Coconut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Easy creamy coconut curry with veggies, chickpeas and spices. Topped with cilantro.
  • ½ white or yellow onion
  • ½ inch fresh ginger (sub ¼ tsp ground ginger)
  • 1 small-medium sweet potato (sub 3 carrots)
  • ½ large eggplant (sub zucchini)
  • ½ head cauliflower (sub broccoli)
  • ½ cup snap peas (sub bell pepper)
  • 2 tbsp curry powder
  • ½ tsp cumin
  • ½ tsp turmeric (optional)
  • ¼ - ½ tsp cayenne pepper (depending on spice preference)
  • pinch cinnamon
  • 1 can (15 oz) coconut milk
  • 1 can chickpeas (sub 1 block extra firm tofu)
  • ½ cup strained tomatoes (sub equal chopped tomatoes)
  • ½ water (sub vegetable broth)
  • To garnish: Spinach, Fresh cilantro, Crushed cashews
  1. Start by adding a little bit of water to your pot, chopping and heating onions, sweet potato and ginger until the sweet potato is 'stabable' with a fork and the onions are translucent. (If you are using carrots they will not take as long and you can add them with the rest of the vegetables.
  2. Chop cauliflower, eggplant, and snap peas and add them to the pot. Let them cook of about 10 minutes. Stir in the spices until the veggies are coated.
  3. Next add the coconut milk, water, chickpeas and tomatoes. Let it simmer for at least 20-25 minutes until all the veggies are soft and your kitchen smells amazing!
  4. At the end, stir in fresh or frozen spinach and serve with cilantro and chopped cashews.
If using tofu, press the tofu beforehand by wrapping it in a towel and placing a heavy object. This way it will absorb more flavours!
Recipe by Plentyfull Vegan at