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Easy Vegan Curry

A warm, comforting Easy Vegan Curry with vibrant vegetables and creamy coconut milk, perfect for chilly nights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, spinach)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by chopping your onion and mincing the garlic. Drain and rinse the chickpeas.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Once hot, add the onion and garlic, stirring frequently until the onion becomes translucent, about 5 minutes.
  2. Sprinkle in the curry powder, stirring until fragrant, about 1 minute.
  3. Add the mixed vegetables and chickpeas to the pot. Stir to coat with the spices and cook for another 2-3 minutes.
  4. Pour in the coconut milk and vegetable broth. Mix well and bring to a simmer.
  5. Add salt and pepper to taste. Let the curry simmer for 15-20 minutes until the vegetables are tender and the flavors meld perfectly.
  6. Ladle the curry into bowls and enjoy it hot with your favorite bread or rice. Garnish with fresh cilantro or a splash of lime if desired!

Notes

If you’re not a fan of chickpeas, try using lentils or your choice of beans. For an even richer flavor, let it simmer longer at low heat. Be cautious not to overcook your vegetables to maintain a little crunch that contrasts beautifully with the creamy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. When reheating, add a splash of vegetable broth if it appears too thick.