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This vegan coconut curry is a quick and affordable way to enjoy your favorite takeout flavors at home. I love how you can make it with just a few ingredients that you probably already have in your pantry!
Vegan Curry with Coconut Milk
The key to the creaminess in this recipe is using coconut milk as the base. I use full-fat canned coconut milk to make it as creamy as possible, but you could use pretty much any type of coconut milk that you like. (Just keep in mind that “light” coconut milk simply has water added to it to reduce the fat– which makes me feel like I’m not getting my money’s worth!)
How to Make Vegan Coconut Curry
Making your own vegan coconut curry at home is as simple as stirring together some coconut milk, spices, and vegetables. You can make it heartier by adding some lentils, like in my Lentil & Sweet Potato Curry recipe, but the recipe below is entirely vegetable based.
I love serving it over cooked quinoa as a complete source of protein for the meal, but you can serve it over white or brown rice, too.
When I’m in a hurry, I’ll use a bag of frozen vegetables instead of chopping fresh ones (frozen tend to cook faster, too!). This recipe is easily adaptable, so feel free to use whatever you have on hand.
Ingredients
- 1 teaspoon olive oil
- 1/2 yellow onion , chopped
- 2 cloves garlic , minced
- 4 teaspoons curry powder (or more, to taste)
- 1 14 oz. can coconut milk
- 1 tablespoon tamari , or soy sauce
- 1 tablespoon pure maple syrup (or more, to taste)
- 1/2 teaspoon salt
- 1 sweet potato , chopped
- 1 pound assorted vegetables , chopped
Instructions
- Heat the olive oil in a large pot over high heat, and sauté the onions until they start to soften, about 5 minutes. Add in the garlic and stir for one more minute.
- Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, feel free to start with only 3 teaspoons and add more to your taste.)
- Taste the sauce and adjust any other flavors as needed (keep in mind that the addition of veggies will dilute the saltiness), then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes.
- Remove the lid and add the rest of the vegetables, since non-starchy vegetables will cook faster than the sweet potatoes. Stir the vegetables to coat them in the sauce, then cover the pot again. Lower the heat and cook until the sweet potatoes and vegetables are fork-tender, about 8 to 10 more minutes.
- Serve the vegetables and curry sauce over cooked rice, quinoa, or cauliflower rice. Leftover curry can be stored in the fridge for up to 4 days.
Notes
Nutrition
Per serving (not including rice): Calories: 280, Fat: 3g, Carbohydrates: 56, Fiber: 12g, Protein: 10g
Recipe Notes:
- For the vegetables in the photos here, I used a red and yellow bell pepper, plus two large handfuls of chopped kale. I also love this dish with cauliflower florets, or a pound of frozen assorted vegetables.
- I call for curry powder in this recipe because it’s a dry pantry staple that I always have on hand, but you can use curry paste if you would prefer a little more depth of flavor. (It’s usually sold near soy sauce at your grocery store.)
- I use tamari to keep this recipe gluten-free, but you can use soy sauce if you don’t need to be gluten free. For a soy-free recipe, try coconut aminos instead, and add a little extra salt, if needed.
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Reader Feedback: What’s your favorite type of take-out food? Thai food had been ours up until recently, but now we hardly have the need for it!
I made your curry the other night for dinner. My husband and I love it. Thank you for your delicious, healthy recipes. I have tried many of them. Your grain free chocolate chip cookies are my favorite 🙂
This is my kind of curry! I can’t wait to make this for dinner for my family.
I love thai and indian take out! My weekly treat is Indian take out every Sunday 😉 I am a creature of habit. Can’t wait to try this delicious looking recipe! Thanks!!
YUM! I seriously love curry and Thai food is one of my favorites. This looks incredible and so easy to make.
I made this recipe for lunch and it was so easy and delicious. I used about double the amount of vegetables and spices and added a can of stewed tomatoes and it came out perfect! Since I have a tons of veggies from my CSA, I used a combination of sweet onions, broccoli, summer squash and a yam. Thanks for the recipe. ps I LOVE your recipes!!! xo
Thanks so much – can’t wait to try this:)
I don’t like the taste of coconut milk. Can I use almond or hemp milk? How can I make the consistency similar to coconut milk?
I’d recommend trying my recipe for Sweet Potato Curry Sauce instead: https://detoxinista.com/2012/01/detox-friendly-vegetable-curry/
I’m so excited to try out this recipe! Definitely will be doing it sometime this weekend. I’ve been all on the curry train randomly.
Wow, sounds great! I’ve been looking for a coconut curry recipe lately, so now I know what to make. What’s in the sauce in the first picture — did you use white sweet potatoes?
Thanks,
Mandie
Yep, they’re white sweet potatoes!
Where can I find white sweet potatoes?
I found them at Whole Foods, next to the regular sweet potatoes.
Really? They look like yams… very orange
This curry sounds wonderful! It seems fast and easy to make too — always a plus!