dish gluten-free, ensure your curry paste is gluten-free as some brands may contain gluten.
  • Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Keywords: vegan curry, coconut curry, vegetable curry, plant-based recipe, easy curry, healthy vegan meal, Indian-inspired curry

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