Easy Vegan Curry
This easy vegan curry is a creamy and veggie-packed dish perfect for clearing out the fridge. A versatile, 30-minute, 1-pot weeknight meal!
Servings: 4
Calories: 275kcal
Ingredients
- 1 tablespoon oil
- 1 large bell pepper sliced
- 1 small jalapeño chopped
- ½ cup shredded carrots
- Handful of snow peas or green beans
- 3 pieces of fresh or frozen lemongrass or 1 tablespoon lemongrass paste
- 1 teaspoon ground cumin
- 1 ½ tablespoons curry powder or curry paste
- ½ teaspoon ground cardamom
- 1 tablespoon garam masala
- ½ tablespoon chili oil (optional)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 bunch green onions sliced
- Cooked rice for serving (optional)
Instructions
- In a large skillet over medium heat, add the vegetable broth (or oil).
- Add the bell pepper, jalapeño, carrots, snow peas, and lemongrass. Cook for 2 to 3 minutes, until slightly tender.
- Stir in the cumin, curry, cardamom, garam masala, and chili oil if using. Cook for 1 minute to toast the spices.
- Pour in the coconut milk and stir well to combine.
- Bring to a gentle simmer and cook for 12 to 15 minutes, until the vegetables are tender and the curry has thickened slightly.
- Stir in the green onions.
- Taste and adjust seasoning as needed.
- Serve warm over cooked rice if desired.
Notes
- Bloom the spices: Cook the ground spices in oil for 30-60 seconds before adding liquids.
- Control the heat: Remove the jalapeño seeds, change the type and amount of chili, the type and amount of curry paste/powder, and use more/less chili oil.
- Simmer gently: Overheating can cause the coconut milk to split.
- Make it your own: Add the type and amount of curry powder/paste, the spice level, the vegetables used, etc.
Nutrition
Calories: 275kcal | Carbohydrates: 10g | Protein: 3g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 29mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5080IU | Vitamin C: 68mg | Calcium: 49mg | Iron: 4mg
