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The Quickest Vegan Curry

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


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


  • 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


  1. Add avocado oil to a large pan over medium heat.
  2. Once warm, add the onion and sauté for 3-5 minutes until 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 10 minutes.
  7. Serve over 1⁄2 cup cooked quinoa with a squeeze of lime, chopped cilantro, and red pepper flakes.
  8. Store leftovers in the fridge for 3-5 days and freeze for long-term storage.


*Prep Time doesn’t include time to cook quinoa

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