Before I begin this post, I want to say that I am not vegan. Sometimes, I think that’s an important distinction to make because our taste buds are different. Once you go vegan or vegetarian, your taste buds do change to match your diet. So, I found this recipe on Pinterest, and since I’m horrible about eating healthy, I wanted to give it a try. I’m trying to cook vegan meals for dinner and try to eat vegetarian when possible. Since I have trouble eating meat, I actually do feel so much better. But what I’m really try to say is: I am a meat eater and this tastes good.
Anyway, this vegan coconut curry recipe is one of my new favorites. Personally, I love coconut flavor in anything, especially curry. I especially love that it’s relatively cheap, relatively healthy, easy to cook, and made in large batches so I can save it for later. It’s basically a college student’s dream. This curry is no exception.
What made the curry even easier is the fact that I used prepackaged, frozen herbs to spice it up! I discovered this brand, My Dorot, last semester and loved how easy it was to use. They don’t go bad since they’re in your freezer, which is perfect since I don’t cook all that often, and they’re portioned off into the perfect sizes to season a dish! For this dish in particular, I used the frozen garlic, portioned off by individual cloves, but I’ve also used the basil in the past. I’m personally a convert, but if you’re not, you can check them out for yourself with this discount I have here.
I went to my local Trader Joe’s to purchase everything and it’s one of my favorite places to shop. They also have some good deals, they’re close by, and their produce is always fresh. I know that kinda sounds lame, especially for a college student, but I love picking out a bouquet of flowers when I go because they have the best selection!
Anyway, back to the vegan coconut curry. You can add any veggies as you see fit, and I’m pretty excited to add spinach and broccoli in my next batch! I think it’ll be delicious! I served it with basmati rice and the lime juice on top adds the perfect zing of flavor in the end. This recipe makes about 5 servings, so I ate one, put two servings in the fridge, and put two in the freezer for later. If you want to check out my meal prep tips, I’ve attached my YouTube video to the end of this post and linked it here as well! (Yes, the YouTube channel is new.)
I know I’ve been straying from food lately and focusing heavily on fashion, but I hope my latest vegan coconut curry recipe doesn’t disappoint!
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- 2 tbsp oil to saute
- 2 medium onions chopped
- 14 ounces fresh tomatoes diced (About 4 whole tomatoes)
- 1 16 oz. can chickpeas drained
- 3 cloves garlic minced (I used Dorot frozen herbs)
- 1 1/2 tbsp garam masala
- 2 tsp curry powder
- 1/4 tsp cumin
- 1 13 oz. can coconut milk
- 2 tsp flour
- 1 small lime
- 1 tbsp red pepper flakes
- salt and pepper to taste
Ingredients
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- In a deep pot over medium high heat, heat the olive oil.
- Add in the onions and tomatoes. Add salt and pepper as desired. Lower heat to medium and allow to cook down until juices of the tomatoes are released and onions begin to soften, about 10 minutes.
- Add in the chickpeas and spices and stir to combine.
- Add in the coconut milk and continue to stir. After well incorporated, stir in the flour. This will help thicken the curry.
- Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Season with salt and pepper to taste. Remove the curry from the heat and squeeze a lime lightly over the top. Stir to combine!
I saved two in the fridge and saved the other two batches in the freezer. Unfreeze 24 hours in advance.
I’m not vegan but I am vegetarian, I have to try this!
Curry is one of my favorite things to cook at home and this recipe is super close to the one I already make! I use 2 cans of chickpeas instead of 1 because I’m addicted, haha.
I could do that too! I think I want to add a bigger variety of veggies next time for more substance!
This looks absolutely delish! I’ve been getting into curry so I’ll have to try this one. 🙂
Beautiful! I’m such a fan of any and all curries!
I’m not a vegan either but sometimes vegan food is really good! This looks amazing btw, such a good idea to meal prep these!
My husband loves a good curry dish but I’ve never made one before so I think I’ll have to start with this one!
I’ve actually never tried curry, I am a picky eater but this looks so good I may have to try it. Thanks for the recipe!
Courtney
I like how versatile curry is, and it makes great leftovers. I’m also trying to eat healthier this year, maybe I’ll try some vegan meals too.
This sounds so good! I’ll have to try it!
I definitely want to try this in the near future! Sounds yummy.
This is so good I’ve never made one before, I need to try it!
http://www.ericavoyage.com
This looks absolutely delicious!
Coconut Curry is one of my favourites! I’d love to try a vegan version!
okay this looks amazing! definitely going to give it a go!
This looks so yummy! I’ve been trying to cut dairy and other animal products out of my diet latley and I need to try this!!
xoxo,
Amy | Pastel N Pink
I am all about coconut curry these days – I am TOTALLY trying this.
Uh Yum! I love curry, and I’m not vegan either, but sometimes having a meatless meal is totally awesome!
this looks delicious, thanks for sharing