Quick Vegan Curry
A simple yet flavorful vegan curry made with fresh vegetables and coconut milk, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups mixed fresh vegetables (e.g., bell peppers, carrots, zucchini)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute.
- Add mixed vegetables and cook until they start to soften, about 5-7 minutes.
- Pour in coconut milk and add curry powder. Stir well and bring to a simmer.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes.
- Serve over cooked rice or quinoa.
Notes
Adjust spice level to preference and use a variety of vegetables for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://www.glutenfreez.com/vegan-curry/