A delightfully simple curry recipe, that's just as delicious as it is nutritious!
Curries are one of the most versatile dishes out there. Countless versions of this colorful meal have been created and enjoyed, worldwide. While we love all of the different takes on this flavorful Indian-inspired dish, our coconut curry recipe definitely deserves an award or two! If curry is a favorite of yours, you’re definitely going to want to give this easy vegan coconut curry a try!
Finally, A Simple Curry Recipe!
Oftentimes, curry recipes ask for what seems like a boatload of ingredients, a gazillion different spices, and long winded instructions – but not this time! Simplicity serves as the backbone of this rich and flavorful coconut-themed recipe! With just a few simple ingredients you probably already have laying around, you can easily whip up this veggie-packed meal for a fast dinner. What’s more, our recipe is 100% vegan, despite its melt-in-your-mouth creaminess!
We’ve kept it simple: coconut milk, canned tomatoes, sweet potatoes, and spices make up the “meat” of this curry. Our instructions list broccoli as the recommended veggie to throw in, but feel free to use whatever you have on hand! Chopped zucchini, sliced bell peppers, frozen peas, or even diced eggplant would each make a wonderful addition to the flavor and texture of this dish!
Related: 3 Reasons Why We’re Sweet on Sweet Potatoes
Simply heat up coconut oil or olive oil in a large saucepan, throw in the onion, garlic, sweet potatoes, spices, and veggies of your choice, and stir everything up until it has softened. Next, add the curry powder and coconut milk, and wait 10-15 minutes before adding the tomatoes in for another 5 minutes of cooking.
Health Benefits of Our Easy Vegan Coconut Curry
Chock-full of superfoods like garlic, coconut and curry spices, this recipe is guaranteed to make your body thank you. For one thing, the garlic alone boasts a great deal of antibacterial and anti-inflammatory properties. This pungent vegetable isn’t the only key player in this health-boosting meal though!
Packed with a variety of powerful spices like turmeric, coriander, and chili pepper, curry pepper also offers a bunch of impressive health benefits! Research shows that along with turmeric and coriander’s potent anti-inflammatory properties, the strong spices can also improve heart health and have anticancer benefits, thanks to their antioxidants.
And let’s not ignore the star of the show- coconut milk! This creamy superfood also offers a list of health benefits you can feel good about. First, it’s chock-full of healthy fats – short and medium chain triglicerides to be exact. We know that’s a mouthful – but these “good fats” can lead to greater satiety and aid in weight loss.
In addition, the potassium, magnesium, and phosphorous content of coconut milk make the creamy liquid rich in electrolytes. This can help maintain a healthy electrolyte balance in your body!
Lastly, coconut milk is shown to increase HDL cholesterol, or the good cholesterol in your body. Cranking up the good guys and lowering the LDL, or bad cholesterol, can ultimately prevent heart disease!
The Perfect Weeknight Dinner
This ridiculously yummy and virtually effortless meal will warm your belly and hit the spot any night of the week. Plus, with the countless health benefits it offers, this curry is certainly a win-win in our book!
Need a meal that’s a little more filling? Serve this curry with brown rice, quinoa, or naan once you’ve finished cooking! This Summer Herbed Naan would make a delicious partner to your curry!
Vegan Coconut Curry in as Little as 30 Minutes!
body will thank you for.
- 2 tablespoons extra-virgin olive oil sub coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 large sweet potato chopped
- 2 cups broccoli florets Use whatever veggies you have on hand!
- 4 teaspoons curry powder or curry spices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 canned coconut milk canned
- 2 tablespoons water
- 1 15 ounce can diced tomatoes
- Heat a large saucepan and add olive oil or coconut oil
- Add diced onion and garlic. Cook for about a minute.
- Add in potato, veggies, curry powder, and salt and pepper. Stir frequently until everything is softened.
- Add in coconut milk and water, and cook for another 10-15 minutes.
- Add in canned tomatoes last, and allow them to cook for a remaining 5 minutes. Turn stove off and allow curry to cool. Serve over rice or quinoa.
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