15-minutes delicious easy vegan coconut curry
I came up with this easy vegan coconut curry recipe not long ago when I was trying to add more plant-based dishes to my diet. I swear it’s been a real game-changer! I love eating it anytime…breakfast, lunch, or dinner.
It’s a snap to make and comes together in just 15 minutes. You can’t even pick up something from your local carryout in that amount of time. It’s my tried-and-true midweek dish when I haven’t made a plan for dinner.
Everybody in my family loves it. The best bit is that it uses ingredients I always have on hand. And I love it because it’s packed with so much goodness.
It’s also very easy to tailor to what you have on hand. I’ve probably made it a dozen different ways already – with lime, coriander, chili, spinach, cashews, potatoes. So experiment and feel free to add your own twist.
QUICK AND EASY VEGAN COCONUT CURRY
Ingredients
- 2 tbsp curry paste, such as tikka masala or garam masala
- 1 14 1/2 ounce can chickpeas, drained and rinsed
- 1 14 1/2 ounce can of coconut milk
- 2 cups of washed and finely chopped kale (optional)
- 1 tbsp of tomatoes paste
- 1 clove of garlic (optional)
- 1 cup of jasmine rice
- salt and pepper
Instructions
- Cook the jasmine rice according to the packet's instructions (to save even more time you can do this in advance)
- In a frying pan, cook the curry paste and chickpeas over low heat for 1–2 minutes, stirring constantly
- Add the coconut milk, tomato paste (and the minced garlic clove if you are using) and bring to a simmer; add the kale (if you are using) and cook for about 10 minutes until very well wilted
- If you want to bring this already delicious dish up to the next level feel free to add the juice of half a lime or 1 t of tbsp mango chutney before serving it with the jasmine rice
Notes
You can find more vegan recipe in the eating section.
