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–+ servings
Vegan coconut curry

Vegan Coconut Curry

Print Recipe
A delicious vegetarian (and vegan) curry that can be made in either a Dutch oven or slow cooker.
Course Main
Cuisine Asian
Keyword coconut, eggplant, zucchini
Diet vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 434
Author Simone

Ingredients

  • 2 large onions finely chopped
  • 2-3 tbsp coconut oil
  • 1 zucchini cut in cubes
  • 1 eggplant diced
  • 2 medium sweet potatoes diced
  • 2 tbsp garam masala
  • 2 tbsp thai red curry paste
  • 1 tsp ginger freshly grated
  • 1 tsp garlic grated
  • 400 ml coconut milk
  • 1 tsp arrowroot optional
  • To serve: cauliflower rice and fresh coriander

Instructions

  • Heat a generous amount of coconut oil in a large saucepan. Add the chopped onion and sauté until the onion is glassy. Add the garam masala, ginger and garlic and sauté until the spices become fragrant. Add the vegetables and fry for a while.
  • Do not fry them too quickly. The flavours of the spices need time to develop, so fry for about 5-10 minutes before adding the curry paste and coconut milk.
  • Stir well to prevent sticking.
  • Once the coconut milk has been added, bring to the boil and simmer, covered, until the vegetables are well cooked.
  • If it gets too dry, add a little stock.
  • When the vegetables are ready, serve with fresh coriander and cauliflower rice. If you think the curry sauce is too thin, you can thicken it slightly with arrowroot.

Nutrition

Calories: 434kcal | Carbohydrates: 44g | Protein: 7g | Fat: 29g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 86mg | Potassium: 1096mg | Fiber: 9g | Sugar: 14g | Vitamin A: 17338IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 5mg