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Easy Vegan Curry
Laura

Easy Vegan Curry

Creamy, flavorful Easy Vegan Curry made with coconut milk, chickpeas, and warming spices. This Simple Vegan Coconut Curry is ready in 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1 can (14 oz) diced tomatoes with juices
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 2 cans (15 oz each) chickpeas drained and rinsed
  • 1 cup red lentils rinsed
  • 3 cups fresh spinach or kale chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • fresh cilantro for garnish

Equipment

  • large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
  2. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add curry powder, turmeric, cumin, smoked paprika, and cayenne. Stir constantly for 45-60 seconds to bloom the spices.
  3. Pour in diced tomatoes with juices, coconut milk, and vegetable broth. Stir in tomato paste until well combined.
  4. Add chickpeas and red lentils to the pot. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until lentils are tender.
  5. Stir in fresh spinach or kale. Cook for 2-3 minutes until greens wilt. Season with salt, black pepper, and lime juice. Taste and adjust seasoning.
  6. Serve hot over rice or with naan, garnished with fresh cilantro.

Notes

  • For creamier curry, use full-fat coconut milk
  • Red lentils cook faster than brown or green varieties
  • Curry tastes better the next day as flavors develop
  • Freezes well for up to 3 months
  • Add more vegetables like bell peppers or sweet potato for extra nutrition