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Vegan curry served with coconut milk and vegetables
Hearty vegan curry with coconut milk, sweet potato and garden peas

Vegan curry with coconut milk

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The soul of a Thai curry is the meeting of paste and coconut milk. 'Opening up' the spicy, aromatic paste in hot oil grounds the dish, which is then smoothed out by the silky fat content of the coconut milk. This dish is not only warming and filling, but thanks to the ginger and spices, it's a real immune-boosting bomb on cooler days.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Deep frying pan or Wok
  • Grater (for ginger)
  • Chopping board, knife

Instructions

1 ✓

Peel the sweet potato and carrots, cut into approx. 2x2 cm cubes. Chop the onion, crush the garlic, grate the ginger.

Tip: Try to cut the vegetables to the same size so they cook at the same time.
2 ✓

Heat the oil in the pan and sauté the onion. Add the garlic and grated ginger, fry for another minute until fragrant.

Tip: The essential oils of ginger and garlic are really released by heat.
3 ✓

Stir in the curry paste and fry for 1-2 minutes in the fat.

Tip: This step is crucial! If you just boil it in the liquid, it remains raw tasting. Frying deepens and rounds off the heat.
4 ✓

Toss in the sweet potato and carrots, stir to coat, then pour in the coconut milk. If it doesn't cover them completely, add a little water. Season with salt.

Tip: Coconut milk consistency varies. If the stew is too thick, you can dilute it with water.
5 ✓

Cover and simmer on a medium heat for 15-20 minutes until the vegetables are almost tender.

Tip: Don't boil the vegetables into a purée, they should retain some bite.
6 ✓

Add the rinsed chickpeas and the peas. Cook for another 3-5 minutes.

Tip: The chickpeas are already cooked, and the peas need barely any time. Just let them warm through together.
7 ✓

Remove from the heat. Squeeze in the juice of half a lime and sprinkle generously with coriander.

Tip: The acidity of the lime 'cuts through' the richness of the coconut milk, refreshing the dish. Add the coriander at the end because heat kills its flavour.

Recipe FAQ

What if the coconut milk splits?
Don't worry, in Thai cuisine this is often intentional: the layer of oil on top is aesthetic and tasty. If it bothers you, cook on a lower heat.
What can I substitute for curry paste?
Curry powder, but the taste will be different (more Indian style). The paste consists of fresh spices (lemongrass, galangal) which are hard to replace with powder.

Ingredients

  • 400 ml Coconut milk (tinned, full fat)
  • 240 g Cooked chickpeas (tinned, rinsed)
  • 300 g Sweet potato
  • 200 g Carrots
  • 2 tbsp Red curry paste
  • 1 pc Onion
  • 3 cloves Garlic
  • 20 g Fresh ginger
  • 2 tbsp Sunflower oil or coconut oil
  • 150 g Garden peas (frozen)
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 1 pc Lime