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!
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?
First, you will need to gather these 8 ingredients:
- curry spice blend
- red bell pepper
- coconut sugar
- cashew milk
- lime juice
Secondly, add the onion, bell pepper and zucchini 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: