Vegan Coconut Curry
Dive into the rich, creamy flavors of this Vegan Coconut Curry, a wholesome, one-pot delight that's brimming with vibrant vegetables, aromatic spices, and tender chickpeas. Perfectly balanced with the natural sweetness of coconut milk and a zesty hint of lime, this recipe is a comforting, plant-based dinner that comes together in just 45 minutes. Featuring nutrient-packed spinach, hearty sweet potatoes, and a medley of warming spices like curry powder, cumin, and coriander, this dish is as nourishing as it is satisfying. Serve it over fluffy rice or with warm naan bread, and garnish generously with fresh cilantro for a burst of freshness. Whether you're meal prepping, hosting a vegan dinner night, or simply craving a bowl of soul-soothing curry, this recipe is a surefire crowd-pleaser!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 1 large sweet potato, peeled and cubed
- 1 large carrot, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 14-ounce can canned coconut milk
- 1 cup vegetable broth
- 1 large lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach
- 0.5 cup cilantro, chopped for garnish
Instructions
In a large pot, heat coconut oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the red bell pepper, sweet potato, and carrot; cook for 3-4 minutes.
Sprinkle curry powder, cumin, coriander, and cayenne pepper over the vegetables. Stir well to coat.
Add the chickpeas, coconut milk, and vegetable broth. Stir to combine.
Increase heat to bring the mixture to a simmer, then lower the heat and cover. Let it cook for about 20 minutes or until the sweet potatoes are tender.
Stir in the lime juice, salt, and black pepper.
Add the fresh spinach and cook until it just wilts, about 2 minutes.
Adjust seasoning if needed and serve hot with cilantro sprinkled on top.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
