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Lentil Curry

This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegan or vegetarian main or side dish. Lentil Curry This red lentil curry is more like a soup than a thick stew and c…

This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegan or vegetarian main or side dish. Lentil Curry This red lentil curry is more like a soup than a thick stew and can be made on the stove or in the Instant

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Curried Chickpea Salad

I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad. I also really love this Curried Chickpea Salad because the flavors…

I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad. I also really love this Curried Chickpea Salad because the flavors are unique and SO delicious. Smashed chickpeas are combined with celery, onion, cilantro crunchy cashews, raisins,…

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Curried Chicken, Chickpea & Arugula Wraps

These curried chicken & arugula wraps are proof that lunch doesn’t have to be boring: healthy and satisfying with a mix of tantalizing flavors and textures that’ll make your tastebuds happy indeed. Featuring a curried chicken and chickpea salad, sweet tart cranberry sauce, crunchy almonds and a pile of spicy greens and herbs, these fresh […]

The post Curried Chicken, Chickpea & Arugula Wraps first appeared on Love and Olive Oil.

These curried chicken & arugula wraps are proof that lunch doesn’t have to be boring: healthy and satisfying with a mix of tantalizing flavors and textures that’ll make your tastebuds happy indeed.

Featuring a curried chicken and chickpea salad, sweet tart cranberry sauce, crunchy almonds and a pile of spicy greens and herbs, these fresh and flavorful curried chicken wraps are sure to be a new lunch favorite.

One cut Curried Chicken, Chickpea & Arugula Wrap on a plate, bowls of ingredients blurred in the background.

Lunch has always been a struggle for us. Working from home, you think it wouldn’t be, but unless we have leftovers from the night before (which we often do, we’re masters at cooking for 4 despite there being only 2 of us) our well of lunch-inspiration is disappointingly shallow.

We went through a long stretch of cheesiness (get it, cheese? stretch?) with grilled cheese, quesadillas, or cobbled together cheese and crackers being the most common of our lunch choices, along with the holy trinity of ‘salad’ sandwiches (chicken salad, tuna salad, and egg salad).

But in an effort to eat a bit less cheese, we turned to wraps, and quickly realized that basically any kind of sandwich or salad (or salad sandwich), can, in actuality, become a wrap.

Still, as good as a chicken caesar salad or turkey club wrap is, it gets repetitive after the first week or two. And the quickest way to turn us off from something is to overdo it. Needless to say we try to mix up the wrap flavors regularly to keep it fresh, so we’re always looking for inspiration.

(more…)

Curry Lentil Soup

Do you cook with lentils? I love them. If you haven’t tried them, don’t be intimidated. They are easy to cook, affordable, and a great source of protein, fiber, iron, and folate. My Lentil Salad and Lentil Soup are two of my all-time favori…

Do you cook with lentils? I love them. If you haven’t tried them, don’t be intimidated. They are easy to cook, affordable, and a great source of protein, fiber, iron, and folate. My Lentil Salad and Lentil Soup are two of my all-time favorite recipes. Today, I am sharing a Curry Lentil Soup recipe, that…

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Easy Vegetable Curry

This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it’s vegetarian, vegan, and gluten-free too! This vegetable curry might seem complex, but it’s actually an easy di…

This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it's vegetarian, vegan, and gluten-free too! This vegetable curry might seem complex, but it's actually an easy dish that's simple enough to throw together for a weeknight meal. This easy veggie curry...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Easy Vegetable Curry.


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Sweet Potato Curry

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry…

A Couple Cooks – Recipes worth repeating.

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.

Sweet potato curry

When it comes to healthy recipes, here’s a plant-based dinner that’s just as satisfying as a margherita pizza or chili cheese fries (we think). Try this Sweet Potato Curry! Tender sweet potatoes and bell peppers swim in a luscious broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. There’s so much flavor going on, you’ll want to take another bite before you’re finished savoring the first. Welcome to: your easy weeknight dinner soulmate!

The origin of curry

What’s the origin of a curry? The word “curry” is a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the term is pretty broad: it’s used to describe any dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread. It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more.

This recipe is loosely based on a Thai or Southeast Asian-style red curry using red curry paste and coconut milk. After traveling in Southeast Asia, we fell in love with the flavors of ginger, garlic, galangal, lime and lemongrass. Sweet potato and chickpeas aren’t traditional ingredients in this type of curry (though pumpkin is); so this is a non-traditional spin on the concept.

Sweet Potato Curry

Ingredients in this sweet potato curry recipe

This sweet potato curry is a fantastic easy dinner recipe that makes vegetables taste irresistibly rich and nuanced. The broth uses the shortcut of curry paste to infuse massive flavor into each bite. Here’s what you’ll need to have on hand:

  • Sweet potato: find medium-sized orange sweet potatoes
  • Yellow onion
  • Bell pepper
  • Garlic
  • Spinach
  • Red curry paste: we like Thai Kitchen brand because it’s flavorful yet not too spicy! See below for more notes
  • Coconut milk: Use only full-fat or regular here for the right richness and body
  • Peanut butter
  • Lime juice (optional)
  • Olive oil

Red curry paste: what to know

Red curry paste is a shortcut for Western kitchens, not an authentic ingredient: it’s a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge. A few notes on this ingredient:

  • The heat level varies based on the brand. We like Thai kitchen curry paste because it’s very mild (and works for our 4-year old!). There are many great brands to try: just make sure to taste your curry paste and if it’s very spicy, use a little less than the recipe specifies.
  • Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
Sweet Potato Chickpea Curry

Ways to serve sweet potato curry

This sweet potato curry is a Southeast Asian-style curry, so it’s best served with rice. (Reserve naan for an Indian-style curry.) That makes it a vegan and gluten-free dinner recipe that’s packed with flavor. Here are the best styles of rice to serve alongside:

More curry recipes

We could eat curry every night of the week! Here are a few more tasty curry recipes:

This sweet potato curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Sweet potato curry

Sweet Potato Curry


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.


Ingredients

  • 1 yellow onion, diced
  • 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced into thin strips
  • 2 tablespoons olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can full fat coconut milk
  • 3 tablespoons Thai red curry paste (we like Thai Kitchen brand)*
  • 1 tablespoon peanut butter
  • 1 ½ teaspoons kosher salt
  • 4 cups baby spinach or chopped spinach
  • ½ tablespoon lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: jasmine rice or basmati rice

Instructions

  1. If serving with rice, start the jasmine rice or basmati rice.
  2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Notes

*The heat level for red curry pastes varies based on the brand. The brand we like, Thai Kitchen, is very mild. Taste your curry paste beforehand and add a little less if you’re worried about the heat level.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Sweet potato curry, sweet potato chickpea curry

A Couple Cooks - Recipes worth repeating.

Coconut Tofu Curry

This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea. Here’s a dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightfully colorful way to serve it. Here’s what to know! What’s a curry, anyway? The word “curry” is actually a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the word is used to describe a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. “Curry” is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. In this recipe, we honor the flavor traditions of a Thai-style red curry. After traveling in Southeast Asia and experiencing the flavors of the region, we […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea.

Tofu curry

Here’s a dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightfully colorful way to serve it. Here’s what to know!

What’s a curry, anyway?

The word “curry” is actually a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the word is used to describe a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. “Curry” is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

In this recipe, we honor the flavor traditions of a Thai-style red curry. After traveling in Southeast Asia and experiencing the flavors of the region, we were impressed by the way Southeast Asian curries capture a wide rainbow of flavors. Coconut milk, ginger, garlic, galangal, lemongrass, chili peppers, sugar, and lime are traditional in Thai and Cambodian curry. Together these flavors make an irresistibly tasty broth! While we don’t have Thai or Cambodian heritage, but this tofu curry recipe honors some of the flavor combinations typical in recipes of that region.

Tofu coconut curry

Ingredients in this tofu curry recipe

This tofu curry recipe is modeled after a Southeast Asian red curry, using red curry paste and coconut milk. It’s also packed with veggies that are typical of this style of curry: that happen to pack a big nutritional punch, too. Here’s what you’ll need:

  • Tofu: look for firm or extra firm for this recipe
  • Yellow onion
  • Bell pepper: A medium red bell pepper provides 169% of your daily vitamin C (source)
  • Garlic
  • Fresh green beans: You can find long fresh green beans in the produce section in bulk or packaged
  • Bamboo shoots: Look for them in the canned section! They add a tangy flair that’s uniquely tasty
  • Red curry paste: The flavor maker! See below for more about this special ingredient
  • Brown sugar, soy sauce and lime: these make the perfect tangy sweet combination; substitute tamari if desired
  • Coconut oil: Coconut oil adds a nice coconut scent; we typically use refined but unrefined also works
  • Coconut milk: Use only full-fat or regular here for the right richness and body
  • Sambal oelek: Customize your heat level with this hot sauce

More about red curry paste: what to look for & brands

Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. It’s a shortcut for Western kitchens: In traditional Thai cooking, you’d make it with the real ingredients! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. This tofu coconut curry is a red curry, so you’ll need red curry paste. A few notes on this ingredient:

  • It ranges from mild to medium spicy, based on the brand. We like Thai kitchen curry paste because it’s very mild but brings big flavor. But there are many great brands to try. Make sure to taste your curry paste before using it! If it’s very spicy, use less than the recipe specifies.
  • Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes. You can also buy it online: Thai Kitchen red curry paste.
Tofu curry recipe

Add back the heat with sambal oelek or Sriracha

The base of this tofu curry recipe is pretty mild. If you love Thai food, you know: it can be very spicy. We love the heat over here, but more of a medium level. Because we’re always cooking for a 4 year old too, we generally keep our base curry recipe mild and then add hot sauce at the table. Here are some notes about the heat in this tofu red curry:

  • Use hot sauce to taste! The 1 teaspoon hot sauce in this recipe adds a mild amount of heat. If you’d like medium, double it. For very spicy, use as much as you’d like! As we mentioned, it’s nice to do this in your bowl vs the entire pan: but it’s up to you.
  • Hot sauces that work well here include:
    • Sambal oelek, an Indonesian chili sauce made of chili peppers, garlic, ginger and lime. It has a chunky texture and little to no sugar.
    • Sriracha, a smooth hot sauce that originated from Thailand made of chile peppers, vinegar, garlic and sugar
    • Garlic chili sauce, similar to Sriracha with a chunkier texture, made with chilies and lots of garlic. It tastes a little brighter than Sriracha and has more nuance.

What to serve with tofu curry: jasmine rice and more

This tofu curry is a Thai-style red curry, so it’s most authentic to serve it with rice. Don’t add naan: that’s for an Indian-style curry! Here’s the best type of rice to serve alongside:

  • Jasmine rice (best fit): Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. Try Stovetop Jasmine Rice or  Instant Pot Jasmine Rice.
  • Basmati rice (also works): Basmati rice also works, but it’s less fragrant and more often used for Indian curries. See Stovetop Basmati Rice and Instant Pot Basmati Rice.
  • Jade rice (for fun!): Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent. 

And that’s it! Let us know what you think of this tofu coconut curry. It’s become a favorite around here, and we hope you love it too!

Tofu red curry

Is tofu healthy?

Last up: let’s clear up one thing. There’s a lot of misinformation around tofu! But eating tofu several times per week is part of a healthy diet. Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. For more, go to Straight Talk About Soy and Is Tofu Good for You?

More great tofu recipes

While we used to avoid tofu, but it’s now one of our favorites for quick and easy plant based meals! This tofu curry recipe is a whole food plant based dinner that’s full of huge flavor and lots of nutrients. Here are some of our other favorite ways to eat tofu:

This tofu curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free

Print
Tofu curry

Coconut Tofu Curry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea.


Ingredients

  • Jasmine rice, for serving
  • 1 block extra firm tofu
  • 1/4 cup coconut oil, divided 
  • Kosher salt
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 cups long green beans
  • 1/2 cup canned bamboo shoots, drained
  • 3 tablespoons Thai red curry paste
  • 15-ounce can full fat coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice 
  • 1 teaspoon Sambal oelek, Sriracha, or chili garlic sauce (optional), plus more to taste

Instructions

  1. Start the jasmine rice (use Stovetop Jasmine Rice or Instant Pot Jasmine Rice).
  2. Pan fry the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside. 
  3. Prep the veggies: While the tofu cooks, mince the onion. Mince the garlic. Thinly slice the bell pepper
  4. Cook the curry: In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes. 
  5. Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
  6. Serve: To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3 days.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai inspired

Keywords: Tofu curry, Tofu curry recipe, Tofu red curry, tofu coconut curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quick Vegan Curry

This vegan curry recipe is full of healthy vegetables and big flavor: and it takes under 25 minutes! The perfect fast and easy dinner. We’re always on the lookout for fast flavorful dinners, and this one is now regular rotation. Try this quick Vegan Curry! Here, coconut milk and curry powder make healthy vegetables taste like a decadent treat. And, it takes under 25 minutes to whip up! It’s an ode to the simplicity of plant-based ingredients and great seasoning. This spin on our chickpea curry has even more veggies and nutrients without affecting the overall cook time…which is crucial on weeknights, in our book. It comes out so delicious in such a short time: you’ll feel like a kitchen magician. What’s a curry, anyway? Curry is a pretty loose term. Per Bon Appetit, it was a word used by colonizers to simplify what they saw in foreign cuisines. Today, the word “curry” usually describes a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. Keep in mind that curry powder is a Western invention! Curry powder takes […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan curry recipe is full of healthy vegetables and big flavor: and it takes under 25 minutes! The perfect fast and easy dinner.

Vegan curry

We’re always on the lookout for fast flavorful dinners, and this one is now regular rotation. Try this quick Vegan Curry! Here, coconut milk and curry powder make healthy vegetables taste like a decadent treat. And, it takes under 25 minutes to whip up! It’s an ode to the simplicity of plant-based ingredients and great seasoning. This spin on our chickpea curry has even more veggies and nutrients without affecting the overall cook time…which is crucial on weeknights, in our book. It comes out so delicious in such a short time: you’ll feel like a kitchen magician.

What’s a curry, anyway?

Curry is a pretty loose term. Per Bon Appetit, it was a word used by colonizers to simplify what they saw in foreign cuisines. Today, the word “curry” usually describes a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

Keep in mind that curry powder is a Western invention! Curry powder takes the common spices of Indian curries and packages them into a spice blend. Authentic Indian spices are mixed up by the cook and vary based on the region and household.

Vegan curry recipe

Looking for an authentic Indian dinner?

If you’d like an authentic Indian dinner recipe, head to our Masoor Dal (Indian Red Lentils). This recipe was shared with us directly from Asma Khan, an Indian chef with a popular restaurant in London. You’ll love these creamy flavorful lentils, and you can serve with basmati rice as well! Another great resource for authentic Indian recipes is chef and author Madhur Jaffrey.

Ingredients in this vegan curry recipe

Making a curry is not part of our cultural heritage; it’s an ode to the flavors and techniques of an Indian-style tomato based curry! We hope you’ll find it’s a great way to eat lots of veggies…fast! Here’s what you’ll need to make this curry in a hurry:

  • Yellow onion
  • Bell pepper: A medium red bell pepper provides 169% of your daily vitamin C (source), so we’re always sneaking peppers into our recipes!
  • Garlic
  • Fresh ginger
  • Spinach
  • Chickpeas: Chickpeas add plant-based protein, helping this dish stay filling
  • Peas: Peas are also legumes and add a hit of plant-based protein
  • Olive oil
  • Fire roasted tomatoes
  • Curry powder and cumin
  • Coconut milk: While many Indian curries use dairy, some use coconut milk for creaminess, which is perfect for a vegan curry
Vegan curry

Fire roasted tomatoes…and a substitute

Canned fire roasted tomatoes are one of our secrets for quick dinners. Why? These tomatoes are charred over an open flame, making their flavor taste sweeter right out of the can. Ever tried some tomatoes that taste metallic or bitter out of the can? Fire roasted tomatoes solve that problem. They’re a type of tomato, not a brand, and you can find them in many grocery stores in the US these days.

Can’t find fire roasted tomatoes? No problem! Just use the best quality crushed tomatoes you can find. One thing we’ve found in making this vegan curry is that some brands of crushed tomatoes can be very thick. If your tomatoes are very thick, just stir in a little more coconut milk after simmering to balance out the sauce.

Serve with rice or other grains

This quick vegan curry is best served with rice or another whole grain! We like it with basmati rice, a long grain rice with an aromatic flavor that’s traditionally grown in India and the surrounding countries (Pakistan, Nepal, etc). Because of that, it’s best paired with Indian-style curries (whereas Thai curries are great with jasmine rice).

Of course, you can serve this curry with any whole grain you’d like! If you want to stray away from rice, there are lots of rice substitutes. Try quinoa, cauliflower rice, or even lentil rice (we get ours online).

Vegan curry

Another side to pair with a vegan curry

This vegan curry is so filling, you might not need a side dish! But if you’d like another side, naan bread is a nice side for an Indian-inspired curry. You can easily find packaged naan bread at the grocery, but often it’s not vegan. If you prefer, you can make our Vegan Naan Bread: it’s warm, soft and full of garlic flavor.

Make ahead and storage info

Can you make this quick vegan curry ahead? Yes! To meal prep, you can easily make it 1 day in advance and refrigerate until serving. Then just reheat it gently in a skillet, being sure not to overheat it so that the sauce doesn’t evaporate. Leftovers stay good for about 3 days in the refrigerator.

Or, you can make the rice in advance if you’re serving with rice! This is especially helpful with brown rice, which takes up to 40 minutes to make. To reheat the rice, place it in a pan on the stovetop and add a splash of water. Heat gently for a few minutes until the water evaporates and the rice is warmed through.

Vegan curry recipe

More curry recipes

This quick vegan curry is a favorite of ours that we make on the regular! Here are a few more great curry recipes we love:

This vegan curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Vegan curry

Quick Vegan Curry


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4
  • Diet: Vegan

Description

This vegan curry recipe is full of healthy vegetables and big flavor: and it takes under 25 minutes! The perfect fast and easy dinner.


Ingredients

  • White or brown basmati rice, to serve*
  • 1 yellow onion
  • 2 medium bell peppers (we used 1 yellow and 1 orange)
  • 1 large garlic clove
  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
  • 28-ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)**
  • 1 tablespoon curry powder (or garam masala)
  • 1 teaspoon cumin
  • 3/4 teaspoons kosher salt
  • 1 15-ounce can chickpeas
  • 1 cup frozen peas
  • 3/4 cup full fat coconut milk

Instructions

  1. Cook the rice: If serving with rice, start the basmati rice (or use an Instant Pot.)
  2. Prep the vegetables: Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).
  3. Saute the veggies: In a large skillet, heat the oil over medium high heat. Add the onion and peppers saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
  4. Simmer: Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas, and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk (depending on the tomato brand*). Serve with rice.

Notes

*Or make the rice in advance, which is helpful for brown rice because it takes longer to cook. To reheat the rice, place it in a pan on the stovetop and add a splash of water. Heat gently for a few minutes until the water evaporates and the rice is warmed through.

**Fire roasted tomatoes are a special type of canned tomato that’s become widely available at most grocery stores. If you can’t find them, use the best quality tomatoes you can. All brands vary widely: we’ve found that some can be rather thick, so in that case we stir in a little more coconut milk at the end.

  • Category: Curry
  • Method: Stovetop
  • Cuisine: Indian inspired

Keywords: Vegan curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Chickpea Curry

If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy …

If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy tomato sauce and the most incredible blend…

The post Easy Chickpea Curry appeared first on Two Peas & Their Pod.


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Madras Curry Powder Is the Versatile Spice Blend You Can (& Should!) Make at Home

Here, Michelle Peters-Jones of The Tiffin Box shows you how to mix your own Madras curry powder and customized spice blends to lend the boost that your recipes have been looking for.
If you go to a grocer in India and ask for curry powder, yo…

Here, Michelle Peters-Jones of The Tiffin Box shows you how to mix your own Madras curry powder and customized spice blends to lend the boost that your recipes have been looking for.

If you go to a grocer in India and ask for curry powder, you’re likely to be asked, "Which one?" There is no such thing as a single "curry powder" in Indian cuisine; each dish has its own combination of spices that makes it unique.

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