Vegan Coconut Curry

Delicious and Easy Vegan Coconut Curry Recipe

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If you’re looking for a quick and healthy weeknight meal, this is the recipe for you! This vegan coconut curry recipe is healthy, easy, and delicious! Make it on the stove top or in your pressure cooker in minutes!

During the busy week, we’re often scrambling to get a healthy dinner on the table. This vegan coconut curry is ready in under 30 minutes, is loaded with healthy vegetables and proteins, and is made in one pot!

Less clean up and more vegetables, it doesn’t get better than that!

Vegan Coconut Curry Recipe

Whether you’re a vegan or just trying to reduce your meat intake, this meal is perfect for you. You can add any vegetables that you have on hand and adapt it to your personal preference.

This curry contains garbanzo beans which are naturally high in protein and fat. Combined with quinoa, sweet potatoes, and coconut milk, this meal provides a healthy balance of proteins, fat, and complex carbohydrates.

Once you make the base of this curry, all of the add-ins are up to you and your personal preference.

We love to use produce fresh from our garden during the summer. During the winter, when fresh options are limited we eat more frozen organic vegetables.

Vegan Coconut Curry
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Eat More Vegetables

If you’re a parent of a toddler or young child, you may be struggling to get them to eat the recommended 1-2 cups of fruits and vegetables per day.

Curries and soups are an excellent option to increase your vegetable intake. After the vegetables are cooked, they blend together very well which makes it difficult to distinguish the different textures and tastes.

Your little one won’t be able to pick it out or even realize that they are eating vegetables.

This is a parenting win!

Pressure Cooker Vegan Coconut Curry

This vegan coconut curry can be prepared in your pressure cooker in under 10 minutes! Also, it’s made from all ingredients that you usually have on hand, so you don’t have to make an extra trip to the grocery store for anything.

For this curry you will need an onion, garlic, chickpeas, coconut milk, curry powder, turmeric, ginger, a sweet potato, snow peas, and cauliflower.

Use the saute mode on your pressure cooker. Once it’s hot, add 1 tablespoon of oil, garlic, and onion.

Saute for approximately 2 minutes or until the onion is translucent and the garlic is fragrant.

Turn the pressure cooker off, add the remaining ingredients and spices.

Seal the lid and cook on high pressure for 10 minutes.

Quick release the pressure and enjoy!

Stove Top Curry

For a stove top version, you’ll need a 5 quart pot. Sauté the onion and garlic first. Add the remaining ingredients and bring to a boil.

Reduce the heat to low and allow it to simmer for approximately 20 minutes.

Serve over rice or quinoa and enjoy!

Vegan Coconut Curry

Vegan Coconut Curry Recipe

Delicious coconut curry with a variety of vegetables and protein.  Can be modified with whatever vegetables you have in the house!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch, Main Course
Cuisine Indian
Servings 6 people
Calories 372 kcal


  • 1 Medium Yellow Onion
  • 1 Can Coconut Milk can use lite for fewer calories
  • 2 Cans Organic Chickpeas
  • 1 Cup Cauliflower
  • 1 Large Sweet Potato
  • 1 Can Diced Tomatoes
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Freshly Ground Ginger
  • 2 Cloves Garlic
  • 2 Tbsp Curry Powder
  • 1 tsp Ground Turmeric
  • 2 Cups Quinoa or Rice optional


  • Dice onion and garlic
  • Peel and cut sweet potato into 1 inch cubes
  • Heat a large pot over medium heat.  
  • Add the diced onion and sautee for approximately 3-4 minutes until fragrant and translucent.
  • Add the diced garlic and ground ginger and cook for an additional minute.
  • Next, add the remaining spices, coconut milk, diced tomatoes, chickpeas, cauliflower, sweet potato, and any additional vegetables. Bring to simmer and cook covered for 20 minutes.
  • Bring to a boil and then reduce to heat to low
  • Cover and cook for 20 minutes or until vegetables are soft.
  •  Serve over 1/2 cup of cooked rice or quinoa.


Just a forewarning, turmeric powder stains quickly.  Be sure to clean surfaces after use, otherwise you might have a bright yellow counter!
Keyword Curry, vegan, Vegetarian

Serve this curry over rice or quinoa, or save some calories and serve with cauliflower rice. To save time during the busy week, try this easy 2 minute pressure cooker quinoa recipe.

Add this coconut curry to your weekly meal planning and adapt it each week with whatever vegetables and proteins you have on hand.

If you like this recipe, you’ll also love my favorite vegetarian pumpkin chili.

Pin it for later to save it for a dinner when your in a hurry.

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*Amazon Affiliate means if you make a purchase through a link in this post, I earn an affiliate income or commission at no additional cost to you.  Thanks for your support.

Vegan Coconut Curry
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3 thoughts on “Delicious and Easy Vegan Coconut Curry Recipe”

  1. This looks great! How long will something like this keep in the fridge, and then in the freezer? I learned to meal prep from the author herself 🙂

    1. Mindful Mama Health

      This will keep in the fridge for about 3-4 days and in the freezer for up to 3 months. We like to make a big batch and eat it for lunches for a few days. Enjoy! 😊

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