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A bowl of a vibrant coconut curry featuring peas, carrots, cauliflower, and potatoes, garnished with cilantro and lime wedges.

Vegan Coconut Curry

Vegan Coconut Curry is my go-to one-pot dinner when I want something warm, fragrant, and deeply flavorful without spending a lot of time in the kitchen. It's packed with tender cauliflower, potatoes, and vegetables in the creamiest coconut milk sauce with ginger and garam masala that give it incredible warmth and depth. It comes together quickly and tastes even better the next day once the flavors have had time to deepen. Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Coconut Curry
Servings: 4
Calories: 328kcal
Author: Mandy Applegate

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup white onion chopped
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • 2½ cups cauliflower chopped
  • 2 cups potatoes peeled and cubed
  • ½ cup red bell pepper cubed
  • ½ cup peas fresh or frozen
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt and black pepper to taste
  • ½ cup vegetable broth
  • 1½ cups full-fat coconut milk
  • Fresh cilantro for garnish
US Customary - Metric

Instructions

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for about 3 minutes, until softened.
    2 teaspoons vegetable oil, 1 cup white onion
  • Stir in the garlic and ginger and cook for another 1–2 minutes, until fragrant.
    3 garlic cloves, 2 teaspoons fresh ginger
  • Add the cauliflower, potatoes, bell pepper, and peas. Cook for 3–4 minutes, stirring occasionally.
    2½ cups cauliflower, 2 cups potatoes, ½ cup red bell pepper, ½ cup peas
  • Season with crushed red pepper, coriander, garam masala, salt, and black pepper.
    ¼ teaspoon crushed red pepper, ½ teaspoon ground coriander, 1 teaspoon garam masala, Salt and black pepper
  • Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
    ½ cup vegetable broth, 1½ cups full-fat coconut milk
  • Reduce the heat to medium-low and cook for about 10–15 minutes, or until the vegetables are tender.
  • Stir in fresh cilantro and adjust seasoning if needed.
  • Serve warm over rice and garnish with extra cilantro if desired.
    Fresh cilantro

Notes

Here are a few of my favorite tips for getting the best results every time.
  • Use full-fat coconut milk: It gives the sauce that thick, creamy texture. Light coconut milk will work but the sauce won't be as rich.
  • Don't skip blooming the spices: Stirring the garam masala, coriander, and crushed red pepper into the hot vegetables before adding any liquid helps wake up their flavor and gives the sauce real depth.
  • Cut vegetables evenly: Chop the cauliflower and potatoes into similar-sized pieces so they cook at the same rate and turn tender at the same time.
  • Simmer low and slow: Once the coconut milk is in, keep the heat at medium-low. A hard boil can cause the sauce to separate and the vegetables to get mushy.
  • Adjust the heat to your taste: The crushed red pepper adds gentle heat, but you can increase or decrease the amount to your preference.
  • Freeze in portions: Let the curry cool completely, then portion it into individual freezer-safe containers before freezing so you can thaw only what you need.

Nutrition

Calories: 328kcal | Carbohydrates: 33g | Protein: 7g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 160mg | Potassium: 976mg | Fiber: 6g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 87mg | Calcium: 63mg | Iron: 4mg
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