Vegan Curry Recipe



Lately I have gotten lot of questions about what exactly I eat as a vegan, so for this post I am going to share with you one of my favorite dishes to make: curry. I’ve been making this dish for a little over a year and a half now, and it’s become staple in my diet. My family loves it and I enjoy making it. Now, a little disclaimer before I continue, I am not a professional chef or even a professional food blogger, so my methods for doing something may not be the “proper” way of doing it, but I think my instructions will get the job done. I also hardly ever measure anything when I cook, so the measurements provided below are more of a guideline to get you started rather than an exact measurement you must follow.

Without further adieu, here is my recipe for curry:

2 or 3 cans of Coconut Milk
Red Curry Paste (Or green, what ever you prefer)
1 can of Garbanzo Beans
Red Bell Pepper
2 to 3 medium sized carrots
4 to 5 medium sized Yukon potatoes
One medium sized red onion
1 cup of Basmati Rice
Coconut Sugar/Brown sugar
Curry powder
Cayenne Pepper
Sea Salt
Olive oil
Black sesame seeds (for garnish)


  1. The first thing I always do when I make curry is prepare the potatoes. I chop them and put them in a pot with water and turn the stove on high heat. When the potatoes are finished, you’ll be able to tell because some of them will start to float to the top of the water. Stick a fork in one of them to make sure they are finished. Strain them and put them
  2. Next, I chop the rest of the vegetables. For the onion, I chop and use about half of it.
  3. When that is done, I start working on the curry itself. Put about a tbsp of curry powder in the pot with a lit bit of olive oil on a low heat. When you start to smell the curry, put in the coconut milk and turn the heat up to medium to high heat.
  4. Then add the coconut or brown sugar, cayenne pepper, salt, curry paste and onions. The curry should be a light reddish orange color and I personally like it more on the spicy side with a hint of sweetness. (Also, if you do decide to use coconut sugar, you’re going to have to use more of the sugar than you would if you used brown sugar)f6e5a20eced4e04dc8bd8d7066c8a441
  5. Once that is done, I put in the garbanzo beans, broccoli and carrots. I leave out the bell peppers for now because I don’t want them to overcook. Broccoli and carrots are tougher vegetables, so they won’t get soggy too quickly. Personally, I like for these vegetables to still have a crunch when the curry is done, so I turn the heat down to a medium to low heat, so they don’t overcook. Let that sit for a few minutes and stirring occasionally.
  6. Once that is done, add the potatoes, peas, corn and red bell pepper to your curry. Turn the heat down to simmer and let that sit while you prepare your rice. Stir occasionally.
  7. 073416402041-1Basmati rice is fairly simple to make. Start off by rinsing the rice until the water runs clear. This cleans off the starch and ensures that the rice won’t be sticky. However, if you want sticky rice, that’s fine. Fill pot with 1 3/4 of water and let that boil. Once it boils, put in the rice and stir. Let the water come back to a boil and once it does, turn the heat down as low as possible, cover and let it cook for 15 minutes. Fluff the rice with a fork once it’s done.
  8. Now you are ready to serve! I sometimes like to add black sesame seeds on my rice, but that’s completely optional.


There you have it! I love making this curry because it’s cheap, delicious, healthy and it lasts for a long time. Please feel free to ask any questions or ask me to clarify anything that confuses you. I hope you enjoy this as much as my family and I do.

Stay fabulous!

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