Easy Vegan Curry with Vegetables and Rice
Curries are among the recipes that we could cook blindfolded, without a list of ingredients, instructions, and basically without much thinking. Why so? They very often end up on our plates (especially in colder months) and are a dish that we already cooked long before we became vegan. Depending on the season and on what you find in your kitchen right now, you can use a wide range of vegetables for this dish. We love to serve it with rice, udon noodles, or rice noodles – and sometimes we kick the side dish completely and enjoy our curry as it is.
So yes, this recipe could also become one of your trusted favorites in your cooking routine. If you have the opportunity to visit an Asian supermarket, then please do so. While you can also get all the ingredients in larger supermarkets, Asian supermarkets just offer a wider selection. We would like to point out to three ingredients that add a wonderful freshness to this dish: Thai basil, cucumber, and lime. For us, these are the go-to toppings for a curry that we hate to leave out. And one last note: feel free to swap the yellow curry paste with a red or green one. Just make sure to check the ingredient list first as they sometimes are not vegan.
Yellow Veggie Curry with Rice
For the vegetable curry:
2 garlic cloves
20 g (0.75 oz) ginger
1 small red chili
100 g (3.5 oz) chickpeas
100 g (3.5 oz) spinach
100 g (3.5 oz) peapods
1 small sweet potato
200 g (7 oz) brokkoli
1 red bell pepper
3 tbsp coconut oil
1 tsp agave syrup
2 tbsp yellow curry powder
1 tsp ground turmeric
0.5 tsp cayenne pepper
1.5 tbsp yellow curry paste
800 ml (3.33 cups) coconut milk
2 tbsp soy sauce
- 250 g (1.5 cup) wild rice
- 10 g (0.33 oz) cilantro for serving
- 5 g (0.33 oz) thai basil for serving
- 1 lime for serving
- cucumber for serving
Prepare wild rice according to package instructions until it's done. If needed, drain the excess water.
The biggest part of this recipe is cutting. Peel and finely dice onion, garlic, and ginger. Wash, deseed, and thinly slice red chili. Drain chickpeas. Wash and dry spinach. Wash peapods and cut off the ends. Peel and dice the sweet potato. Wash broccoli and cut into bite-sized florets. Wash and deseed bell pepper, then cut into strips.
Heat coconut oil in a large frying pan (or a wok) and fry the onion, garlic, ginger, and chili for approx 2 minutes. Add agave syrup, curry powder, turmeric, cayenne pepper, and yellow curry paste and keep frying for approx. 2 minutes.
Add sweet potato and broccoli and fry for a few minutes before adding coconut milk. Let it simmer for approx. 3 minutes, then add chickpeas, spinach, peapods, and bell pepper. Keep cooking for approx. 5 minutes.
Season vegetable curry with fresh lime juice, soy sauce, salt, pepper, and agave syrup to taste.
Tip: If you want to prepare this curry soy-free, just kick the soy sauce completely.
- Serve vegetable curry with cooked wild rice and sprinkle with fresh cilantro, Thai basil, come fresh cucumber slices, and lime wedges.