Vegan Yogurt Curry
Discover the ultimate comfort food with this flavorful Vegan Yogurt Curry, a plant-based twist on a classic yogurt curry recipe that’s both rich and refreshing. Made with creamy unsweetened coconut yogurt and coconut cream, this curry boasts a velvety texture balanced with the vibrant spices of turmeric, cumin, coriander, and paprika. Fresh vegetables like carrots, green beans, and juicy tomatoes add wholesome goodness, while aromatic notes of garlic, ginger, and mustard seeds infuse depth into every bite. This recipe is simple to make, taking just 45 minutes from start to finish, and offers the perfect balance of tanginess and warmth with a touch of lemon juice and cilantro garnish. Pair it with steamed rice or naan for a satisfying vegan meal that will delight your taste buds. Ideal for those searching for vegan curry recipes, dairy-free dishes, or coconut yogurt recipes, this dish is a must-try!
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Recipe Information
Ingredients
- 1 cup Coconut yogurt (unsweetened, vegan)
- 0.25 cup Coconut cream
- 2 tablespoons Olive oil (or any neutral oil)
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 tablespoon Ginger (minced fresh)
- 3 cloves Garlic (minced)
- 2 Green chilies (finely chopped, optional)
- 1 medium Onion (finely diced)
- 2 medium Tomatoes (diced)
- 1 large Carrots (thinly sliced)
- 1 cup Green beans (chopped)
- 2 tablespoons Cilantro (chopped, for garnish)
- 0.5 cup Water
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the mustard seeds and cumin seeds, and toast them for 30 seconds, until they start to pop.
Stir in the minced garlic, ginger, and green chilies (if using), and cook for another 1-2 minutes until fragrant.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the turmeric powder, ground coriander, ground cumin, and paprika. Cook for 1 minute to toast the spices.
Add the diced tomatoes, and cook them down for 5-7 minutes until they soften and form a thick paste.
Add the thinly sliced carrots and chopped green beans. Stir to coat them with the spice mixture.
Pour in the water and salt, then cover the pot and let the vegetables simmer for 10 minutes, or until tender.
While the vegetables cook, whisk together the coconut yogurt and coconut cream in a bowl until smooth.
Reduce the heat to low and slowly add the yogurt mixture to the curry, stirring continuously to prevent curdling.
Simmer the curry on low heat for another 5 minutes, allowing the flavors to meld together.
Adjust seasoning with salt, and stir in the lemon juice.
Garnish with chopped cilantro and serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 54.4 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1763 mg | 38% | |
*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.
