Craving a dish that delivers both comfort and flavor? This Ultra-Creamy Vegan Thai Coconut Vegetable Curry is your answer.
Packed with vibrant veggies and rich coconut milk, it’s a delightful blend of Thai-inspired spices and creamy textures. Perfect for a cozy night in or impressing guests, this curry is both satisfying and simple to make.
Grab your ingredients, and let’s get cooking!
Steps
- Heat oil in a pot over medium heat and add chopped ginger, garlic, jalapeño, and onions. Sauté for about 3 minutes until the onions become soft.
- Stir in a can of diced tomatoes, cover the pot, and let them cook for 4-5 minutes on medium heat.
- Uncover the pot and mix in spices including coriander, cumin, smoked paprika, turmeric, and salt. Cook the spices for a minute.
- Add cauliflower florets, diced sweet potatoes, and chickpeas to the pot, stirring to coat them with the spices.
- Pour in water and coconut milk, giving it a good stir, then cover and cook for 10 minutes, stirring occasionally.
- After removing the lid, add sliced bell peppers, cover again, and let it cook for an additional 5 minutes.
- Take off the lid, mix in chopped cilantro, and squeeze fresh lime juice. Turn off the heat and sprinkle with garam masala. Let it thicken as it cools and serve with rice.
Ingredients
- 1.5 tablespoons of oil (such as avocado oil)
- 4-5 large garlic cloves, chopped
- 1.5-inch piece of ginger, chopped
- 1/2 jalapeño, chopped (adjust to taste)
- 1 medium red onion, chopped
- 14.5 oz can of diced tomatoes
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 3/4 to 1 teaspoon salt (to taste)
- 2 cups cauliflower florets
- 1 1/4 cups diced sweet potatoes (from 1 medium sweet potato)
- 15.5 oz can of chickpeas, drained
- 1 to 1.5 cups water
- 13.5 oz can of coconut milk
- 1 red bell pepper, sliced
- A few tablespoons of chopped cilantro
- Juice of 1/2 lime
- 1/4 teaspoon garam masala
Nutritional Values
Calories: 3190kcal | Carbohydrates: 310g | Protein: 100g | Fat: 190g | Saturated Fat: 130g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 10g | Sodium: 3260mg | Potassium: 6870mg | Fiber: 80g | Sugar: 80g | Vitamin A: 8460IU | Vitamin C: 550mg | Calcium: 910mg | Iron: 50mg
FAQ
- Can I customize the vegetables in this curry?
- Yes, you can personalize this curry by using seasonal vegetables such as pumpkin, butternut squash, carrots, or green peas. If you’re adding spinach, it’s best to incorporate it during the last 2 to 3 minutes of cooking.
- How can I make this curry spicier?
- To increase the heat level, you can add more jalapeño or include cayenne pepper according to your taste preference.
- Is it possible to use raw chickpeas instead of canned ones?
- Absolutely. If you prefer using raw chickpeas, ensure you soak them overnight and then cook them separately using either an Instant Pot or a traditional pressure cooker before adding them to the curry.
- What should I do if my curry thickens too much upon cooling?
- The curry tends to thicken as it cools. When reheating, you might need to add a little water to achieve the desired consistency.
- Can I use lite coconut milk instead of full-fat?
- Yes, lite coconut milk can be used if you prefer a lighter version, although full-fat coconut milk will provide a creamier texture.
- Can I make this recipe in an Instant Pot?
- Yes, the recipe can be adapted for an Instant Pot. You’ll need to cut the cauliflower and sweet potatoes into larger pieces to prevent them from becoming too soft during pressure cooking. Detailed instructions for the Instant Pot version are available in the recipe card.
Tips
- Customize Vegetables: Feel free to switch up the veggies based on the season or your preferences. Pumpkin, squash, carrots, peas, or even spinach can be great additions. If using spinach, add it in the last few minutes of cooking to avoid overcooking it.
- Adjust Spice Levels: Tailor the heat to your taste by adding more jalapeño or incorporating cayenne pepper for an extra kick. This allows you to control the level of spiciness according to your preference.
- Thickening and Reheating: The curry will naturally thicken as it cools. When reheating leftovers, add a bit of water to achieve your desired consistency without compromising on flavor.
- Alternative Spices: If you don’t have garam masala on hand, consider using curry powder as a substitute for a different, yet equally delicious flavor profile.
Equipment
- Instant Pot – If you want to use the Instant Pot version of the recipe.
- Stove-top Pressure Cooker – If you decide to use raw chickpeas and want to cook them quickly.
