Dive into a bowl of wholesome goodness with this Vegan Coconut Curry recipe made with protein packed chickpeas, cauliflower, and peas for hints of sweetness. The aromatic spices bring flavor, and coconut milk adds a creamy and silky texture, making this curry a true feast for your taste buds.
What is Vegan Coconut Curry
This Vegan Coconut Curry recipe with chickpeas, cauliflower, and peas is an Indian-inspired curry, perfect for seasoned curry lovers and newbies alike. The creamy gravy produced when tempering the fragrant Indian spices and combining them with the coconut milk is glorious. The creamy sauce is surely the reason that this is one of my most downloaded curry recipes.
This plant-powered curry combines wholesome ingredients, tastes delicious, and is super simple to make. I like to blend the spices myself. This produces a curry that has more subtle layers of flavor than a classic "curry powder" has. But please, don't get me wrong, I think "curry powder" also tastes wonderful. Sometimes, convenience and ease bring a deliciousness of their own.
All of these elements create the truly balanced flavor and depth of a homemade Indian-inspired curry. If you prefer to use a "curry powder" blend, you may substitute that for the spices written in the recipe. Just see the recipe tips below. I promise it will also taste stunning. In short, whether you follow the recipe or bring your own jazz, this vegan coconut curry is sure to please.
INGREDIENTS FOR VEGAN COCONUT CURRY
Aromatics: Start this flavorful vegan coconut curry dish with what I call the "Holy Trinity" of Indian curry: fresh garlic, ginger root, and onions. These three flavor powerhouses make a strong foundation on which to build a curry.
Chickpeas: give the dish a powerfully satiating plant protein punch that will keep you full for hours.
Cauliflower: It is the perfect addition to this curry as the florets give the luscious flavors and texture something to cling.
Green Peas: bring hints of sweetness that perfectly complement the heat produced by the cayenne.
Tomatoes: Add tangy and sweet flavor to the curry
Unsweetened light coconut milk: For the creamy goodness and luscious texture
Indian Spices: I have used turmeric, garam masala, ground cumin, ground coriander, ground cinnamon, cayenne, and green cardamon.
Salt & Pepper: Use salt and black pepper to taste
Oil: Use coconut oil, olive oil, or avocado oil
How to Make Vegan Coconut Curry
Sauté garlic/ginger and onion in 1tsp coconut oil for 5 min until super fragrant, then add cauliflower and salt lightly.
Cook Cauliflower & Spices
Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma.
When the smell intensifies, distribute into the cauliflower and onion mixture, then add in the rinsed and drained canned chickpeas and stir well.
Stir in Tomatoes & Coconut milk
Add the tomatoes and the coconut milk and bring to a boil, stirring frequently. Then turn down the heat to simmer for 10 minutes more and watch the coconut curry gravy thicken and tantalize you with its color and odor.
Serve Vegan Coconut Curry
Serve with rice, quinoa, or naan bread and roasted vegetables of choice and garnish with copious cilantro for added flavor, red pepper flakes for a spicy kick, and black pepper. Or serve with lemon wedges for a refreshing citrusy twist.
Recipe Tips for Vegan Coconut Curry
- Substitute spices with 3 tablespoons of curry powder and omit the turmeric, garam masala, cumin, coriander, and cardamom pods.
- Adjust the spices to your taste preference. Omit the cayenne and go easy on the black pepper for a milder curry.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Substitute almond milk or soy milk for a different flavor profile.
- Experiment with vegetables of your choice to add your unique twist.
Other delicious Indian inspired recipes
Vegan Coconut Curry
- Wok, dutch oven or large pot
- 3 cups chickpeas (2 cans) or 3 cups cooked from dry chickpeas
- ½ head cauliflower cut in florets
- 1 onion chopped
- 3 garlic cloves minced
- 2 inches ginger root minced
- 1 cup crushed tomatoes
- 1 can coconut milk unsweetened light
- 1 tbsp turmeric
- 1 tsp garam masala
- ½ tsp grund cumin
- ½ tsp ground coriander
- 1 pinch ground cinnamon
- 1 pinch cayenne
- 1 salt and black pepper to taste
- 3 green cardamoms
- 2 tsp coconut oil
- Sauté garlic/ginger and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly
- Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas and stir well.
- Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then turn down heat to simmer for 10 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor.
- serve with rice, quinoa or naan bread and roasted vegetables of choice and garnish with copious cilantro, red pepper flakes and black pepper.