Easy Vegan Curry with Vegetables and Rice
We could cook a curry with our eyes closed, without a list of ingredients, preparation steps, or much thought. Why? Because they frequently end up on our plates throughout the year and it's a dish we have been cooking long before we transitioned to a vegan diet. Even when eating out, vegetable curries or curries with tofu are often a safe choice, as the sauce is usually coconut milk-based and vegan-friendly. So, a curry is a safe bet and never gets boring!
Depending on what's in our fridge and on the season, we include various vegetables. Depending on our mood, we sometimes pair it with rice, udon noodles, rice noodles or occasionally skip the side altogether and slurp up the curry itself.
This recipe could also become your loyal companion and make it to the top 10 list of quick, fresh and comforting dinners (or lunches). If you have the opportunity, be sure to visit an Asian supermarket. While you can find all the ingredients in larger supermarkets as well, the Asian market offers a better selection. We particularly want to recommend three ingredients that bring a wonderful freshness to the dish: cilantro, cucumber and lime. They are our go-to toppings for curries. And one last note: In this recipe, you can, of course, replace the yellow curry paste with a red or green paste. However, check the ingredient list beforehand, as some contain non-vegan ingredients.
If you're looking for some variety in your curry preparation from time to time, we recommend our vegan chickpea curry or our vegan falafel curry.
Simple Vegan Vegetable Curry with Rice
Ingredients
For the vegetable curry:
- 1 onion
- 2 garlic cloves
- 20 g (0.75 oz) ginger
- 1 small chili
- 100 g (3.5 oz) chickpeas
- 100 g (3.5 oz) spinach
- 100 g (3.5 oz) pea pods (optional)
- 1 small sweet potato
- 200 g (0.5 lb) broccoli (or broccolini)
- 1 red bell pepper
- 3 tbsp coconut oil
- 1 tsp agave syrup
- 2 tbsp yellow curry powder
- 1 tsp turmeric
- 0.5 tsp cayenne pepper
- 1.5 tbsp yellow curry paste
- 400 ml (1.66 cups) coconut milk
- 1 lime
- 2 tbsp soy sauce
- salt
- pepper
Also:
- 250 g (0.5 lb) wild rice
- 10 g (0.5 oz) coriander for serving
- 5 g (0.25 oz) thai basil to serve (optional)
- 1 lime to serve
- cucumber to serve
Instructions
Prepare the wild rice according to the package instructions. Next, peel and finely dice the onion, garlic cloves and ginger.
Wash and seed the small chili and cut it into fine rings. Drain the chickpeas and wash and drain the spinach. Wash the pea pods and remove the ends. Peel and dice the sweet potatoes. Wash the broccoli and cut into florets. Wash and seed the bell peppers and cut them into strips.
Heat the coconut oil in a large (wok) pan and sauté the onion, garlic, ginger and chili for about 2 minutes. Add agave syrup, curry powder, turmeric, cayenne pepper and yellow curry paste and sauté for another 2 minutes.
Sauté sweet potato cubes and broccoli for 5–10 minutes, then add coconut milk to the vegetables. Let simmer for about 3 minutes. Then add chickpeas, spinach, pea pods and peppers and simmer for another 5 minutes.
Season the vegetable curry with fresh lime juice, soy sauce, salt, pepper and agave syrup.
Tip: If you want to prepare a soy-free dish, simply omit the soy sauce.
- Serve the vegetable curry with cooked wild rice and top with fresh cilantro, thai basil, a few fresh slices of cucumber and lime wedges.
