Go Back Email Link
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Vegan Curry

This Quick Vegan Curry is packed with amazing flavors and nutritious ingredients-- from the red pepper and coconut curry sauce to the plethora of veggies! This curry can be ready in about 30 minutes or less and is sure to be a hit with the whole family!
Course Dinner, Main Course, Vegetarian
Cuisine American, Healthy, Vegan, Vegetarian
Keyword Vegan Curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 840kcal
Author Chelsea Lords
Cost $9.43


  • 1 jar (16 oz.) roasted red peppers, drained
  • 1 can (13.5 oz.) full-fat coconut milk
  • 1 cup vegetable stock/broth (or water in a pinch)
  • 3 tablespoons coconut oil
  • 1 large red onion, diced
  • 2 cups diced carrots (~4-6 carrots)
  • 1-1/2 tablespoons each: ginger paste, minced garlic, curry powder
  • 2 teaspoons paprika
  • 1 teaspoon each: ground cumin, ground coriander
  • 3 cans (15.5 oz. each) navy beans, rinsed and drained
  • 3 cups kale or baby spinach, optional
  • 1-1/2 cups frozen peas
  • Optional: fresh parsley and lemon, for serving
  • Optional for serving: rice and naan (Note 1)


  • BLEND: Drain red peppers and add to blender with the entire can of coconut milk and 1 cup vegetable stock. Blend until smooth. Meanwhile, add onion, and carrots to a food processor and pulse to finely chop.
  • CURRY: Add coconut oil to a large cast iron pot and melt over medium-high heat. Add onion and carrots, and sauté, stirring frequently for 6-8 minutes. Add in ginger, garlic, curry powder, paprika, cumin, and coriander. Season to taste with salt (I add 1 tsp salt & 1/4 tsp pepper). Mix until fragrant, 2-4 more minutes. Pour in the sauce and mix, scraping the bottom of the pot to release any browned bits. Add in the drained beans and mix through to warm, 2 minutes.
  • FINISH CURRY: Add in peas and kale or spinach. Mix to warm through and wilt greens, about 3-5 minutes. Remove from heat and if desired, add some lemon zest and juice (I add 1/2 tsp zest and 1-2 tbsp juice) plus some fresh parsley (2-4 tbsp.). Taste and add additional seasoning as needed. Remove and serve with naan and over rice if desired (Note 1).



Note 1Side dishes: To keep the sides as simple as possible, use mini naan that you can simply pop in the toaster to warm through. For rice, use ready/microwaveable basmati rice for quickest prep! OR here's the quickest/easiest way to get perfect basmati rice. (This only works for basmati rice!)
  • Fill a large pot with water and set it to boil.
  • Once the water is at a rolling boil, salt the water and add in rice.
  • Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff with a fork. Easy!


Serving: 1serving | Calories: 840kcal | Carbohydrates: 110g | Protein: 34g | Fat: 34g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1886mg | Potassium: 2158mg | Fiber: 42g | Sugar: 6g | Vitamin A: 18166IU | Vitamin C: 115mg | Calcium: 459mg | Iron: 13mg