Rich and Creamy Vegan Coconut Curry Recipe

This rich and creamy vegan coconut curry is ready in 30 minutes. It’s veggie-packed, mildly spicy and perfect for a fast dinner. You can have this whole meal ready in around 30 minutes. If you have a can of coconut milk in your pantry, you can whip up this coconut curry in no time. It tastes like you bought it from a restaurant, but I’ve kept it as simple as possible so it’s also doable on a busy weeknight.

Why this recipe works

This quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that’s big on flavor. With tomatoes, coconut cream, and the perfect blend of spices, it’s so creamy and filling! The coconut cream makes this chickpea curry super, super rich. This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. It’s crazy quick and easy, relying on several inexpensive and convenient canned ingredients. This chickpea curry doesn’t taste “vegan” or feel deliberately meatless.

Core ingredients and notes

Coconut milk / cream: Use a 14-ounce can of full-fat coconut milk for the creamiest results. I highly, highly recommend using unsweetened coconut cream in this recipe, as it enriches this recipe beautifully. However, you can use regular coconut milk, if you prefer. Light coconut milk is just low in coconut cream, and that’s the richest, most delicious part.
Chickpeas: These are optional, but gosh, do they make things easy. Just drain and rinse a can, then add them into the sauce for extra fiber in each bite.
Curry powder: We used a mild curry powder for a mild curry. The spiciness of curry powder can vary by brand, so start with less and add more to taste. I use a hot Japanese curry powder sometimes, but a mild blend keeps the dish family-friendly.
Aromatics: Onion, garlic, and ginger add depth-start with these for extra flavor.
Veggies: You can definitely switch up the veggies and use whatever you have on hand: bell peppers, zucchini, broccoli, cauliflower, sweet potato, carrots, snow peas, spinach, baby corn, tomatoes. If you don’t want to chop anything, start with a bag of frozen veggies.
Sweetener: Coconut sugar provides lovely flavor balance between the spicy and salty flavors in the dish. We only use one tablespoon and it’s just the right amount. If you don’t have any coconut sugar, you can use light brown sugar or maple syrup.
Umami / salt: Tamari or soy sauce adds umami-if you skip it, you’ll need more salt.
Acid & garnish: Fresh lime juice and cilantro brighten the finished curry and make it taste elevated.

Step-by-step summary (30-minute method)

Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and ground coriander. Sauté until the onions are softened.
Did you make this recipe? Add in the chopped baby corn, red bell pepper, sliced zucchini and chickpeas.
Add canned chopped tomato and coconut milk. Bring to a simmer and cook until the veggies are softened.
Add in the coconut sugar and salt. Taste test and add more salt if needed and ground black pepper to taste.
For an alternate one-skillet version: Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds. Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes. Add the drained chickpeas and crushed tomatoes and simmer 5 minutes. Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes. Stir in the lime juice and cilantro.

Alternate vegetable & protein ideas

I used to make vegan coconut chickpea curry recipes regularly when we were newly married. I’d whip them together with veggies we happened to have on hand, and it still always worked. The vegetarians can add some baked tofu for protein, and the omnivores can add baked chicken breasts. Then everyone is happy and full! If you have a sweet potato to use up, cube it and let it simmer in the sauce until tender. My favorite veggie to add to this coconut curry are potatoes, but you can certainly swap them for sweet potatoes, zucchini, or bell peppers. If you prefer using a 1-pound bag of frozen veggies when you’re in a hurry, that works great too.

Spice and flavor variations

Add a tablespoon of peanut butter and whisk this into the coconut milk before it starts simmering for a nutty Panang-like twist.
Give it more heat: add up to 2 teaspoons more curry powder, a pinch of cayenne, or a diced dried red chili.
More Thai-inspired: add 1-2 tablespoons fresh lime juice and/or swap curry powder for 1 tablespoon of red or yellow curry paste.
Extra aromatics: add turmeric, cinnamon, or extra cumin for warmth and complexity.

Serving suggestions

Serve over cooked white rice, cauliflower rice, or perfectly fluffy quinoa to soak up the curry sauce. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.

Tips for best texture and flavor

Use full-fat coconut milk or coconut cream for the creamiest, richest results. Reserve half the coconut milk and add some at the end if you want the veggies to absorb flavor early but keep the sauce silky.
Don’t let the coconut oil come to a hard boil - this can cause separation. Turn off the heat as soon as the curry has warmed through but before it returns to a boil.
Start with less curry powder and add more to taste, since powders vary by brand.
Use crushed tomatoes if you prefer a middle ground between chunky diced tomatoes and smooth tomato sauce; diced tomatoes also work.
Use a microplane to mince garlic and ginger directly into the pan for speed and to avoid large chunks.

Make-ahead, storage and yield

Recipe yields approximately 4 servings. Leftover curry can be stored in the fridge for up to 3-4 days. Freeze leftovers in a freezer-safe container for up to three months. This curry freezes especially well and goes great with carrot rice or plain rice.

Červená čočka: Tipy a triky

Nutritional & practical notes

Nutritional values shown are general guidelines and reflect information for one serving using the ingredients listed, not including optional additions. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings.

Voices behind the recipes

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. Cheryl Malik is the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. These home cooks all highlight how flexible a coconut curry can be-adjustable veggies, spices and proteins make it a weeknight staple.

Quick pantry shopping list

1 can full-fat coconut milk / coconut cream
1 can chickpeas (optional)
1 can diced or crushed tomatoes
Onion, garlic, fresh ginger
Curry powder, cumin, ground coriander, cayenne (optional)
Coconut sugar or brown sugar, or maple syrup
Salt, black pepper, tamari (optional), lime, cilantro
Choice of veggies: bell pepper, zucchini, potatoes, broccoli, spinach, baby corn, carrots

If you try this recipe, please leave a comment and star rating below to let me know how you like it. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assist other commenters.

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tags: #vegan #coconut #curry #recipe