The Quickest Vegan Curry

Easy vegan curry made with coconut milk, warming spices, and your favorite veggies. Serve over quinoa or cauliflower rice or by itself!

Helllllllo.

Did you watch the Academy Awards on Sunday?

I may or may not have teared up over my dinner when Lady Gaga and Bradley Cooper took the stage to sing “Shallow”.

Oh, maybe I didn’t tell you yet– I finally watched A Star Is Born last week and I’ve been low-key obsessed with the movie and music ever since.

Which looks like me listening to the soundtrack on repeat in the studio with my camera hovering over my curry.

Curry! Do you like it?

Dan hates the smell of it,  but I love everything about it, so he dealt with the aromatic kitchen after I tested and retested today’s post.

The Quickest Vegan Curry is what you need in your life to get you through the rest of winter.

What You Need to Make The Quickest Vegan Curry

This curry recipe is stripped down and super simple so you can whip it up in no time flat.

Okay, not “no time”, but under thirty minutes.

Here’s what you need:

• diced onion
• canned coconut milk light
• red curry paste
• filtered water
• garlic powder
• 4 heaping cups of your favorite chopped vegetables

All you do is throw it together in pot for a succinct supper.

What Vegetables Go In Vegan Curry?

For veggies, I love a mix of carrots, cauliflower, broccoli, and snow pea pods.

Some other ideas are bell pepper, bok choy, and sweet potato.

Take your pick and be sure to adjust the cook time to ensure all veggies are tender before serving.

This week I had all of the vegetables chopped in advance (thank you, meal prep!) so it was easy to have curry on the table in 20 minutes.

No scurry for curry, here.

How to Serve The Quickest Vegan Curry

The Quickest Vegan Curry is perfect for a fast plant-based 1-pot meal.

Everything simmers down in a golden broth that is fragrant and flavorful.

For thinner curry, add more filtered water to stretch the consistency, but I usually love mine chunky and thick.

Ladle it over cooked quinoa with additional protein like tofu or chickpeas or enjoy it bowled by itself!

If don’t want as many leftovers, try halving the recipe and use just one can of coconut milk instead for an easy split.

For toppings, I love fresh squeezed lime, cilantro, and red pepper flakes or sriracha for heat.

Enjoy!

More Cozy Soup Recipes

• Green Coconut Curry With Cauliflower Rice

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Lentil Tomato Soup

• Black Bean Quinoa Chili

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Heart Beet Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

I Want To Hear From You

If you make The Quickest Vegan Curry recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

The Quickest Vegan Curry

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5 from 1 review

• Author: Flora & Vino
• Total Time: 40 mins
• Yield: 4 servings
• Diet: Vegan

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Description

Easy vegan curry made with coconut milk, warming spices, and your favorite veggies. Serve over quinoa or cauliflower rice or by itself!

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Ingredients

The Quickest Vegan Curry

• 1 tsp avocado oil (or sub 1/4 cup vegetable broth if oil-free)
• 1/2 white onion, diced
• 1/8 tsp garlic powder
• 2 TBSP red curry paste
• 1 cup chopped broccoli
• 1 cup chopped carrots
• 1 cup snow pea pods
• 1 cup chopped cauliflower
• 1 14 oz. can coconut milk light
• 1/2 cup filtered water
• 2 cups cooked quinoa, for serving

For serving

• fresh squeezed lime
• cilantro
• red pepper flakes
• sriracha

Cook Mode Prevent your screen from going dark

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Instructions

1. Add the avocado oil to a large pan over medium heat.
2. Once it’s warm, add the onion and sauté for 3-5 minutes until it’s fragrant and translucent.
3. Add in the garlic powder and red curry paste. Sauté for a few more minutes until the red curry paste dissolves.
4. Add in chopped vegetables and cook for 5 minutes, until tender crisp, stirring often.
5. Pour coconut milk over veggie mixture and add in filtered water.
6. Bring to a low-boil over medium heat, then reduce heat to medium low, cover, and cook for 15-20 minutes, until the vegetables are very tender and the soup is thick and creamy.
7. Serve the curry over cooked quinoa with a squeeze of lime, chopped cilantro, and red pepper flakes.
8. Store any leftovers in an airtight container in the refrigerator for 3-5 days and reheat before serving.

Notes

Prep Time doesn’t include time to cook quinoa

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Soup, Entree
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free