Vegan Coconut Curry (an Easy Weeknight Dinner!)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Calories
280 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Coconut Curry (an Easy Weeknight Dinner!)
Description
The Vegan Coconut Curry recipe uses olive oil to gently soften chopped onions and garlic, forming a flavorful base. Coconut milk and a measured amount of curry powder create a rich sauce that balances aromatic spices with creamy texture. Tamari adds a savory depth, while maple syrup provides subtle sweetness, harmonizing the curry's flavor profile.
Sweet potatoes cook first in the simmering sauce to tenderize, followed by the addition of assorted vegetables that cook quickly and absorb the curry flavors. Covering the pot allows the steam to finish cooking the vegetables, resulting in tender chunks with well-coated sauce. The finished curry is thick, creamy, and mildly spiced.
This dish works well as a main course served over rice or with flatbread. Its plant-based ingredients make it suitable for various dietary preferences. Adjusting the amount of curry powder or maple syrup lets cooks tailor the spice and sweetness to taste. Using canned or homemade coconut milk affects the creaminess and flavor.
The recipe notes highlight the option to use BPA-free canned coconut milk or prepare fresh coconut milk from young Thai coconuts, enriching the curry's texture and freshness. The instructions emphasize stirring to prevent burning during sauce preparation.
Ingredients
- 1 teaspoon olive oil
- 1/2 yellow onion , chopped
- 2 cloves garlic , minced
- 4 teaspoons curry powder (or more, to taste)
- 1 oz. can coconut milk
- 1 tablespoon tamari , or soy sauce
- 1 tablespoon pure maple syrup (or more, to taste)
- 1/2 teaspoon salt
- 1 sweet potato , chopped
- 1 pound vegetable chopped, assorted
Instructions
- Heat the olive oil in a large pot over high heat, and sauté the onions until they start to soften, about 5 minutes. Add in the garlic and stir for one more minute.
- Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, feel free to start with only 3 teaspoons and add more to your taste.)
- Taste the sauce and adjust any other flavors as needed (keep in mind that the addition of veggies will dilute the saltiness), then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes.
- Remove the lid and add the rest of the vegetables, since non-starchy vegetables will cook faster than the sweet potatoes. Stir the vegetables to coat them in the sauce, then cover the pot again. Lower the heat and cook until the sweet potatoes and vegetables are fork-tender, about 8 to 10 more minutes.
- Serve the vegetables and curry sauce over cooked rice, quinoa, or cauliflower rice. Leftover curry can be stored in the fridge for up to 4 days.
Notes
- Use BPA-free canned coconut milk or make fresh coconut milk from young Thai coconuts for better flavor and thickness.
- Adjust curry powder amounts to your taste, starting with less and adding more as needed.
- Stir frequently while cooking the sauce to prevent it from burning or sticking to the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Sodium | 1231mg | 51% |
| Potassium | 843mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 20780IU | 416% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 118mg | 12% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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