Vegan Coconut Curry Recipe –
This vegan coconut curry recipe incorporates an array of sweet, spicy and savory flavors! Curry is a dish that is commonly known among a variety of cultures in a variety of flavors and ingredient combinations. I think that’s what James and I love about curry: it’s versatility! Curry is a great dish to cook for anyone who isn’t quite as experienced in the kitchen because there isn’t a ton of pressure to do things a certain way. It’s also a wonderful way to expose yourself to different flavors and discovering what blends well together. What’s great is that you can make this curry truly your own: pick your favorite vegetables, toss them in with some spices & coconut milk and you’ve got a curry dish!
James and I chose broccoli, tri-color bell peppers, mushrooms, & a few other of our favorite vegetables for this curry but you can definitely replace any of them with your favorite veggies! We also used small red potatoes but you can replace it with sweet potato for a healthier option. Now, the trick to making this dish truly delicious is cooking it in a Tagine. Tagine is a Moroccon-Arabic word known as “shallow earthenware pot” for its shape and clay material. Tagine is traditionally used in Morrocan cooking for a variety of stews, including a vegetable stew similar to this curry. The Tagine is a great cookware to use for a variety of savory curries & stews because the heat distribution makes the vegetables truly succulent. If you are unable to access a Tagine, you can definitely cook this curry like any other traditional stew in a stove-top pot.
As a kid, my mom was always fascinated by middle-eastern, Indian, & Turkish cuisine and the different techniques used in their cultures for cooking. Fast forward a few years and we have now adopted those recipes and techniques into our plant-based lifestyle. It just takes the need and desire to be healthy and happy with the food you are putting in your body. That is our mission and what James and I live by every day. Food truly is thy medicine and you will see it for yourself if you try this recipe!
As you can see, James and I drew inspiration from a variety of cultures, cuisine, and our past non-vegan experiences! That is what makes a vegan, plant-based lifestyle truly magical. Not only is this food healing you & making you healthier but it allows you to learn and appreciate other cultures and forms of cuisine. Veganism forces you to explore what is out there and it’s what makes living a vegan life so easy. We really hope you take away more from this post than just our recipe and that you learned something new and were inspired to explore and make something different for yourself! Let us know in the comments below what you think and how you adopted it to your own liking.
Vegan Coconut Curry
- 1 Can Coconut Milk
- 1/2 Green, Red, & Yellow Pepper Chopped
- 1/2 Yellow Onion Chopped
- 3 Cups Broccoli Chopped
- 4 Red Potatoes Chopped
- 16 oz Baby Bella Mushrooms Chopped
- 1 Shallot Chopped
- 5 Cloves of Garlic Crushed
- 1 tbsp Olive Oil
- 1 tbsp Vegan Panang Curry Paste
- 1 tsp Black Bean Sauce
- 1 tbsp Ground Ginger
- 1 tsp Paprika
- 1 Lime Zest & Juice
- Cooked Rice for Serving
- Naan Bread for Serving
- To begin this curry, chop your vegetables (broccoli, mushrooms, peppers, potatoes, onions, and shallot) and set aside to begin curry sauce.
- In a small pot over low heat, heat 1 tbsp olive oil and saute the onions and shallots until fragrant.
- Once the onions & shallots become translucent, add 5 crushed garlic cloves, 1 tbsp Panang curry paste, 1 tsp black bean sauce, 1 tbsp ground ginger, 1 tsp paprika, and the zest and juice of one lime.
- Heat the spices and stir until combined and add the coconut milk. Stir and let simmer for about 5 minutes while you prepare your vegetables in the Tagine. (If you’re not using a Tagine, then you can just prepare everything in a large pot instead).
- Layer the vegetables with a drizzle of olive oil in the Tagine and ladle the curry sauce over your chopped veggies.
- Place your Tagine on a flat top (Tagine cracks when placed over/under direct heat) and let it simmer over low heat for 45 minutes to 1 hour. The slow cooking over low heat causes all of the vegetable juices to release and give your curry a delicious flavor!
- If you’re cooking this in a regular pot, cook the veggies over low heat in the curry sauce until soft.
- Serve over cooked rice and a side of warm Naan bread.
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