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Vegan coconut curry served with sweet potatoes and green peas
Hearty vegan curry with coconut milk, sweet potatoes, and peas

Creamy Coconut Vegetable Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The soul of a Thai curry is the meeting of paste and coconut milk. 'Blooming' the spicy, aromatic paste in hot oil lays the foundation, which is then smoothed out by the silky fat of the coconut milk. This dish is not only warming and filling but also a real immunity booster for cooler days thanks to the ginger and spices.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Deep skillet or Wok
  • Grater (for ginger)
  • Cutting board, knife

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Peel the sweet potato and carrots, and cut them into 3/4-inch cubes. Dice the onion, mince the garlic, and grate the ginger.

Tip: Try to cut vegetables to a uniform size so they cook evenly.
2 ✓

Heat the oil in a skillet and sauté the onion. Add the garlic and grated ginger, and cook for another minute until fragrant.

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

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

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

Add the sweet potato and carrots, toss to coat, then pour in the coconut milk. If it doesn't quite cover the veggies, add a splash of water. Season with salt.

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

Cover and simmer over medium heat for 15-20 minutes, until the vegetables are just tender.

Tip: Don't overcook the vegetables to mush; keep some bite.
6 ✓

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

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

Remove from heat. Squeeze in the juice of half a lime and garnish generously with cilantro.

Tip: The acidity of the lime cuts through the richness of the coconut milk, brightening the dish. Add cilantro at the end, as heat destroys its flavor.

Recipe FAQ

What if the coconut milk separates?
Don't worry, this is often intentional in Thai cooking: the separated oil layer on top is aesthetic and flavorful. If it bothers you, cook on lower heat.
Can I substitute curry paste?
With curry powder, but the taste will be different (more Indian style). The paste consists of fresh aromatics (lemongrass, galangal) which are hard to replace with powder.

Ingredients

  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 1 can (15 oz) Chickpeas (rinsed)
  • 10-11 oz Sweet Potato
  • 7 oz Carrots
  • 2 tbsp Red Curry Paste (check for vegan label)
  • 1 whole Yellow Onion
  • 3 cloves Garlic
  • 1 inch Fresh Ginger (approx. 0.7 oz)
  • 2 tbsp Vegetable or Coconut Oil
  • 1 cup Frozen Peas
  • 1 bunch Fresh Cilantro
  • 1 tsp Salt
  • 1 whole Lime