Vegan Coconut Curry

Updated: Apr 24

Southeast Asian cuisine is some of my absolute favorite food out there. I love this curry recipe. It’s super simple to throw together and it only requires probably 20 minutes of work on your part outside of cook time. I love making up a big batch of curry and taking the leftovers for lunches all week. It is a great topping for salad, inside a pita, or part of your grain bowl. Let me know how you like it!

Ingredients:

  1. Veggies of choices (I usually do a head of cauliflower, 1-2 lbs of carrots, & 1/2 red onion)

  2. 2 cans of chickpeas, drained and rinsed

  3. 1-2 cans of coconut milk

  4. 2-4 tablespoons of red, yellow, or green curry paste

  5. 1 white onion, chopped

  6. 3 cloves of garlic, minced

  7. 1 T olive oil

  8. 1 T soy sauce

  9. 1 T coconut sugar

  10. 1 T lime juice

  11. 1 chopped tomato or 1/2 cup of halved cherry tomatoes

  12. Spices of your choice: I love using garlic powder, cumin, salt, pepper, curry powder, paprika, & turmeric

Directions:

  1.  Chop your veggies and place on baking sheet with chickpeas

  2. Coat your veggies with olive oil and spice to taste. Mixing to thoroughly coat all veggies

  3. Roast your veggies and chickpeas at 400F for 45 minutes or until they are at your preferred level of crunchiness, stirring half way through

  4. Bring 1 can of coconut milk to a boil in a small saucepan. Stir and simmer on low till thicker (5-10 minutes)

  5. Once veggies are out of the oven, brown the onions in a large pan with a small drizzle of olive oil before adding the garlic. Cook until soft.

  6. Add 2 T. curry paste and 1/4 of the thickened coconut milk into the pan with the onion garlic mixture.

  7. Stir till paste dissolved. (This is a great time for a taste test! Add in additional curry paste if you like strong flavor)

  8. Add roasted veggies, 1 T. soy sauce, and remaining coconut milk. Bring to a boil and cook 5 minutes

  9. Add 1 T lime juice, 1 T coconut sugar, and 1 chopped tomato

  10. Simmer 2 minutes and serve with tofu, chicken rice, salad, or in a pita! Top with cashews for extra crunch.

If you like it extra saucy:

  1. Boil coconut milk, simmer and stir till thick. Add 2 T curry paste.

Crispy Curry Tofu

Ingredients:

  1. 1 block extra firm tofu, pressed and cut into small rectangles

  2. 1 T olive oil

  3. Curry powder

  4. Salt and pepper

Directions:

  1. Heat olive oil in pan on medium heat

  2. Add tofu pieces and sprinkle with curry powder, salt, and pepper to taste

  3. Fry until nice a crispy (approximately 2-3 minutes per side) and enjoy!

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