Recipes in the world of Flavilo

Vegan curry with juicy vegetables and garnished with fresh cilantro

Vegan Curry

The secret to a truly great vegan curry lies in the carefully selected spices. Imagine the aroma of fresh ginger and toasting turmeric filling your kitchen as the vegetables cook to crisp-tender perfection in a steaming coconut milk base. This dish is not only delicious but also healthy and easy to make, making it an ideal choice for a busy weeknight or special occasions.

Prep Time 10 min
Preparation 20 min
Total 30 min
400 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 5
⭕ 400 ml Coconut Milk
⭕ 2 Sweet Potatoes
⭕ 2 Carrots
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 1 Zucchini
⭕ 1 Red Bell Pepper
⭕ 200 g Canned Chickpeas
⭕ 2 tbsp Coconut Oil
⭕ 1 tsp Ground Coriander
⭕ 1 tsp Ground Cumin
⭕ 2 tsp Curry Powder
⭕ 1 tsp Ginger
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Heat the coconut oil in a large skillet or pot over medium heat. Sauté the chopped onion and garlic until softened and fragrant.

    2

    Add the diced sweet potatoes and carrots, and cook for a few minutes, stirring occasionally.

    3

    Stir in the ground coriander, ground cumin, curry powder, and ginger. Mix well to coat the vegetables with the spices.

    4

    Pour in the coconut milk and add the chickpeas. Bring to a simmer, then reduce the heat and cook until the vegetables are tender, about 15-20 minutes.

    5

    Add the diced zucchini and red bell pepper, and cook for another 10-15 minutes, or until they are tender-crisp.

    6

    Serve the vegan curry hot, garnished with fresh cilantro. Enjoy with rice or naan bread.