Is vegan coconut curry healthy?

Yes! This recipe is loaded with plant-based protein from chickpeas, fiber from the vegetables, and healthy fats from coconut milk. It's naturally dairy-free, gluten-free, and free from refined sugars. A single serving clocks in at around 380–400 calories, with over 10 grams of protein and more than 8 grams of fiber.

Can I make this vegan coconut curry in the Instant Pot?

Absolutely. Use the sauté function to cook the aromatics and curry paste, then add all remaining ingredients and pressure cook on high for 5 minutes. Do a quick release and stir in the spinach and lime juice at the end.

Can I make this in a slow cooker?

Yes — sauté the onion, garlic, ginger, and curry paste on the stovetop, then transfer to a slow cooker with the remaining ingredients (except spinach and lime). Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in spinach and lime just before serving.

What can I serve with vegan coconut curry?

Basmati rice is the classic pairing and hard to beat. Cauliflower rice, jasmine rice, quinoa, or rice noodles all work. Vegan naan or a side of steamed bok choy or broccoli round out the meal nicely.

Is Thai red curry paste gluten-free?

Thai Kitchen red curry paste is gluten-free. Always check the label of whatever brand you're using to confirm, as formulations vary.

How do I thicken my coconut curry sauce?

If you'd like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering curry. It will thicken within a couple of minutes. Alternatively, let the curry simmer uncovered for a few extra minutes to reduce naturally.

Does vegan coconut curry freeze well?

Yes, it freezes very well for up to 3 months. Freeze without the rice for best results.

Vegan Coconut Curry (Gluten-Free, Dairy-Free)

Name: Vegan Coconut Curry (Gluten-Free, Dairy-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: For the Curry:; 1 tablespoon coconut oil (or olive oil); 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger); 2 tablespoons Thai red curry paste (Thai Kitchen brand is vegan and widely available); 1 (13.5 oz) can full-fat coconut milk; ½ cup vegetable broth (low sodium); 1 (15 oz) can chickpeas, drained and rinsed; 1 medium red bell pepper, thinly sliced; 1 cup broccoli florets; 1 medium carrot, peeled and thinly sliced; 2 cups baby spinach; 1 tablespoon coconut aminos (or gluten-free soy sauce / tamari); 1 teaspoon maple syrup (balances the heat); Juice of 1 lime; Sea salt and black pepper, to taste; To Serve:; 3–4 cups cooked basmati rice (or cauliflower rice for a lower-carb option); Fresh cilantro, chopped; Sliced green onions; Lime wedges

Description

This vegan coconut curry is rich, creamy, and on the table in 30 minutes. Packed with colorful veggies, chickpeas, and a dreamy coconut milk sauce — it’s gluten-free, dairy-free, and totally weeknight-proof.

Ingredients

Units Scale

For the Curry:
1 tablespoon coconut oil (or olive oil)
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 tablespoons Thai red curry paste (Thai Kitchen brand is vegan and widely available)
1 (13.5 oz) can full-fat coconut milk
1/2 cup vegetable broth (low sodium)
1 (15 oz) can chickpeas, drained and rinsed
1 medium red bell pepper, thinly sliced
1 cup broccoli florets
1 medium carrot, peeled and thinly sliced
2 cups baby spinach
1 tablespoon coconut aminos (or gluten-free soy sauce / tamari)
1 teaspoon maple syrup (balances the heat)
Juice of 1 lime
Sea salt and black pepper, to taste
To Serve:
3-4 cups cooked basmati rice (or cauliflower rice for a lower-carb option)
Fresh cilantro, chopped
Sliced green onions
Lime wedges

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Instructions

Heat coconut oil in a large skillet over medium heat. Add diced onion and a pinch of salt. Cook 4–5 minutes until soft and translucent.
Add garlic and ginger. Cook 30 seconds until fragrant.
Add red curry paste and stir into the onion mixture. Cook 1 minute, letting the paste toast in the oil.
Add bell pepper, broccoli, and carrot. Stir to coat in the curry paste and cook 2–3 minutes.
Pour in coconut milk and vegetable broth. Add chickpeas, coconut aminos, and maple syrup. Season with salt and pepper. Stir well and bring to a gentle boil.
Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until vegetables are tender and sauce has thickened slightly.
Stir in baby spinach and cook 1–2 minutes until wilted. Squeeze in lime juice and taste for seasoning.
Serve over basmati rice and garnish with cilantro, green onions, and lime wedges.

Notes

Use full-fat coconut milk for the creamiest sauce.
To make it spicier, increase to 3 tablespoons of curry paste or add a pinch of red pepper flakes.
Swap chickpeas for cubed pan-fried tofu, white beans, or lentils.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
For a lower-carb option, serve over cauliflower rice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Lunch
Cuisine: Thai

Nutrition

Serving Size: 1
Calories: 385
Sugar: 7 g
Sodium: 420 mg
Fat: 24 g
Saturated Fat: 18 g
Carbohydrates: 32 g
Fiber: 8 g
Protein: 11 g