No Effort Vegan Coconut Curry

Vegan Coconut Curry | No Effort, Full Taste - coconut curry ready to serve #vegetarian #indian | hurrythefoodup.comYou’d think I’d be bored of talking about curry by now. But I’m really, absolutely, definitely not.

In my humble opinion, curry is one of the greatest dishes this world has ever seen – with varieties so wildly different you could eat a new one every day and never sample them all.

This vegan coconut curry is one to add to the ‘must eat’ list.

A LOT of recipes get tried and tested for this website, and many get discarded or fall by the wayside in favour of something bigger, or bolder, or generally more exciting.

Taste alone isn’t always enough to guarantee a spot on the site (although it really helps) – a recipe needs to stand out in other ways.

What makes this vegan coconut curry so special?

The joy of this recipe is its simplicity. So rarely have we had do to do so little cooking to get such a great result.

After a little prepping at the beginning, the ingredients hit the frying pan – and that’s it! They’ll fry along happily while the sauce pretty much cooks itself.

It doesn’t get any easier when it comes to effort vs quality ratio.

This is one recipe I’ve taken to cooking over and over; it gives me my curry fix with such ease I just can’t get enough.

Vegan Coconut Curry | No Effort, Full Taste - coconut curry ingredients #vegan #main | hurrythefoodup.comVegan Coconut Curry | No Effort, Full Taste - grated sweet potato and carrots #thai #curry | hurrythefoodup.comVegan Coconut Curry | No Effort, Full Taste - fry all the veggies #coconut #quick | hurrythefoodup.com

Know your paste!

Most curries are made in one of two ways – with curry spices (often in the form of powder, at least in the Western world) or with a curry paste.

Typically, Indian-style curries use spices or powder, and Thai-type recipes use paste, although not exclusively so.

Curry powders generally contain spices and ingredients like cumin, coriander, turmeric, cloves, cinnamon, pepper and chili powders (check out this article for a more extensive list.)

Pastes are usually made from fresh ingredients like chillies, lemongrass, garlic and ginger, as well as the addition of some of the spices above. They’re often mixed with oil too.

Vegan Coconut Curry | No Effort, Full Taste - coconut curry ready to eat #zucchini #easy | hurrythefoodup.com

Curry paste tends to be the stronger of the two, however that can vary as well. Usually yellow curry pastes are the mildest in flavour, red is next, and green is the hottest.

Vegans and vegetarians should watch out – many curry pastes contain fish derivatives and it’s always worth checking the label first.

With curry powders, the lighter, yellowy colours denote a mild dish, while dark or even brown colours mean a much more spicy kick.

Curry spices are great for giving that Indian-esque taste to every bite; curry pastes are excellent to mix with coconut milk. This vegan coconut curry uses both.

By doing this we get an Indian-feel recipe and flavour with a more creamy, rich, and slightly sweet sauce. It’s the best of both worlds.

Enjoy this stress-free curry with ease – just thank these two wonderful cuisines for their collaboration!Vegan Coconut Curry | No Effort, Full Taste - coconut curry serving inspiration #vegetarian #indian | hurrythefoodup.com

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Vegan Coconut Curry

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!
Course Mains
Cuisine Indian, Thai, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 301 kcal
Author Cris & HurryTheFoodUp

Ingredients

Instructions

  1. If serving with rice, get that cooking now according to package instructions.
  2. Grate the sweet potato and the carrots.
  3. Chop the spring onion, broccoli, and zucchini.
  4. Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.
  5. Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.
  6. Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.
  7. Alright, that's it. Take out the lemongrass. Serve with rice and top with the cashews or peanuts. Easy. Awesome.

Recipe Notes

If you’re a curry lover then you’ve really gotta check out this similar beast - the vegan chickpea curry. It’s delicious. If you’re after a pure ‘Thai’ style curry then have a look at this quick Thai green curry. You can’t go wrong with either!

A big shout out to our amazing chef in Barcelona, Cristina! If you’re in the area and would like cooking classes, you really must check her out!

Please note our nutritional information includes the curry only - not rice or nuts.

Nutrition Facts
Vegan Coconut Curry
Amount Per Serving
Calories 301 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Sodium 425mg 18%
Potassium 640mg 18%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 10g
Protein 7g 14%
Vitamin A 210.7%
Vitamin C 52.4%
Calcium 9.2%
Iron 19.4%
* Percent Daily Values are based on a 2000 calorie diet.

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23 comments

  1. Thank for the recipe! Just made it ! It was my first time making curry and I think it turned out well!

    Just a few questions:
    1. When do you add the maple syrup and salt ?
    2. Do you add the lemon grass as sticks or is it better to grate or chop them ?
    3. Do you remove the lemon grass after cooking ? (If you left them as sticks?)

    Thanks!

    • So cool to hear the curry turned out well, congratz 😀
      Great questions right there, I’ve updated the post, but will also give you the answers here quickly:
      1. I add maple syrup and salt along with the coconut milk and chickpeas (It’s clearer now in the recipe, thanks!)
      2. Nah, just give the a few good smacks and chuck them into the curry as sticks. Before serving remove them if you prefer. They’re definitely not nice to eat. As far as I know it’s possible to eat lemongrass, but it needs to simmer for a long time so they won’t have a stringy mouth feel.

      Thanks a lot for trying out our dish, Nicole! 😀

  2. Tried it tonight. Delicious.
    For my taste, I would just use half a lemon juice instead of 1 entire lemmon. I might also have grated the sweet potatoe and the carrots too small. Will try bigger chunks next time.

  3. Just made this for hubby and I who is normally not a fan of curries. He loved this one and told me to make it again 🙂 I didn’t have any broccoli or zucchini lying around so used spinach instead. Tasted Awesome. Great meal for a cooler day.

    • Very cool to hear, Samantha! I’m glad the curry converted him. I could eat it every day :D. Yes, awesome idea with the spinach, it absolutely fits well well in curry (as you found out!).

  4. I made this over the weekend. SUPER easy recipe for great tasting food. But, I made the mistake of using reduced fat coconut milk. The absense of fat didn’t balance the spice, acid, and sugar as I’d imagine a full fat coconut milk would do. Gonna try it again! Cheers Logan!

    • I really do love the ease of this one! Yes, the low fat milks are a problem. I used to use them all the time and wondered what my cooking method problem was. The full fat milks really do make a difference!

  5. Fantastic recipe. Very tasty and easy although grating veggies can take a bit of time. I part boiled the broccoli and added in at the last minute to avoid it going mushy. The family loved this dish. Will make again for sure.

    • Hi Emma, really cool you liked this recipe 🙂
      Yep, grating can take a little time, I agree. Alternatively little cubes would work. Great idea regarding the broccoli!!

  6. Hi, quick question. Can the sweet potato be substituted with more carrot or with something else? I’m currently in Ecuador and don’t have access to sweet potatoes.

    • Absolutely, Rachel. I’m constantly switching out veggies in curries for what I do and don’t have. Carrot would be great, I’m sure. Or carrots and regular potatoes, if you have them 🙂

  7. While I’m not sold on this as much as I am the chickpea curry; my partner loved it and it reheats so damn well! If you’re doing lunch planning definitely add this to the rotation. Also add extra cashew – they’re great in this.

  8. This recipe was ok. We’re huge fans of avial, so were really looking forward to it. The recipe came out more like thoran. I used dried coconut with a Vitamix. Even after adding extra water and letting it sit, I couldn’t get it to blend up smooth. I added it anyway and flavorwise it is good, just not the creamy avial we are used to.

    Last week we made your Turkish lentil soup though and it was amazing.

    • Thank you for your feedback! You just taught me two new words. I will look into it asap. Glad you liked the Turkish Lentil Salad last week. It’s one of my favourites. So easy to make, and so tasty 😀

  9. Hi, I made this for my work lunches and it was delicious, I am looking to make the vegan chickpea curry for next weeks lunches , however, i did notice that the saturated fat content for this recipe is a whopping 21.8g (109% RDA) where as the vegan chickpea curry one is only 4g (20% RDA) I originally though that the coconut milk was to blame, but both recipes use the exact same amount so i was wondering what makes this recipe have so much more saturated fat? your response would be greatly appreciated and thanks again for the great recipes 🙂

    • Hi Jermain, and thanks for writing. I’ve had a look ‘behind the scenes’ and you are indeed correct, it was the coconut milk making the difference. Our nutritional data analyser had pulled up a coconut cream instead of coconut milk in this curry recipe. If you’re watching the saturated fat, I would recommend staying away from the creams, and even going towards a ‘light’ coconut milk (though the dish tends to be slightly ‘thinner’. I hope this helps, and thanks for pointing it out 🙂

  10. I love curry dishes. I don’t know if it is the brand (I have tried various brands) but coconut milk has a soapy taste to me. Any idea why? Can you suggest an alternative type of milk?

    • Hi Debi! Hmm, well if you’ve tried various brands then I’d guess it’s more the product itself than the brand. Do you find the same with other coconut ingredients – flakes or shavings for example?

  11. I have to say, this was simply fantastic! A bit on the expensive side but still reasonable and well worth it. I particularly enjoyed the nice change from the usual tomato-based curries I tend to make. Will definitely cook again, thank you for sharing the recipe 🙂

    • Glad you enjoyed it, Tony! Yes it’s a real nice change. Oh, I hope it wasn’t too expensive – hopefully you have a few things that can be used for further meals (the pastes and powders and so on) to keep costs down a little 🙂

  12. I love this curry so much! Can it be frozen?

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