Vegan Madras Curry
Indulge in the bold and vibrant flavors of this Vegan Madras Curry, a plant-based twist on the classic Indian-inspired dish. Featuring a rich and creamy coconut milk base infused with aromatic spices like turmeric, garam masala, and authentic madras curry powder, this recipe delivers layers of warmth and complexity in every bite. Packed with colorful vegetables including carrots, zucchini, cauliflower, and green bell pepper, it’s as nutritious as it is flavorful. A hint of fresh ginger, red chili, and bright cilantro elevate the dish, while a squeeze of lemon juice adds a zesty finishing touch. Ready in just 45 minutes, this satisfying vegan curry is perfect for a comforting weeknight dinner, served over steamed rice or with pillowy naan. Whether you’re a curry enthusiast or exploring plant-based meals, this delicious recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red chili, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons madras curry powder
- 14 ounces canned diced tomatoes
- 14 ounces canned coconut milk
- 1 large carrot, sliced
- 1 medium green bell pepper, diced
- 1 medium zucchini, sliced
- 2 cups cauliflower florets
- 1 cup frozen peas
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and sauté until they turn translucent, about 5 minutes.
Stir in the minced garlic, minced ginger, and chopped red chili. Cook for another 2 minutes until fragrant.
Add coriander powder, cumin powder, turmeric powder, garam masala, and madras curry powder. Stir well and toast the spices for 1 minute.
Pour in the canned diced tomatoes and cook for 5 minutes until the tomatoes break down slightly.
Add the coconut milk and bring the mixture to a simmer.
Stir in the sliced carrot, green bell pepper, zucchini, and cauliflower florets.
Cover and cook for 15 minutes until the vegetables are tender.
Add the frozen peas, salt, and black pepper. Simmer for an additional 5 minutes.
Stir in the fresh lemon juice and chopped cilantro, then remove from heat.
Serve the Vegan Madras Curry hot with rice or naan bread.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1108 mg | 24% | |
*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.
