This post may contain affiliate links. Please read my disclosure and privacy policy.

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!

coconut curry

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 coconut curry

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.

vegan curry recipe

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.

vegan curry recipe

Vegan Coconut Curry (an Easy Weeknight Dinner!)

4.91 from 70 votes
This Coconut Curry recipe makes an easy weeknight dinner. I love serving it over quinoa as a complete source of plant-based protein, and you can add in any vegetables
prep5 mins cook20 mins total25 mins
Servings:2

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

*When using canned coconut milk, I like to use this brand since it's BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There's no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Nutrition

Calories: 280kcal | Carbohydrates: 56g | Protein: 10g | Fat: 3g | Sodium: 1231mg | Potassium: 843mg | Fiber: 12g | Sugar: 10g | Vitamin A: 20780IU | Vitamin C: 28.5mg | Calcium: 118mg | Iron: 3.9mg
Course: Main Course
Cuisine: Thai
Keyword: coconut milk, curry, vegan
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.

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!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi! I have never made any sort of Curry before, but have had it many times in restaurants, and have quite enjoyed it. However, this recipe didn’t taste like what I remember, and the sauce seems to have a pumpkin pie aftertaste. My other family members also said that it seemed to have an aftertaste of pumpkin pie, so I know it’s not just me. Have you ever heard this before? Is there a particular ingredient that might be causing this flavor? Did we purchase the wrong kind of Curry powder?

    Thanks,

    I

  2. I made it tonight and added 4 drops of lemon oil, and used cauliflower, broccoli, celery, onion, green pepper and chicken, all stir fried in coconut oil prior to adding to sauce. I threw in a handful of peanuts and some unsweetened coconut to garnish. Mild but tasty.

  3. Made this tonight using a new bottle of curry powder and the sauce was delicious. However, the sweet potatoes cooked quicker than I expected and I ended up spooning them out before adding all my other vegetables. Then the veggies cooked longer than I intended due to waiting for a friend to come to dinner. In the end, the sauce had lost it’s flavor. 🙁 Do you think the extra simmering combined with the water leaching from the vegetables is what did this? Next time I’ll make sure my vegetables are ready to go in and don’t get overcooked, but maybe I should just steam them first also and not cook the curry so long? Does curry sauce lose it’s flavor when simmered for too long?

  4. I found this recipe to be addictive. SOOOOO good! I really love how simple it is to make also. Each bite with sweet potato was even better! What a fantastic combo! I could seriously eat this every night. Unfortunately my husband and kids did not like this. Maybe for this recipe you have to like curry? Of course I DON’T typically like curry but I LOVE this recipe. Go figure.

  5. Like Terry, I am wondering if this meal can be made ahead of time and frozen? I have a large crowd coming and wish to get as much done ahead of time as possible. Can’t wait to try it!

  6. I made this tonight and it was delicious! My husband and I both loved it, as did my 2 and 4 year olds. Next time I will have to double it, because we ate it all in one sitting!