Vegan Easy Coconut Curry

Mary Jackson

Coconut milk, fragrant spices, and whatever vegetables you have on hand come together in one pot for this quick, warming curry. The sauce thickens as it simmers, coating the vegetables in a rich, mildly spiced base with notes of ginger and garlic. Weeknight-friendly at around 30 minutes, and it reheats beautifully the next day.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 345 kcal

Equipment

Large saucepan or Dutch oven
Wooden spoon or heat-resistant spatula
Chef's knife
Cutting board

Ingredients

1 tablespoon coconut oil Use unrefined for a more coconut-forward flavor
1 large yellow onion Diced finely
3 cloves garlic Minced
1 tablespoon fresh ginger Grated
2 tablespoons red curry paste Use vegan-certified Thai red curry paste
1 teaspoon ground turmeric
1 can full-fat coconut milk 13.5 oz can, shaken well
1 cup vegetable broth Low-sodium recommended
2 cups sweet potatoes Peeled and cubed into 1/2-inch pieces
1 cup carrots Sliced into thin rounds
2 cups broccoli florets Fresh or frozen
1 tablespoon soy sauce or tamari Use tamari for gluten-free option
1 teaspoon maple syrup
¼ teaspoon salt Adjust to taste
1 tablespoon lime juice Freshly squeezed, added at the end

Instructions

Heat the coconut oil in a large saucepan or Dutch oven over medium heat (about 350°F / 175°C). Sauté the onions for 4–5 minutes until soft and golden.
Add garlic and ginger, stirring constantly for 1 minute until fragrant.
Mix in red curry paste and turmeric. Cook for 2 minutes to bloom the spices, stirring frequently.
Pour in the coconut milk and vegetable broth, stirring to combine into a smooth, fragrant broth.
Add the sweet potatoes and carrots. Bring to a gentle simmer, cover partially, and cook for 12–14 minutes until fork-tender.
Stir in broccoli florets, soy sauce, maple syrup, and salt. Simmer uncovered for another 6–8 minutes until broccoli is tender but bright green.
Turn off the heat. Add lime juice and stir. Taste and adjust seasoning as needed. Let sit for 2 minutes to meld flavors before serving.

Notes

For added protein, toss in cubed tofu or chickpeas during the last 10 minutes of simmering.
Swap sweet potato with pumpkin or butternut squash depending on seasonal availability.
To make this extra creamy, blend half the curry with an immersion blender before serving.

Nutrition

Calories: 345kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 720mgPotassium: 782mgFiber: 5gSugar: 9gVitamin A: 16373IUVitamin C: 50mgCalcium: 97mgIron: 5mg

Keyword Vegan Easy Coconut Curry

Tried this recipe?