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Coconut Vegan Curry

A creamy and aromatic vegan curry made with coconut milk, vegetables, and spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 can 400 ml coconut milk
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp grated ginger
  • 1 cup carrots sliced
  • 1 cup cauliflower florets
  • 1 red bell pepper chopped
  • 1 can 400 g chickpeas, drained and rinsed
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • Salt and black pepper to taste
  • Fresh cilantro for garnish optional
  • 1 tbsp lime juice

Instructions
 

  • In a large pan, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until softened, about 3-4 minutes.
  • Add the sliced carrots, cauliflower florets, and bell pepper to the pan, stirring to combine. Cook for 5-7 minutes until the vegetables start to soften.
  • Add the curry powder, cumin, turmeric, salt, and black pepper, and stir to coat the vegetables in the spices.
  • Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 15-20 minutes until the vegetables are tender.
  • Add the chickpeas and lime juice, stirring to combine. Let the curry simmer for an additional 5 minutes.
  • Taste and adjust the seasoning if necessary.
  • Serve the curry hot, garnished with fresh cilantro if desired.

NUTRITION FACTS (Per Serving)

Calories: 280 kcal
Carbohydrates: 30 g
Fat: 14 g
Protein: 8 g