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Vegan curry with juicy vegetables and garnished with fresh coriander
Creamy vegan curry with sweet potato, chickpeas, and coconut milk

Creamy Vegan Curry

Author: Flavelo
Recipes Vegetarian & Vegan
Curry is not a single spice, but a symphony of flavours where oil-soluble aromas play the lead role. The soul of this dish is a simplified version of the 'tadka' technique: 'tempering' the spices in hot fat. The creaminess of the coconut milk softens the power of the spices, whilst the natural sweetness of the vegetables (especially the sautéed carrots and sweet potato) counterbalances the heat.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or wok (for even heat distribution)
  • Wooden spoon
  • Knife and chopping board

Instructions

1 ✓

Prepare the vegetables: cut the onion, sweet potato, carrot, pepper, and courgette into uniform, bite-sized cubes. Crush the garlic.

Tip: Uniform size ensures everything cooks at the same time.
2 ✓

Heat the coconut oil over a medium heat. Add the onion and sauté until translucent.

Tip: Add a pinch of salt to the onion; this helps draw water out of the cells, so it softens faster (osmosis).
3 ✓

Add the spices (coriander, cumin, curry powder, ginger, garlic) and fry whilst stirring continuously for approx. 30-60 seconds, until fragrant.

Tip: The essential oils in spices are fat-soluble. This step 'wakes up' the flavours. Be careful not to burn them, or they will be bitter!
4 ✓

Add the carrot and sweet potato to the pan, coat with the spicy base, and fry for 2-3 minutes.

Tip: The beginning of caramelisation adds deeper flavours to the vegetables than if you were just boiling them.
5 ✓

Pour in the coconut milk, add the rinsed chickpeas and salt. Cover and simmer on low heat for 10-12 minutes, until the harder vegetables are half-cooked.

Tip: The starch from the chickpeas helps to thicken the sauce.
6 ✓

Add the courgette and pepper. Cook for a further 5-8 minutes until all vegetables are soft but still have a bite (not mushy!).

Tip: Courgettes and peppers have a high water content and cook quickly, which is why they go in last.
7 ✓

Taste before serving, add more salt if needed. Sprinkle generously with fresh coriander.

Tip: Always add fresh herbs at the end; the heat would cause their fresh aromas to evaporate.

Recipe FAQ

The sauce is too runny. What should I do?
Cook it longer without the lid to let the water evaporate, or blend a ladleful of the cooked vegetables/chickpeas and mix it back in as a thickener.
It turned bitter. Why?
The spices or garlic likely burnt during sautéing. Next time, work faster on a lower heat.

Ingredients

  • 400 ml Coconut milk (tinned, high fat content)
  • 2 whole Sweet potatoes (medium)
  • 2 whole Carrots
  • 1 head Onion
  • 3 cloves Garlic
  • 1 whole Courgette (young)
  • 1 whole Red pepper (Bell pepper)
  • 240 g Chickpeas (tinned, drained)
  • 2 tbsp Coconut oil
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 2 tsp Curry powder (Madras or Garam Masala mix)
  • 1 tsp Ground ginger (or 2 cm fresh, grated)
  • 1 tsp Salt
  • 1 pinch Chilli flakes (optional)
  • 1 bunch Fresh coriander