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4.9 from 210 votes

Vegan Coconut Curry (an Easy Weeknight Dinner!)

This Coconut Curry recipe makes an easy weeknight dinner. I love serving it over quinoa as a complete source of plant-based protein, and you can add in any vegetables

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2
Calories: 280 kcal
Course: Main Course
Cuisine: Thai

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 assorted vegetables , chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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

  • *When using canned coconut milk, I like to use this brand since it's BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There's no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 3g (5%) Sodium 1231mg (51%) Potassium 843mg (24%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 20780IU (416%) Vitamin C 28.5mg (32%) Calcium 118mg (12%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 280

% 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.