Vegan Coconut Curry in as Little as 30 Minutes!
If you’re looking for a quick and delicious meal that packs a punch of flavor, look no further than this Vegan Coconut Curry in as Little as 30 Minutes! It’s plant-based, creamy, and brimming with vibrant vegetables, making it a perfect weeknight dinner or meal prep option. The beauty of this recipe lies in its simplicity; with just a few ingredients and a little bit of time, you can whip up a satisfying dish that everyone will love.
Why I Love This Recipe
This vegan coconut curry is not only easy to make, but it’s also incredibly versatile. You can customize it with whatever vegetables you have on hand, which means it’s a great way to use up those odds and ends in your fridge! Plus, the creamy coconut milk combined with aromatic spices creates a comforting dish that warms the soul. It’s gluten-free, dairy-free, and packed with nutrients—what’s not to love? On top of that, it’s ready in 30 minutes, making it perfect for busy weeknights.
What Goes Into Vegan Coconut Curry in as Little as 30 Minutes!
To create this vibrant curry, you’ll need the following ingredients:
- 2 tablespoons extra-virgin olive oil or substitute with coconut oil for an extra tropical flavor.
- 1 small onion, diced—this adds a sweet and savory base.
- 2 cloves garlic, minced—because no curry is complete without garlic!
- 1 large sweet potato, chopped—this adds a natural sweetness and heartiness.
- 2 cups broccoli florets—feel free to swap in any veggies you have on hand!
- 4 teaspoons curry powder or your favorite blend of curry spices.
- 1/2 teaspoon salt—to enhance all those beautiful flavors.
- 1/2 teaspoon black pepper—for a little kick.
- 1 can coconut milk—the star of the show, creating that creamy texture.
- 2 tablespoons water—to help combine everything beautifully.
- 1 (15 ounce) can diced tomatoes—for added flavor and texture.
Kitchen Gear Checklist
Before diving into the cooking process, make sure you have the following kitchen gear:
- Large pot or Dutch oven—perfect for sautéing and simmering.
- Wooden spoon—ideal for stirring and combining ingredients.
- Chopping knife and cutting board—to prepare your veggies.
- Measuring spoons—to accurately measure out your spices and ingredients.
- Can opener—for those canned goods!
Vegan Coconut Curry in as Little as 30 Minutes!: From Prep to Plate
Now, let’s get cooking! Follow these simple steps to create your Vegan Coconut Curry in as Little as 30 Minutes!
Step 1: Heat the Oil
In a large pot or Dutch oven, heat the 2 tablespoons of extra-virgin olive oil or coconut oil over medium heat. Allow the oil to warm up until it shimmers, which should take about 1 minute.
Step 2: Sauté the Aromatics
Add the diced onion to the pot and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and continue to cook for another minute, allowing the garlic to become fragrant.
Step 3: Add the Sweet Potato
Toss in the chopped sweet potato and stir to combine. Cook for about 5 minutes, allowing the sweet potato to soften slightly before adding the next ingredients.
Step 4: Incorporate the Veggies and Spices
Add the broccoli florets, curry powder, salt, and black pepper to the pot. Stir everything together, allowing the spices to coat the vegetables evenly.
Step 5: Pour in the Liquids
Next, pour in the canned coconut milk, diced tomatoes, and 2 tablespoons of water. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
Step 6: Simmer and Cook
Let the curry simmer for about 10-15 minutes, or until the sweet potatoes are tender and the broccoli is bright green and cooked through. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Step 7: Taste and Adjust
Once the vegetables are cooked, taste the curry and adjust the seasoning if needed. You can add a bit more salt, pepper, or even a dash of lime juice for some extra brightness.
Step 8: Serve and Enjoy!
Serve your hot vegan coconut curry over rice, quinoa, or enjoy it on its own. You can garnish it with fresh herbs like cilantro or basil if you’d like!
No-Store Runs Needed
One of the best things about this recipe is that it’s incredibly flexible. Here are some ideas to make it even easier:
- You can use any vegetables you have on hand—zucchini, bell peppers, carrots, or even frozen veggies work great!
- Substitute the sweet potato with regular potatoes or butternut squash if that’s what you have.
- Feel free to use any type of curry powder or spice blend you prefer.
- Swap in vegetable broth for water to add even more flavor.
Problems & Prevention
Though this recipe is straightforward, here are some common pitfalls and how to avoid them:
- Burning the garlic: Make sure to stir constantly once you add the garlic, as it can burn quickly.
- Overcooking the vegetables: Keep an eye on the simmering process, especially with broccoli, to maintain its vibrant color and crunch.
- Too thick or too thin: If the curry is too thick, add a bit more water or coconut milk to reach your desired consistency. If it’s too thin, let it simmer a bit longer to thicken up.
- Flavor balance: Taste as you go! Adjust salt, pepper, or acidity to make sure the flavors are just right.
Prep Ahead & Store
If you’re looking to meal prep or store leftovers, here’s how to do it:
You can prepare the chopped vegetables and store them in an airtight container in the fridge for up to 3 days. The curry itself can be made ahead of time and stored in the fridge for 4-5 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or coconut milk if it thickens too much. This dish also freezes wonderfully! Just let it cool completely before transferring it to a freezer-safe container and storing it for up to 3 months.
Reader Questions
Can I make this curry with other types of milk?
While coconut milk gives this curry its creamy texture and unique flavor, you can substitute it with almond milk or cashew cream for a different twist. Just keep in mind that the flavor will be less rich.
Is it possible to add protein to this dish?
Absolutely! You can add cooked chickpeas, lentils, or tofu to boost the protein content. Just add them in during the last few minutes of cooking to warm through.
Can I make this dish spicier?
Yes! You can add a pinch of cayenne pepper or some chopped fresh chili peppers to the curry for an extra kick. Start with a little and adjust according to your heat preference.
What can I serve with this curry?
This vegan coconut curry pairs beautifully with steamed jasmine rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it with a side of naan or crusty bread to soak up all that delicious sauce!
Make It Tonight
There you have it! A simple, quick, and delicious Vegan Coconut Curry in as Little as 30 Minutes! Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your meal rotation. With its vibrant colors, rich flavors, and healthy ingredients, you’ll find yourself craving this comforting dish time and time again. So grab those ingredients and get ready to enjoy a delightful bowl of curry tonight. Happy cooking!
Vegan Coconut Curry in as Little as 30 Minutes!
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the 2 tablespoons of extra-virgin olive oil or coconut oil over medium heat until it shimmers.
- Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.
- Toss in the chopped sweet potato and cook for about 5 minutes to soften slightly.
- Add the broccoli florets, curry powder, salt, and black pepper. Stir to coat the vegetables evenly.
- Pour in the coconut milk, diced tomatoes, and water. Stir well and bring to a gentle simmer.
- Let the curry simmer for about 10-15 minutes, or until the sweet potatoes are tender and the broccoli is cooked through.
- Taste the curry and adjust seasoning if needed, adding more salt, pepper, or lime juice.
- Serve over rice, quinoa, or enjoy on its own, garnished with fresh herbs if desired.
Notes
- Customize with any veggies you have on hand like zucchini or bell peppers.
- Substitute sweet potato with regular potatoes or butternut squash.
- Add cooked chickpeas or lentils for extra protein.
