Description
A comforting and flavorful vegan vegetable curry made with chickpeas, coconut milk, and warm spices. This easy one-pan meal is creamy, hearty, and perfect for serving over rice or quinoa.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion (chopped)
- 1 cup carrots (chopped)
- 1 cup cauliflower florets
- 1 zucchini (sliced)
- 1 can (425 g) chickpeas (rinsed and drained)
- 1 can (399 ml) coconut milk
- 1/2 cup vegetable broth
- 2 tbsp red curry paste
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground paprika
- sea salt (to taste)
- lime juice (to taste, optional)
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion along with the cumin, turmeric, ginger, and paprika. Saute until the onion becomes soft and fragrant.
- Add the chopped carrots and cook for several minutes until they begin to soften.
- Stir in the red curry paste and mix well to coat the vegetables.
- Add the coconut milk and vegetable broth, then stir in the cauliflower, zucchini, and chickpeas.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover with a lid, and cook for about 20 minutes, stirring occasionally to help the curry thicken.
- Season with sea salt to taste and add a drizzle of fresh lime juice if desired. Serve warm over cooked quinoa or rice.
Notes
- Full-fat coconut milk creates a richer and creamier curry, while light coconut milk makes a lighter version.
- You can substitute or add vegetables such as bell peppers, green beans, or spinach.
- If the curry becomes too thick, add a small splash of vegetable broth or water.
- This curry stores well in the refrigerator for up to 4 days and reheats easily.
- Serve with rice, quinoa, or warm flatbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
