Coconut Curry Recipe

4.89 From 26 reviews . Help us out! Review HERE.Help out & review HERE

This creamy vegan coconut curry recipe is full of flavor. Ready in 30 minutes it's a cozy dish that's equally healthy and satisfying.

Prep: 10

Cook: 20

Total: 30

Servings: servings

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Ingredients

1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
1 medium yellow onion thinly sliced
4 cloves garlic minced
2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
3 tablespoons Thai red curry paste plus 2 teaspoons
¼ teaspoon red pepper flakes
6 small/medium carrots peeled and cut into ¼-inch-thick rounds (about 2 cups)
2 large red bell peppers cored and sliced
2 cans light coconut milk (14-ounce cans)
2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
2 tablespoons rice vinegar
1 cup frozen peas
Chopped fresh cilantro for serving
Prepared brown rice or quinoa for serving

Instructions

Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.

Notes

TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown riceCalories: 519kcalCarbohydrates: 68gProtein: 13gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gPotassium: 785mgFiber: 13gSugar: 12gVitamin A: 15362IUVitamin C: 127mgCalcium: 114mgIron: 4mg