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Vegan Coconut Curry Recipe

Vegan Coconut Curry recipe
Loving It Vegan

This rich and creamy vegan coconut curry is ready in 30 minutes. It's veggie-packed, mildly spicy and perfect for a fast dinner.

Ingredients

1 Tablespoon Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Curry Powder
1/4 teaspoon Cumin
1/2 teaspoon Ground Coriander
1 1/2 cups Baby Corn ((240g) Chopped)
1 Medium Red Bell Pepper (Sliced)
2 cups Zucchini ((300g) Sliced)
15 ounce Can Chickpeas ( (1 can) Drained)
14 ounces Canned Chopped Tomato ((400g))
14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
1 Tablespoon Coconut Sugar
1/2 teaspoon Sea Salt
Black Pepper (To Taste)
Basmati Rice
Fresh Cilantro
Fresh Lime

Method

1
Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and ground coriander. Sauté until the onions are softened.
2
Add in the chopped baby corn, red bell pepper, sliced zucchini and chickpeas. Add canned chopped tomato and coconut milk.
3
Bring to a simmer and cook until the veggies are softened.
4
Add in the coconut sugar and salt. Taste test and add more salt if needed and ground black pepper to taste.
5
Serve with rice, chopped cilantro and lime wedges.
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