Creamy Vegan Coconut Curry

Living in Vancouver, BC, has definitely exposed me to some delicious authentic vegan Indian food. I love a good curry and it’s so easy to prepare! It’s the kind of dish I make when I don’t want to work too hard but do want to get an amazing result. In this recipe I will share with you a few tricks I’ve learnt to make the curry sauce creamier.


1 medium potato
1/2 large onion
150 g green beans (about what you can grab in a handful)
1 carrot
2 small tomatoes
1 small zucchini
1/4 small cauliflower
1/2 cup of precooked chickpeas
2 Tbs red lentils
1/4 cup of coconut milk (the kind that comes canned)
11/2 cups of water
1 Tbs curry powder (those of you who have never tried it should put in less, taste and only then add more if desired)
optional & highly recommended:
1/2 tsp garam masala powder, 1 Tbs nutritional yeast (this adds to the creaminess)
salt to taste
(curry powder & garam masala powder are Indian spices, which can be found in the vegan shopping section on this website or in any spice shop and in most supermarkets today)


1. I begin by chopping the onion into fine cubes, the tomatoes into large cubes. Continue by slicing the carrot and zucchini, chopping the ends off the green beans and then by chopping the cauliflower florets into smaller pieces and the potato into medium sized cubes (I like leaving the skin).

2. Pop all of those (except for the cauliflower) into a pot together with the chickpeas and the red lentils (they eventually dissolve and also add to the creaminess). In a separate bowl mix the coconut cream, the water, the nutritional yeast and the spices together and then pour that over the vegetables in the pot.

3. Bring the contents of the pot to a boil and then lower to a low-medium heat (the liquids should still be bubbling very gently), keep the pot covered with a lid. After around 10-12 minutes add the cauliflower florets on top of the simmering contents and cover again with the lid. The reason for adding the cauliflower later on is to prevent it from going too soft and breaking apart in the stew.

4. Continue cooking the curry another 35 minutes. Once or twice stir things around to make sure the vegetables at the bottom aren’t sticking to it. After it’s done, let it cool a little and then the sauce will get thicker.

Serving suggestion: Pour on top of rice or eat it as a soup.

Vegan Curry

Creamy Vegan Coconut Curry
Creamy Vegan Coconut Curry
by vegaNoga
This vegan curry recipe has some tricks that make it creamier than usual, highly nutritious and extremely delicious.

Prep Time: 10 minutes

Cook Time: 50 minutes

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