How To Make Vegan Coconut Curry (#11 Mouth-Watering Recipes)

Curry is perhaps one of the greatest dishes in the world that offers you wildly different varieties. You could eat a new one every day but still can’t try them all. Today we are going to explore top Recipes For Vegan Coconut Curry.

For the strict vegans and coconut-fanatics, we have curated some recipes here that you will fall in love with instantly.

All you need is a little prepping at the beginning and as the ingredients go down into the frying pan each time, you will have a new vegan coconut curry on your ‘must-eat’ list today.

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Is Vegan And Vegetarian Same?

A vegetarian is someone who refrains himself from consuming any meat or by-products of animal slaughter. This includes seafood, poultry, and every other kind of meat.

Vegan, as a stricter form of vegetarianism, has gained a lot of popularity in recent times. Veganism is one step further from being vegetarian that abstains from all forms of animal exploitation and cruelty.

The vegans go one step ahead of vegetarians and avoid dairy products such as milk, cheese, butter, etc. and any other product even related to animals including honey and eggs.

Usage Of Coconut In Recipes

Coconut and its products have found a special place in every household’s kitchen owing to their unique flavor and versatility – especially for vegans and those who have dairy-limitations.

This tropical fruit can easily blend with every aspect of cooking including sweet and savory recipes, cooked and raw dishes, and even beverages.

Coconut flour, coconut sugar, coconut milk, coconut butter, coconut oil, coconut meat.

The nutty and sweet flavor of coconut products rightly deserves their place on your kitchen shelf so that you can unleash their creativity in your meals.

Is Coconut Healthy To Eat?

Coconut comes highly recommended by nutritionists because of its several health benefits:

Rich in nutrition – Coconut is a good source of healthy fats, protein, vitamin B, and many important minerals such as Manganese, Iron, and Copper.
Good for the heart – Coconut may also help reduce the risk of heart diseases as it improves the good cholesterol (HDL) in our body. The virgin coconut oil, extracted from dried coconut meat, can boost metabolism and aid in weight loss as well.
May stabilize blood sugar – The high-fat and low-carb coconuts are recommended to stabilize blood sugar levels. For people with diabetes, it is said that coconuts help in improving insulin secretion as well.
Great source of antioxidants – The powerful antioxidants boost our immune system health.

Why Is Coconut Curry Not Vegan?

Have you never drooled over a scrumptious Vegetarian Coconut Curry? We are sure you have. But if you held back and thought – is coconut milk vegan or coconut curry sauce vegan?

We can understand. Though coconut itself is a plant-based fruit, most of the cuisines consider including meat in this curry as it complements the flavor.

Additionally, it is a well-known fact that several coconut product manufacturers use monkeys to harvest the coconuts as they are more efficient than humans.

Well, there are some brands that do understand this concern and refrain from the exploitation of animals. You can check the packaging while buying the products as they specifically mention it on their products. A

s for the meat part, don’t worry as we have curated some strictly vegan recipes (especially Indian Vegetarian Curry Recipes with Coconut Milk) for you that will be as delicious as you can imagine.

Recipe #1. Vegan Coconut Curry Chickpea Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients:

1 tablespoon coconut oil
1 thinly sliced red onion
3 minced garlic cloves
1-inch garlic (minced)
1/4 teaspoon of ground turmeric
1/4 teaspoon of ground black pepper
1 tablespoon of garam masala
1/4 teaspoon of regular salt
1 and a half cups diced tomatoes
1 and a half cups coconut milk
1/4 teaspoon of cayenne pepper
1 and 3/4 cups of cooked chickpeas
2 tablespoons of freshly-squeezed lime juice
Fresh cilantro

Directions:

Take a large pan, slowly heat the coconut oil on medium heat and add red onion, and cook it until its golden brown. Sprinkle a pinch of salt to add flavor.
Next, lower the heat and add ginger, garlic, black pepper, turmeric, garam masala, black pepper, and cook for 60 seconds or until you get the fragrance from the vegan yellow curry paste.
Add the other vegetables in the pan and stir well. Stir the yellow vegan curry for about 3-5 minutes until the tomatoes begin to cook. Add coconut milk and chickpeas and keep stirring.
Cook it on simmering heat for about 10 minutes. Finally, add seasonings and lime juice. Your dish is now ready to serve.

Tip – Skip the tomatoes if you prefer a Tomato free curry

Nutritional Values:

Calories – 333
Fat – 19g
Carbs – 32g
Protein – 10g

Recipe #2. Indian Vegetarian Curry Recipe With Coconut Milk

Prep time: 25minutes
Cook time: 40 minutes
Serves: 2

Ingredients:

1 tablespoon coconut oil
One teaspoon Aji Amarillo paste
1 piece finely chopped ginger
2 pieces finely chopped garlic
1 tablespoon Curry powder
1 peeled and sliced carrot
1/4 cups finely chopped onions
1 sweet potato (peeled and sliced)
One cup string beans
1 cup broccoli

Directions:

Heat some coconut oil in a pan. Fry the garlic and onion for about 3 minutes while you stir the mix. Add curry powder, ginger, and then the chili paste. Once they are properly cooked, add salt and pepper as per your taste.
Now, add coconut milk in the pan, cover the lid and cook for 15 minutes.
If you have followed the simple instructions for this vegetable curry with coconut milk recipe, then your dish is now ready. Garnish it with ingredients of your choice.

Nutritional Values:

Calories – 288
Fat – 15g
Carbs – 34g
Protein – 9g

Recipe #3. Mixed Vegetable Curry with Coconut Milk Recipe

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 2

Ingredients:

½ cup green beans,½ cup carrot
1 cup cauliflower florets
½ cup cooked chickpeas
2 tomatoes finely pureed
2 cups Coconut milk vegan
1 teaspoon of tomato paste
1 inch chopped fine ginger
2 chopped fine garlic pods (Optional)
½ teaspoon of turmeric powder
½ teaspoon of coriander powder
¼ teaspoon of cumin powder
Garam masala (according to taste)
½ teaspoon of red chili powder
2 bay leaves,3 cloves,1 cinnamon stick
3 cardamoms, Salt (as per taste)
Lemon juice (as per taste)
3 tablespoons oil, Mint leaves
Coriander leaves

Directions:

Preheat the pan on medium flame and add one tablespoon of oil. Add minced potatoes and sauté it for around 5 minutes. Now add the remaining vegetables and salt according to taste. Fry it till all the vegetables are cooked properly.
Take another big pan and add the remaining oil in it. Add the cardamom, cinnamon, cloves, ginger, and bay leaves. Stir fry the mix for few seconds.
Now add some freshly chopped onions in it and some salt according to taste. Cook it further till the onion becomes light brown.
Now add tomato puree and cook it till the gravy thickens.
Now add the spices such as garam masala, cumin powder, coriander powder, and red chili powder and mix them well while frying.
Add the coconut milk and tomato gravy and stir it, and add necessary water for making the gravy. Cook the mix for 10 minutes.
Now, on low flame, add the veggies and boiled chickpeas and cook the vegetable curry with coconut milk for 15 minutes.
Turn off the flame and add coriander leaves, chopped mint, and lemon juice, and mix it well with the coconut curried vegetables.

Tip – This veggie coconut curry recipe is best served with pulao or roti.

Nutritional Values:

Calories – 288
Fat – 15g
Carbs – 34g
Protein – 9g

Recipe #4. Vegan Coconut Tofu Recipe

Prep Time: 2 hours
Cook time: 20 minutes
Serves: 4 to 6

Ingredients:

14 ounces firm tofu
¼ cups Soy Sauce
¼ cup Coconut Sugar
1 finely juiced small lime
½ tablespoon freshly grated ginger
2 tablespoons Whole-wheat flour
2 tablespoons Cornstarch
¼ teaspoons baking powder
Water according to the gravy
½ cup Panko breadcrumbs
¾ cups Shredded coconut
¼ cup Vegetable or canola oil

Directions:

You can make this vegan curry without coconut milk. Cut the tofu into small pieces (in the form of cubes). Take a large bowl and add the flour and salt in it. Now add the tofu in the bowl and mix it well so that all the pieces are covered with it.
Heat the pan on high flame and add canola oil to it and drop the tofu in it. Cook the tofu until each of its sides becomes light brown and crispy. Now, you can take out the tofu.
Wash the broccoli and cut it into small pieces. Along with it peel the sweet potato and cut it into pieces.
Take a pot and add some water in it and add the sweet potatoes in it and boil them. Steam the broccoli in another pot as well.
Take a large pan and put it on medium flame. Now add the sweet potato, freshly minced spinach, and broccoli to it. Let it cook for a while till it all gets mixed properly. Then, on low flame, add coconut milk and curry paste to the mixture. Mix well until all the ingredients get dissolved in each other. Add the crispy tofu cubes in it and salt according to the taste.

Tip- This vegan coconut curry with tofu is best served with rice.

Nutritional Values:

Calories – 632
Fat – 51g
Carbs – 74g
Protein – 20g

Recipe #5. Vegan Coconut Sweet Potato Recipe

Prep Time: 25 minutes
Cook Time: 25 minutes
Serves: 4 to 6

Ingredients:

4 teaspoons Virgin Coconut oil
1 tablespoon Cumin seeds
1 Medium or large finely chopped onion
4 teaspoons fresh ginger (grated)
1 teaspoon ground turmeric
1 tablespoon Cumin Seeds
3 Minced large cloves garlic
1 tablespoon Coriander
Red pepper flakes (as per taste)
1 Diced Large sweet potato
½ cup cooked chickpeas and a Can of chickpeas
14 ounces diced tomatoes
14 ounces light coconut milk
5 ounces baby spinach
Ground black pepper

Directions:

This is an interesting coconut milk vegan recipe with sweet potatoes. Heat the oil in a large pan on medium flame. When the flames start coming from the oil, add cumin seeds in it and fry it around for a minute until they become slightly dark. Now, add onion and stir fry it, and add a pinch of salt as a seasoning. Cook for 3 to 5 minutes until the onion becomes light brown.
Now, add other ingredients – turmeric, coriander, red pepper flakes, ginger, and garlic. Stir fry all the ingredients until they’re mixed well.
Now, add the chickpeas, tomatoes, sweet potato, and coconut milk to the mixture. Fry it over low flame for around 20 to 30 minutes and keep stirring. Mash the mixture to thicken the sauce if you want the vegan coconut milk curry to be thick.
Add spinach to the mixture and stir it properly. Add salt and black pepper according to the taste.

Garnish it with coconut, cilantro, and some lime to enhance the flavor.

Nutritional Values:

Calories – 632
Fat – 50g
Carbs – 44g
Protein – 11g

Recipe #6. Vegan Coconut Slow Cooker Recipe

Prep Time: 30 minutes
Cook Time: 4 to 8 hours
Serves: 10

Ingredients:

1 cup (250 ml) water
1 large broccoli (cut into small pieces)
15 ounces of chickpeas
1 sweet potato (medium/large)
1 medium diced white onion
¼ cup of quinoa
2 cloves minced garlic
1 teaspoon of freshly minced ginger
1 teaspoon red pepper flakes
2 teaspoons tamarind
2 teaspoons of salt
28 ounces canned tomatoes (diced)
30 ounces Coconut milk
Cooked rice

Directions:

As the name suggests, this vegan coconut curry recipe takes a good amount of time to be ready. Bring the water to a boil in a pan. Then, add broccoli, onions, and sweet potato to it and boil them well. Now add ginger, garlic, red pepper, quinoa, chili flakes, tamari, and turmeric. Stir the mix well for some time. Now lower the flame and add tomatoes, salt, and coconut milk, and stir it well to blend all the ingredients.
Cover the pan with the lid and cook it on high flame for 4 hours and on low flame for 8 hours. Cook the curry until you get the desired thickness.
Your flavorsome vegan curry with coconut milk is now ready. Garnish it with parsley and serve with rice.

Nutritional Values:

Calories – 287
Fat – 19g
Carbs – 24g
Protein – 8g

Recipe #7. Vegetable Coconut Curry Soup Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 7

Ingredients:

½ tablespoon Coconut Oil
1 can Chickpeas
1 Chopped zucchini
2 Thinly sliced carrots
2 handfuls chopped spinach
¼ teaspoon Turmeric
¼ teaspoon Cumin
3 Cloves garlic
¼ teaspoon Coriander
1/3 cup Rinsed, quinoa
1/3 cup Red lentils rinsed
4 cups Vegetable stock
2 cups Water,1 can Coconut milk
1 tablespoon Mild yellow curry powder

Directions:

Turn on the stove on medium heat and heat the oil in a pan. When the oil is hot add the coconut curry vegetables – zucchini, carrot, chickpeas, and garlic. Cook it well until the vegetables are fried properly. Now add turmeric, coriander, cumin, and curry powder and mix it well. Cook it as you stir the mix for 2-3 minutes.
Now, add vegetable stock to the mixture and 1/3 cup of uncooked lentils. Mix it well and then add uncooked quinoa to the mixture.
Now turn the flame to medium-high and then simmer it for around 15 minutes. Pour the liquid into the coconut vegetable curry as per the desired gravy.
Now add spinach leaves to it and cook it well for 1-2 minutes. If you need to make the gravy thin, add vegetable stock or water accordingly.
Taste the vegetable coconut curry and add the seasoning as per your taste.

Nutritional Values:

Calories – 288
Fat – 15g
Carbs – 34g
Protein – 9g

Recipe #8. Vegetable Coconut Curry Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 6

Ingredients:

2 tablespoons Coconut oil (or olive oil)
1 Medium yellow finely chopped onion
6 Sweet baby peppers (chopped)
3 Finely minced garlic cloves
2 Large carrots chopped
1 tablespoon fresh ginger peeled
2 tablespoons yellow curry powder
Salt to taste
½ teaspoon Red pepper flakes
1 can coconut milk (full fat)
3 cups vegetable broth
2 tablespoons Lime Juice
2 tablespoons Pure maple syrup
1 bunch Green onion (chopped)

Directions:

This is one delicious and easy-to-follow vegetarian yellow curry recipe. Take a large pot and put in on high flame and heat the coconut oil in it. When the oil is hot, add yellow onions and sauté and stir it occasionally. Cook it for around 8 minutes.
After cooking it well, add clover, pepper, and carrots to the mix as you stir it occasionally. Cook it for 5 to 8 minutes until the vegetables become soft.
Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover and cook it, while stirring occasionally for 5 minutes.
Now, add coconut milk and vegetable broth and mix them well. Now, add maple syrup to it and cover and let it boil on medium flame. Continue cooking it for around 5 to 10 minutes until the vegetables get meshed properly.
Finally, add salt, lime juice, and red chili flakes according to the taste. Your vegetarian yellow curry is now ready to serve.

Nutritional Values:

Calories – 258
Fat – 12g
Carbs – 34g
Protein – 12g

Recipe #9. Vegan Coconut Thai Curry Recipe

Prep Time: 20 minutes
Cook time; 30 minutes
Serves: 4

Ingredients:

1 White Onion (diced)
2-inch piece of Ginger (minced)
3 tablespoons Red Curry Paste (vegan)
2 cans Coconut Milk (400ml each)
2 teaspoons Chilli Paste (we recommend sambal oelek)
4 tablespoons Soy Sauce
1 teaspoon Rice Wine Vinegar
1 head Broccoli (florets)
6 Small Potatoes (quartered)
1 large handful Green Beans
1 cup Frozen Peas
250g Tofu (in 1-inch cubes)
1 large handful Spinach
1/2 Red Onion
1 Red Chilli
Fresh Coriander
Sesame Seeds

Directions:

This vegetarian recipe with coconut milk is as good as any Thai red curry recipe. Wash the quartered potatoes, boil them for about 10 minutes, and later keep them aside.
As the potatoes are boiling, you can start working on the sauce. For this first of all, pour some oil in the stockpot and then add finely diced onion with minced ginger. Let it cook over medium or high heat for about 4 minutes. When you see that onion has become translucent, add the curry paste in it and cook for another minute.
Next, add the coconut milk first, stir it so that it blends properly, and then add the soy sauce and chili paste. Bring the curry to a simmer.
Now, heat little oil in another frying pan to fry the tofu until it’s golden on all sides.
After this add cooked potatoes and all other vegetables (except the spinach) into the stockpot and simmer for about 5 minutes. Once you notice the curry is almost ready, add rice wine vinegar and the spinach. Keep stirring until the spinach wilts. Veg curry with coconut milk and tofu is now ready.
You can serve this curry with rice, and top it with the tofu, some sliced red chili, and sliced red onion. Garnish it with fresh coriander and a few sesame seeds.

Nutritional Values:

Calories – 289
Fat – 19g
Carbs – 54g
Protein – 11g

Recipe #10. Vegan Coconut Curry Pasta Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4

Ingredients:

1 tablespoon Natural oil
1/2 thinly sliced onion
1 peeled and minced ginger
3 minced garlic,12 ounces Pasta
1 and a half cups coconut milk
1 cup vegetable broth (low sodium)
3/4 cup of finely diced carrot
2 tablespoons of peanut butter,1 bell pepper
1 and a half tablespoon of Thai red curry paste

Directions:

This is one of the best vegan recipes with coconut milk for pasta. Warm the oil in a large pan. Add the garlic and ginger along with other vegetables cook until you get the fragrance. Now, add the red curry in the mix and let it cook for about half an hour.
Put the coconut milk in the pan along with 3 cups of water. Add pasta, almond butter, carrot, and bell pepper. After this, add rice, vinegar, soy sauce along with pepper and sugar. Stir occasionally and make sure the almond milk is mixed well.
Put a lid on the pan and cook until your pasta is ready. Season it with lemon juice or ingredients of your choice. The dish is ready to serve.

Nutritional Values:

Calories – 301
Fat – 5g
Carbs – 29g
Protein – 10g

Recipe #11. Vegan Coconut Curry Lentil Soup

Prep time: 5 minutes
Cook time: 40 minutes
Serves: 5

Ingredients:

1 tablespoon coconut oil
1 chopped onion
2 minced garlic cloves
1 tablespoon minced ginger
2 tablespoons of ketchup
2 tablespoons of curry powder
1/2 teaspoon of pepper
4 cups broth
400ml coconut milk
400g diced tomatoes
1 and a half cups red lentils
3 handfuls kale or spinach

Directions:

There are many vegan recipes with coconut milk for soups but we recommend this one. Take a pan, pour the coconut oil, and heat it at medium flame. Now, add the onion, garlic, and ginger into the pan and stir till you see them nice and brown.
Add ketchup, curry powder, and pepper flakes.
Add vegetable broth, coconut milk, and lentils along with diced tomatoes. Cover the lid and let it cook for 10-20 minutes. Your dish is now ready.

Nutritional Values:

Calories – 305
Fat – 17g
Carbs – 43g
Protein – 10g

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Conclusion

All these coconut vegan recipes are quite easy to make with the ingredients that are always available in your kitchen.

Being a vegan is a choice, but that does not mean you have to limit your options while you eat. There can be a lot of creativity and experimentation when you include coconuts in your diet.

Feel free to try out these recipes at home. We are sure you will keep coming back wanting for more.

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Rebecca Lewis

I’m the biggest foodie and crazy about exploring new tastes. Pleased to meet you! I love to cook all kinds of cuisine; I love to eat; I love my family, and I love to travel. My passion for food brought me here, and I started this website. I am also passionate about this site.