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Vegan Coconut Curry Recipe

Vegan Coconut Curry

This vegan coconut curry recipe incorporates an array of sweet, spicy and savory flavors to create a dish that truly warms the soul!
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian, Middle Eastern, Turkish
Servings 8


  • 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.
Keyword Coconut Curry, Plant Based Coconut Curry, Vegan Coconut Curry