Easy Vegan Coconut Curry- Get ready for a flavor explosion with this easy vegan coconut curry! Creamy coconut milk and aromatic spices combine to create a mouth-watering dish that will have you coming back for seconds.Jump to Recipe
Vegan coconut curry is a delicious and flavorful dish that is made with a combination of aromatic spices, creamy coconut milk, and a variety of fresh vegetables. It is a popular dish in many parts of the world, particularly in South and Southeast Asia.
This vegan coconut curry includes ingredients such as onions, garlic, Graham Masala, curry powder, cumin. These onions are sautéed in oil until fragrant, and then a selection of herbs is added along with diced tomatoes and chickpeas.
After the vegetables, herbs and chickpeas are cooked to a desired level of tenderness, the creamy coconut milk is added to the pan, creating a rich and velvety sauce. The curry is typically simmered for a few minutes to allow the flavors to meld together.
This easy vegan coconut curry can be served over a bed of fluffy rice or with a side of warm naan bread. It is a filling and satisfying dish that is perfect for a cozy night in or for sharing with friends and family.
What is Garam Masala?
Garam Masala is a blend of ground spices commonly used in Indian and South Asian cuisine. “Garam” means “warm” or “hot,” referring to the warming effect that the spices have on the body, while “masala” means “mixture of spices.”
Garam masala typically includes a combination of ground cinnamon, cloves, cardamom, cumin, coriander, and black pepper, although the exact blend may vary depending on the recipe or the region. It is often used as a finishing spice, added at the end of cooking to enhance the flavor and aroma of a dish.
Garam masala can be used in a variety of dishes, such as curries, stews, soups, and even baked goods. It adds a warm and complex flavor profile to the dish, with hints of sweetness, warmth, and spice.
Easy Vegan Coconut Curry
This easy vegan coconut curry recipe is easily customizable. You can add chopped vegetables such as carrots, potatoes, bell peppers, and broccoli or substitute the full fat coconut milk for low-fat.
2-3 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 1/2 tbsp garam masala
1 tsp curry
1/2 tsp cumin
15.5 oz can chickpeas, drained and rinsed
15.5 oz can diced tomatoes
13.5 oz can full-fat coconut milk
Juice from 1 lime
Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add the minced garlic to the pan and cook for another minute until fragrant.
Add the curry powder, cumin, and graham masala to the pan and stir to combine with the onion mixture. Cook for 1-2 minutes until the spices are toasted and fragrant.
Add the rinsed and drained chickpeas and the diced tomatoes to the pan. Cook for 5 minutes.
Pour the can of coconut milk into the pan and stir to combine with the chickpea mixture. Bring the mixture to a simmer and cook for 10 minutes until the sauce has thickened.
Season the curry with salt and pepper to taste and squeeze a lime on top. Serve the curry over a bed of cooked rice or with warm naan bread. Garnish with fresh cilantro or parsley if desired.
How to store leftover curry:
- Let the curry cool down to room temperature. Do not leave it out for more than two hours to prevent bacterial growth.
- Transfer the curry to an airtight container.
- Label the container with the date so you can keep track of how long it has been stored.
- Store the curry in the refrigerator for up to three to four days.
- To reheat the curry, you can do so on the stovetop over medium heat or in the microwave. If reheating on the stovetop, add a splash of water or coconut milk to loosen the sauce and stir occasionally until heated through. If using the microwave, cover the container with a microwave-safe lid or wrap and heat in 30-second intervals until heated through.
If you’re not going to be enjoying your curry within the next few days, you can also freeze it for later. Transfer the curry to a freezer-safe container and store it in the freezer for up to three months. To reheat, thaw the curry in the refrigerator overnight and then reheat it on the stovetop or in the microwave.
Easy Vegan Coconut Curry
- 2-3 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 tbsp garam masala
- 1 tsp curry
- 1/2 tsp cumin
- 15.5 oz can chickpeas, drained and rinsed
- 15.5 oz can diced tomatoes
- 13.5 oz can full-fat coconut milk
- juice from 1 lime
- Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic to the pan and cook for another minute until fragrant.Add the curry powder, cumin, and graham masala to the pan and stir to combine with the onion mixture. Cook for 1-2 minutes until the spices are toasted and fragrant.
- Add the rinsed and drained chickpeas and the diced tomatoes to the pan. Cook for 5 minutes.
- Pour the can of coconut milk into the pan and stir to combine with the chickpea mixture. Bring the mixture to a simmer and cook for 10 minutes until the sauce has thickened.Season the curry with salt and pepper to taste and squeeze a lime on top. Serve the curry over a bed of cooked rice or with warm naan bread. Garnish with fresh cilantro or parsley if desired.
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