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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