Table of Contents
This Vegan Coconut Curry is a warm, comforting meal that’s easy to make at home. Green curry paste, coconut milk and vegetables come together in a rich, creamy sauce. With a few simple ingredients and the right seasoning, you can enjoy a delicious homemade vegetable curry without spending hours in the kitchen.
Creating the Perfect Base for Your Vegan Coconut Curry
For a thick, flavorful vegan coconut curry, fry the freshly blended herbs and spices in olive oil before adding the coconut milk. Stir until the paste thickens and the oil starts to separate. This step brings out the aroma and builds a rich base for a creamy sauce that coats your vegetables and rice. Your kitchen will smell amazing 😊.
Avoiding Common Cooking Mistakes
For this vegan curry with tender, crisp vegetables, add them in stages. Start with bell peppers & mushrooms first, then add snap peas & broccoli near the end. Cook until just tender to keep your vegetables colourful and full of texture instead of soft and mushy.
Lets make it…
Recipe
Vegan Coconut Curry
Ingredients
- 1 Bunch of coriander with stem
- 4-5 Garlic Cloves
- 1 Thumb of Ginger
- 1/2 Onion
- 1 Jalapeño
- 1 Lime Zest
- 100 ml Water
- 3 tspn Olive Oil
- 1 tspn Roasted Cumin Powder
- 1 tspn Coriander Powder
- 1 tspn Turmeric Powder
- 1/2 tspn Red Chili Powder
- Salt
- 250 ml Coconut Milk
- 200 ml Hot Water
- 1/2 cup Green Bell Pepper
- 1/2 cup Red Bell Pepper
- 1/2 cup Zucchini
- 1/2 cup Tofu Cubes
- 3/4 cup Mushroom
- 1 Broccoli Florets
- Snap peas
- 1/2 Lime Juice
Instructions
- Toss your chopped coriander, garlic, ginger, onion, and jalapeño into a blender. Add the lime zest and 100ml of water. Blend everything until you create a smooth, bright green paste.
- Pour the green paste into a pot on medium-low heat. Stir in the cumin, coriander, turmeric, red chili powder, salt, and olive oil. Cover the pot and cook it until the oil separates and the paste thickens up.
- Pour the coconut milk and hot water straight into the pot. Mix it all together and add a pinch more salt. Let the liquid boil, then lower the heat and let it simmer for 7 to 10 minutes.
- Drop in the green and red bell peppers, zucchini, tofu, and mushrooms. Let the curry boil again and cook these vegetables for 4 to 5 minutes so they soften slightly.
- Toss in the broccoli and snap peas. Cook them for exactly 2 minutes so they stay crunchy. Turn off the stove, squeeze the fresh lime juice over the top, and serve it hot with rice.
- For a visual reference you can watch our video linked below.
- Enjoy😋
Video
NUTRITION INFO
Try More Vegan Recipes, You Will Love..
If this Vegan Coconut Curry leaves you wanting more, you absolutely need to explore our other recipes for your next tasty and easy meal.
If you prefer watching step-by-step video guides instead of reading, go grab your favorite drink and binge our recipe videos over on YouTube!
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