Easy Vegan Quick Curry

Easy Vegan Quick Curry

This Easy Vegan Quick Curry is the perfect dinner for when you want a delicious, flavorful, hearty meal in no time! It's a 1 pan curry that is ready in about 30 minutes, is oil-free, vegan, dairy-free and made with a homemade curry spice blend. It is so delicious and healthy!

JUMP TO RECIPE

I love curries of all kinds and I especially love when they don't take forever to be on my plate. I am all about fast and easy meals. But it's never about sacrificing flavor. This is a curry that I created awhile back that stemmed from my Homemade Curry Spice Blend. So many people make that curry blend mostly and absolutely love it and have made the curry as well and loved it. Sadly though, since I included both recipes on the same post, a lot of people miss that curry recipe and can't find it. I've received suggestions to make the curry a full separate post and since I'm all about making your lives easier and yummier, here it is! I'm sure MOST of you don't even know about this recipe, so I hope you make and love it.

HOW DO YOU MAKE A HOMEMADE CURRY SPICE BLEND?

The homemade curry spice blend is amazing. It is the perfect blend of spices and flavor in my opinion and it works perfectly in this recipe and many others on this blog, as well as it being featured in my cookbook! It's that good, friends.

This Easy Vegan Quick Curry is ready in about 30 minutes. Just make the spice blend the day before or the week of when you know you want to make this curry. That way it's already on hand and makes dinnertime that much faster. It makes enough for 8 curries!

Just look at that gorgeous yellow. It's important to use a creamy milk here for taste and texture purposes. Also, if you use a runny thin milk like almond, it will also dilute the color.

HOW DO YOU MAKE A VEGAN CURRY?

  • curry spice blend
  • red bell pepper
  • onion
  • zucchini
  • coconut sugar
  • chickpeas
  • cashew milk
  • lime juice

It's easy peasy. Just cook the veggies in some water until they are getting tender, add the curry spice and cook another minute to soak up the remaining juices. Add the milk, sugar, chickpeas and salt and cook another 10 minutes until everything, including the chickpeas, are tender. Add the lime juice and serve over rice or grain of choice. That's it!

I really hope you all love this EASY VEGAN QUICK CURRY! Enjoy and drop me a line below after you make it.

Be sure to check out this Sweet Potato White Bean Curry Soup and use my homemade spice blend as well, it's my all-time favorite curry soup!

Other curry recipes you guys are raving about:

Thai Green Sweet Potato Curry

Curried Jamaican Stew

Lazy Red Lentil Curry Soup (this was the #1 recipe last month and still going strong!)

Yields 2-3 servings

Easy Quick Vegan Curry

This Easy Vegan Quick Curry is the perfect dinner for when you want a delicious, flavorful, hearty meal in no time! It's a 1 pan curry that is ready in about 30 minutes, is oil-free, vegan, dairy-free and made with a homemade curry spice blend. It is so delicious and healthy!

10 minPrep Time

20 minCook Time

30 minTotal Time

Recipe Image
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5 based on 3 review(s)

Ingredients

  • 1 red bell pepper, chopped
  • 1/2 cup (80g) finely diced onion
  • 1 medium zucchini, sliced
  • 1 tablespoon Homemade Curry Spice Blend or store-bought yellow curry powder (My homemade is amazing and recommended!. This will give loads of flavor, use just 2 teaspoons for a milder flavor)
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 1/4 cups (300g cashew milk or canned "lite" coconut milk (do not recommend light milks or else the curry sauce will be runny)
  • 1 tablespoon (10g) coconut sugar
  • 3/4 teaspoon fine salt
  • 1 tablespoon (15g) fresh lime juice
  • optional for serving: rice or grain of choice

Instructions

  1. Make the homemade curry spice blend, it's the best! Or use store-bought.
  2. Add the bell pepper, onion and zucchini to a large pan with 1/2 cup water and a sprinkle of salt over medium heat. Cover and cook for 8 minutes so that they begin to tenderize well. All the water should be evaporated by the 8 minutes, watch closely so the veggies don't stick to the bottom.
  3. Add the curry spice blend and stir it around and cook for about a minute.
  4. Next, add the milk, sugar, chickpeas and salt. Stir well and bring back to a boil, once boiling, immediately turn to simmer and cover and cook for 10 minutes or until the chickpeas and remaining veggies are at desired tenderness and the sauce has thickened some. You don't want the sauce too cooked down or you won't be able to enjoy all that yummy sauce over your rice. Stir in the lime juice. Taste and add anymore salt/sugar if needed. Eat as is or serve over rice or grain of choice. Be careful about adding too much rice or it will soak up all that delicious sauce, which you don't want.
7.8.1.2
1986

 

11 Comments

  1. Thank you Brandi, this is a superb recipe and it's a go to when you don't feel like cooking -- it comes together in a snap.
    • brandi.doming@yahoo.com
      Thank you so much Lavender! So glad you love this recipe and thank you for the suggestion of creating a separate post for this curry, such a great idea!
  2. Will almond milk work if I add some coconut extract? Also, will sucanat work instead of coconut sugar? I don't know if coconut sugar has that "coconut flavor".
    • brandi.doming@yahoo.com
      Hi Janet! I actually advise against almond milk in the post because it’s not nearly as creamy and the sauce don’t thicken up well or be as rich. It’s not about coconut flavor, since the lite coconut milk leaves no coconut taste, but rather it’s for creamy texture. You can always use it if you like, just know the result will be less rich and much more watery.
    • brandi.doming@yahoo.com
      Oh and yes, sucanat is fine!
  3. Ok, so you are not going to believe this. I tried a bite of yellow curry with lentils last week, just one bite, and I didn't think it was awful. I'm not going to say I loved it, but I did leave thinking, hmmmm I could eat more. HAHA! And then I see this, and I'm thinking, ok, I just may try it at some point. So that my friend is a huge win because you know how I feel about curry! I love all the color you have in here too.
    • brandi.doming@yahoo.com
      Hahaha, you are hilarious! Girl, you are so missing out with curry, it's so dang delicious and full of flavor!! You gotta try my green curry or 1 pan red curry from my book, so gooooood!
  4. Hi, Brandi! I saw that you had added (at least partly on my suggestion) a link at the top of some of your blog pages that said "Jump to Recipe." This is SOOOOO appreciated - Once I've read the page, I want to be able to come back to it and not have to scroll endlessly to get to the recipe when I'm in the kitchen and ready to cook. Wondering if you could add that to every page? Or at least the new ones!
    • Hi Laurie! Yes, I’ll get that added today! Totally forgot!
  5. OH...MY...WORD...made this for dinner tonight. Sooo good!! The sauce is just like you would get in an Indian restaurant. And the best part?? My hubby...non-vegan loves it!! Woohoo! Thank you!
    • brandi.doming@yahoo.com
      Yippee!! Thank you for making it so quickly! Your feedback made my day, thank you Sydney!

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