Vegan Curry
This Quick Vegan Curry is bursting with flavor and loaded with veggies in a creamy red pepper coconut sauce. Ready in 30 minutes, it’s a crowd-pleaser!
Servings: 4 servings
Cost: $9.43
Equipment
Ingredients
- 1 (16-ounce) jar roasted red bell pepper drained
- 1 (13.5-ounce) can coconut milk full-fat
- 1 cup vegetable stock or broth, or water in a pinch
- 3 tablespoons coconut oil
- 1 large red onion diced
- 2 cups diced carrots 4 to 6 carrots
- 1-1/2 tablespoons ginger paste
- 1-1/2 tablespoons minced garlic
- 1-1/2 tablespoons yellow curry powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- 3 (15.5-ounce) cans navy beans rinsed and drained
- 3 cups kale or baby spinach, optional
- 1-1/2 cups frozen peas
- 1 lemon optional, for serving
- Fresh parsley optional, for serving
- Cooked rice optional, for serving, see note 1
- Naan optional, for serving
Instructions
- Drain red peppers and add to blender with coconut milk and vegetable stock. Blend until smooth. Add onion and carrots to a food processor and pulse to finely chop.
- Add coconut oil to a large, cast-iron pot and melt over medium-high heat. Add onion and carrots and sauté, stirring frequently, for 6–8 minutes. Add ginger, garlic, curry powder, paprika, cumin, and coriander. Season to taste with salt and pepper (I add 1 teaspoon salt and 1/4 teaspoon pepper). Mix until fragrant, 2–4 more minutes. Pour in the sauce and mix, scraping the bottom of the pot to release any browned bits. Add drained beans and mix through to warm, 2 minutes.
- Add peas and kale. Mix to warm through and wilt greens, about 3–5 minutes. Remove from heat and if desired, add some lemon zest and juice (I add 1/2 teaspoon zest and 1–2 tablespoons juice) plus some fresh parsley (2–4 tablespoons). Taste and add additional seasoning as needed. Remove and serve with naan and over rice if desired (see note 1).
Video
Notes
Note 1: To keep the sides as simple as possible, use mini naan that you can pop in the toaster to warm through. For rice, use ready/microwaveable basmati rice for quickest prep! Or here’s the quickest/easiest way to get perfect basmati rice. (This only works for basmati rice!)
- Fill a large pot with water and set it to boil.
- Once water is at a rolling boil, salt the water and add in rice.
- Cook without reducing the heat, 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 42.3g | Protein: 16.9g | Fat: 16.7g | Sodium: 203.6mg | Fiber: 4g | Sugar: 6.2g