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1 Comment This vegetarian coconut curry is delicious and easy. Full of vegetables and the perfect comfort food! You can make this curry in a slow cooker or in a regular Dutch oven.
Vegan coconut curry
As soon as winter strikes – but really it should always be this way – you want to eat more vegetables. And this vegan coconut curry is easy to make and is full of delicious and healthy vegetables. And the good news is that it is also really easy to add more vegetables to it if you wanted to. It’s perfectly adaptable.
The sames goes for the method of cooking used. In this particular case I made it in a Dutch oven but I’ve also made this several times in a slow cooker. I’ll give you some pointers below on how to do so.
Fairly quick
Now the good news is that – when making it in a pan – it is fairly quick. Where stews or curries that contain meat need more time to break down the meat this vegetable curry is really quite quick as it needs about half an hour on medium heat to cook through.
What you need to make the vegetable curry
As mentioned this is a vegan coconut curry but – if you wanted to – you can easily add things like chicken or fish to the curry as well. I love serving it with brown rice, white rice, basmati rice or cauliflower rice. Naan bread is also great for dipping in the curry. In the curry itself you’ll need:
- eggplant
- onions
- can of coconut milk – I like using full fat coconut milk but if you want you can replace this for light coconut milk
- zucchini
- sweet potatoes
- Thai red curry paste
- coconut oil – or olive oil
- fresh ginger
- cloves of garlic
- garam masala – this is an optional spice blend as it is not usual to add this into a Thai style curry but I actually loved the addition. If you feel this is slightly weird you can add some fish sauce or red pepper flakes as well. Check the recipe card for full details on the ingredients.
In terms of vegetables, you can also add some bell peppers, green beans or snow peas if you wanted too. You can also add some cauliflower florets or broccoli to up the vegetable content even more.
Easy curry
As I said this is a pretty easy curry to make and while this is a weird mix between and Indian curry and Thai food it’s still pretty good. You can add a can of chickpeas as well if you need a bit more body to the curry. If it is not thick enough after cooking you can add some corn flour or arrowroot to thicken it.
In the slow cooker
The funny thing is that making vegan coconut curry in a slow cooker is actually easier than making it on the stovetop. You just put everything in the bowl of the slow cooker and you’re ready to go. I prefer this when I have a busy day. Even though 30 minutes isn’t that long, it’s still 30 minutes of waiting when you get home. If you do it in the slow cooker, the food is ready to eat and ready to go. If you prepare this in the slow cooker you’re gonna need roughly four hours before the vegetables are cooked through. The sweet potato might disintegrate into the vegetable coconut curry but that only thickens the curry.
Sprinkle some fresh coriander or spring onions over the top when serving! Enjoy!
Love curry? Check out these recipes as well:
Vegan Coconut Curry
Ingredients
- 2 large onions finely chopped
- 2-3 tbsp coconut oil
- 1 zucchini cut in cubes
- 1 eggplant diced
- 2 medium sweet potatoes diced
- 2 tbsp garam masala
- 2 tbsp thai red curry paste
- 1 tsp ginger freshly grated
- 1 tsp garlic grated
- 400 ml coconut milk
- 1 tsp arrowroot optional
- To serve: cauliflower rice and fresh coriander
How to make the vegan coconut curry
- Heat a generous amount of coconut oil in a large saucepan. Add the chopped onion and sauté until the onion is glassy. Add the garam masala, ginger and garlic and sauté until the spices become fragrant. Add the vegetables and fry for a while.
- Do not fry them too quickly. The flavours of the spices need time to develop, so fry for about 5-10 minutes before adding the curry paste and coconut milk.
- Stir well to prevent sticking.
- Once the coconut milk has been added, bring to the boil and simmer, covered, until the vegetables are well cooked.
- If it gets too dry, add a little stock.
- When the vegetables are ready, serve with fresh coriander and cauliflower rice. If you think the curry sauce is too thin, you can thicken it slightly with arrowroot.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Looking for an easy vegetable curry? This one can be made both in the slow cooker and in a Dutch oven. So good!