Vegan Coconut Curry (an Easy Weeknight Dinner!)

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.

4.88 from 47 votes
vegan curry recipe
Vegan Coconut Curry (an Easy Weeknight Dinner!)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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

Course: Main Course
Cuisine: Thai
Keyword: coconut milk, curry, vegan
Servings: 2
Calories: 280 kcal
Author: Megan Gilmore
  • 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
  1. 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.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

Recipe 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.

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!

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Elisa Safanda

This is absolutely one of my favorites that I’ve been making the past couple of years. I add cut up chicken breast to mine when I put in the sweet potato. It’s absolutely delicious and my family loves it. One bit of advice – double the recipe as the leftovers make a great lunch the following day! Thanks you this recipe Detoxinista!


it was delicious! Thank you!

Edna Oneal

We tried this recipe last night and it was simple and delicious! So good that even the kids loved it! Thanks for sharing.


Love this recipe. I doubled everything and used delicata squash instead of potato because I didn’t have any. Incredible. Used eggplant, pattypan squash, carrots, banana pepper, and purple peppers. I even used some chopped up beet stems and snap peas from my garden. It’s wonderful to use up stuff from the garden in a hearty, healthy recipe. Now we’ll have leftovers too.

T. Bier

Hi Megan! You got me at “former fast food junkie”, because even though vegetarian, I still manage to go over board on the fast food. Anyways, this recipe is absolutely fantastic! I even shared it to my Facebook page. I’ll be looking forward to trying more recipes that are so simple, delicious, and affordable. I’m so happy I came across this gem of a recipe. Thank you for sharing!


Such a great recipe! Thanks for the easy and healthy weeknight meal!


Has anyone tried making this in the Instant Pot? If so, how would I do it? Thanks!!


This meal was a favorite for my very picky little ones. And was really easy to make, thanks so much for the recipe!


Trying this for dinner tonight! I’ll let you know how it goes! 💚💚💚

Caroline Jordan

s there an alternative to coconut milk? Perhaps a nut milk? I can’t tolerate coconut milk! Thank you!

Gevoanna Garcia

I prep my meal for the week and this one was one of the dishes for this week. I followed the recipe without changes and it was to die for!… Thank you so much for sharing!!

Daphne Tsang

Excellent and quick to make. The veggies we used were white fingerling potatoes, smashed peas and onions. We mixed in a spoonful of ground flax seeds at the table. My teenage son immensely enjoyed it with brown rice. Highly recommend this to everyone!

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