This easy Vegan Curry Recipe with chickpeas and coconut milk is perfect for cleaning out the fridge. Use any vegetables you have, add some aromatic spices and coconut milk, and boom, you have a fantastic and healthy plant-based meal perfect for busy days!
Vegan curry is a versatile dish that is absolutely perfect for those who follow a plant-based or vegan diet. And I personally absolutely love curries!
First of all, a delicious vegan curry is the easiest thing to make. It might sound fancy if you're just starting out on your cooking journey, but it's super easy to make and can be prepared with practically any ingredient!
The basic and easy vegan curry formula is simple: saute some veggies (any vegetables will do), stir in the aromatics like curry powder, cumin, and smoked paprika, and finally, add some coconut milk to bring out all the flavors.
It's really quick and easy! I love making this vegan curry on busy weeknights and then enjoying it throughout the week.
Whether you are a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this vegan curry is sure to become a staple in your house!
Read on to learn exactly how to make this delicious vegan curry recipe today!
Jump to:
- What is Vegan Curry?
- Why This Is The Best Vegan Curry Recipe
- What You Need to Make Vegan Curry At Home
- How to Make Vegan Curry Step by Step
- Tips For Making the Best Vegan Curry Every Single Time
- Ingredient Variations And Substitutions
- Serving Suggestions
- Recipe Variation Ideas for Vegan Curry
- Frequently Asked Questions
- How to Store Leftover Vegan Curry
- More Delicious Vegan Curry Recipes
- Recipe
What is Vegan Curry?
Vegan curry is a type of curry dish that is made without any animal products, such as meat, dairy, or eggs. It typically consists of a mixture of vegetables, spices, and a sauce made from coconut milk or other plant-based ingredients.
One of the main benefits of vegan curry is that it is a healthy and nutritious meal option. It is packed with vitamins, minerals, and antioxidants from the variety of vegetables used. Plus, the use of spices in vegan curry not only adds flavor but also has potential health benefits.
Another advantage of vegan curry is its versatility. It can be customized to suit different tastes and dietary preferences. You can use a wide range of vegetables, such as potatoes, carrots, bell peppers, cauliflower, or greens, depending on what you have on hand or what you prefer. Plus, you can adjust the level of spiciness to your liking by adding more or less chili peppers or other hot spices.
Vegan curry is a great option for those who follow a plant-based diet or have dietary restrictions. It provides a delicious and satisfying alternative to traditional meat-based curries while still being flavorful and filling. It is also suitable for people with lactose intolerance or allergies to dairy products.
Why This Is The Best Vegan Curry Recipe
- It's ready in 30 minutes: I mean it. Vegetables cook very fast. When you add spices and non-dairy milk, this easy vegan curry recipe needs only a couple more minutes for the flavors to marry, resulting in the easiest plant-based meal.
- Versatile: Did I say you can use any veggies you have? Basically, open up the fridge and visually scan whether some vegetables are starting to go bad, or maybe you bought a new vegetable and don't know yet what to make with it. Hint - make this easy Vegan Curry with Chickpeas and coconut milk. You'll thank me later;)
- A great choice for meal prep: If you're into meal prepping (which I hope you are, because it will save you lots of time and energy. Here're my favorite tips on meal prepping along with 30+ Healthy Vegan Meal Prep Ideas to get you started), look no further than this simple but delicious Vegan Curry. Make a big batch of this flavorful recipe on Sunday and then enjoy the leftovers the next day or freeze them for later.
- Crowd-pleaser: It is loved by both vegans and non-vegans alike. Its rich flavors and hearty texture make it a dish that can be enjoyed by everyone, making it a great option for gatherings and potlucks.
What You Need to Make Vegan Curry At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious vegan curry recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Minced onion: We will be needing minced onion when making vegan curry. It will add a savory flavor and aroma to the dish, enhancing its taste.
Garlic cloves: We will also need some garlic cloves. They will add a rich and pungent flavor to the dish, complimenting the other ingredients.
Ground cumin: Next we will be using ground cumin. It will infuse the dish with a warm and earthy flavor, adding depth to the overall taste.
Smoked paprika: We will be adding smoked paprika. It will give the dish a smoky and slightly sweet flavor, enhancing its complexity.
Mustard powder: Remember to add some mustard powder as well. It will provide a tangy and slightly spicy flavor, adding a kick to the dish.
Cayenne pepper: We will also need some cayenne pepper. It will give the dish a fiery and intense heat, adding a bold flavor to it.
Grated ginger: Make sure to use grated ginger when making this dish. It will add a zesty and aromatic flavor and give it a refreshing twist.
Curry powder: Next, we will be needing curry powder. It will give the dish a vibrant and flavorful taste, adding a hint of warmth.
Turmeric: We will also be adding turmeric which will serve to impart a bright yellow color to the dish, making it visually appealing.
Roma tomatoes: We will be incorporating Roma tomatoes or regular medium tomatoes when making this recipe. They will provide a juicy and tangy flavor, adding a refreshing element to the dish.
Sweet potato: We will also be needing a sweet potato. It will lend a sweet and creamy texture to the curry, balancing out the spices. You can also can substitute it with yams or butternut squash.
Brussels sprouts: We will add Brussels sprouts, which will serve to give out a crisp and slightly bitter taste, adding a unique element to the dish.
Canned chickpeas: Next, we will be needing canned chickpeas. I've used canned chickpeas for this coconut curry. However, you can also make this veggie curry using dried chickpeas. Before roasting, you will have to soak them first and cook them in water for about 50 minutes. For this recipe, you will need ½ c dried chickpeas.
Full-fat coconut milk: We will also need some full-fat coconut milk when making this dish. It will create a luscious and creamy sauce, giving it a velvety texture.
Fresh cilantro: We will need some fresh cilantro as well. It will provide a fresh and herbaceous taste, brightening up the flavors of the dish.
Lime juiced: Remember to use lime (juiced) when making this dish. It will add a tangy and citrusy flavor, enhancing the overall taste.
Salt: Make sure to add some salt. It will serve to enhance the flavors of the dish and bring out the natural tastes of the ingredients.
Black pepper: We will also be needing black pepper. It will add a subtle heat and depth to the dish, elevating its overall flavor.
Oil. It's best to use flavorless cooking oil. I love using avocado oil for cooking because it is a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure. In addition, avocado oil is suitable for high-heat cooking. (Make sure it says so on the label.) You can find avocado oil in any grocery store in the cooking oils aisle or on Amazon. Alternatively, you can use sunflower oil. If you want to use olive oil, I recommend using refined olive oil. It has a lighter color than extra-virgin olive oil and is flavorless.
How to Make Vegan Curry Step by Step
Making this vegan chickpea curry recipe with chickpeas and coconut milk is a breeze when you follow my easy instructions below.
- Heat oil in a large pan over medium heat. Add the onion and sauté, stirring occasionally for about 7 minutes or until the onion is translucent.
- Add the garlic along with all spices and stir for 30 more seconds until fragrant.
- Add in tomatoes, sweet potato, Brussels Sprouts, chickpeas, coconut milk, salt, and pepper. Bring the vegan curry to a boil, then reduce to medium-low heat, cover with a lid, and cook for about 15 minutes or until the veggies have softened.
- Finally, add lime juice, stir, and adjust the seasoning.
- Remove one pot vegetable chickpea curry from the heat and serve with a sprinkling of freshly chopped parsley.
- Your delicious Vegan Curry is ready to be served!
Tips For Making the Best Vegan Curry Every Single Time
When you prepare this easy vegan curry, there're a few things to keep in mind:
Don't overcook your veggies: Avoid overcooking your veggies because they will mush up and lose their nutritional value. Vegetables should ideally be cooked until they are barely soft but still have some crunch.
Choose a variety of vegetables: A delicious vegetable curry necessitates a selection of vegetables with different flavor profiles and textures. Both sweet and savory vegetables like cauliflower, broccoli, bell peppers, carrots, and scallions can be combined with sweet potatoes.
Experiment with herbs and spices: Basic vegan curry has ginger, garlic, curry powder, smoked paprika, paprika, and turmeric. You can go a step further and, depending on what you have in your spice pantry, add cumin, coriander, ginger, and garam masala.
Adjust the seasonings: Taste the curry and adjust the seasonings to your preference. Add more salt, spices, or a squeeze of lemon juice if needed. This will make sure that the flavors are well-balanced and delicious.
Garnish with fresh herbs: Just before serving, sprinkle some fresh cilantro or mint on top of the curry. This will add a pop of color and freshness to the dish.
Ingredient Variations And Substitutions
Low-fat: You can omit the oil and sauté the vegetables in a little bit of vegetable broth or Tamari for a low-fat version. Additionally, you can substitute coconut milk with any other non-dairy milk like almond milk, cashew milk, or soy milk.
Vegetables: If you don't have Brussels sprouts on hand, you can substitute them with other vegetables such as broccoli, cauliflower, peas, zucchini, or eggplant.
Protein: Since chickpeas have a mild and neutral taste, I recommend substituting them with similar beans such as Cannellini beans or Great Northern beans. Lentils also make a good substitution. Alternatively, you can even use extra-firm tofu or soy curls.
Serving Suggestions
- Serve the vegan curry over a bed of steamed white or brown rice for a hearty and filling meal. The rice will help to soak up the flavorful curry sauce and provide a comforting texture.
- Pair the curry with some warm naan bread or roti for a traditional Indian meal. The bread can be used to scoop up the curry and serves to add a deliciously fluffy element to the dish.
- For a lighter option, serve the curry over a bed of quinoa or cauliflower rice. These alternatives are low in carbs and provide a nutritious base for the curry.
- Add some freshness to the curry by serving it with a side of cucumber and tomato salad. The crisp vegetables will provide a refreshing contrast to the warm and spicy curry.
- For a complete meal, serve the vegan curry with a variety of vegetable sides, such as roasted Brussels sprouts, sautéed spinach, or roasted sweet potatoes. These sides will add extra nutrients and flavors to the meal. Brussels
Whatever side dish you choose, don't forget to pair it with a fresh salad like Broccoli Mushroom Salad or Vegan Beet Salad.
Recipe Variation Ideas for Vegan Curry
This delicious vegan curry recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Thai-inspired: Add coconut milk, lemongrass, and Thai basil to give this curry a refreshing and aromatic twist. The coconut milk adds creaminess while the lemongrass and Thai basil lend a unique, citrusy flavor.
Indian fusion: Add garam masala, turmeric, and cumin for a traditional Indian curry experience. These spices add warmth and depth of flavor to the dish, making it even more rich and satisfying.
Mexican version: Add chipotle peppers, cumin, and cilantro to infuse the curry with a smoky and spicy twist. The chipotle peppers provide a smoky flavor, while the cumin and cilantro add a touch of Mexican cuisine to the dish.
Japanese-inspired: Add miso paste, soy sauce, and ginger to create a rich and savory Japanese curry. The miso paste adds a depth of umami flavor, while the soy sauce and ginger add a slightly sweet and tangy taste. This variation is perfect for those who enjoy Japanese cuisine.
Frequently Asked Questions
Since vegan curry is usually a quick dish to make, choosing veggies that don't require long cooking is optimal. Think broccoli, cauliflower, carrots, asparagus, Brussels sprouts, etc.
Yes, just increase the amount of Cayenne pepper to ½ of a teaspoon.
Yes, this recipe doesn't contain any ingredients that have gluten, so the whole dish is gluten-free.
Yes, you can substitute the vegetables in this recipe with any vegetables of your choice. Just make sure to adjust the cooking time accordingly.
How to Store Leftover Vegan Curry
To store leftovers, first let the curry cool down to room temperature. Then, transfer it into an airtight container and store it in the refrigerator. It can be kept in the fridge for up to 3-4 days.
When you want to reheat the leftovers, you can do so by either using the stovetop or the microwave. If using the stovetop, pour the curry into a saucepan and heat it over medium heat until it is heated through, stirring occasionally.
If using the microwave, transfer the curry into a microwave-safe dish and heat it in 1-minute intervals, stirring in between, until it is heated to your desired temperature.
And if you make a double batch of the best vegan curry, you can freeze it for later too! Make sure to cool it first and then distribute it between freezer-friendly bags. Lay the vegetarian sweet potato curry flat in a freezer. The easy plant-based curry will keep for up to 3 months. Don't forget to label the curry with the date of freezing.
To thaw, leave the bag with a simple vegan curry to defrost in the refrigerator overnight, and then simmer in a pot for a few minutes. If you're short on time, you can throw a bag of curry in a pot of warm water, defrost it there and then reheat it on the stovetop until bubbly.
More Delicious Vegan Curry Recipes
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Recipe
Easy Vegan Curry With Chickpeas and Coconut Milk
Ingredients
- 1 medium onion minced
- 5 cloves garlic finely minced or grated
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- ⅛ teaspoon Cayenne pepper
- 1 teaspoon grated ginger
- 1 tablespoon curry powder
- ¼ teaspoon turmeric
- 2 Roma tomatoes or other medium tomatoes, chopped
- 1 medium sweet potato peeled and chopped into bite-size pieces
- ½ lb Brussels sprouts halved
- 1 can (15 oz) canned chickpeas rinsed and drained
- 1 can full fat coconut milk
- ½ c fresh cilantro chopped
- ½ lime juiced
- ½ teaspoon salt
- ¼ tablespoon black pepper
Instructions
- Heat oil in a large pan over medium heat. Add onion and saute stirring occassionally for about 7 minutes or until the onion is translucent.
- Add garlic along with all spices and stir for 30 more seconds until fragrant.
- Add in tomatoes, sweet potato, Brussels Sprouts, chickpeas, coconut milk, salt, and pepper. Bring the vegan curry to a boil, then reduce to medium-low heat, cover with a lid, and cook for about 15 minutes or until the veggies have softened.
- Finally, add lime juice, stir, and adjust the seasoning.
- Remove vegetable curry from the heat and serve with a sprinkling of fresh parsley.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
michael w Hoagland says
what is supposed to come to a boil with. recipe had no liquid.
Iryna says
That's a mistake. Thank you for bringing this up. The liquid is coconut milk; it goes in a pan at the same time as the tomatoes, sweet potatoes, and sprouts.