Vegan Coconut Curry Sauce Recipes

VEGAN COCONUT RED CURRY

Steps:

• For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
• For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
• Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
• Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
• Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
• For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

VEGAN COCONUT CHICKPEA CURRY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
• Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.

30-MINUTE COCONUT CURRY

Steps:

• If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
• In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
• Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
• Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
• Taste and adjust seasonings as needed. I added another pinch or two of salt.
• Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.
• Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.
• Combine noodles, tofu, curry sauce, and green onion in each serving bowl.

VEGAN COCONUT CURRY RAMEN

Steps:

• Remove the tofu from the package and drain off the liquid. Wrap in a towel and pat to remove some of the water. Cut into 1 inch cubes.
• Add the olive oil to a skillet and add the tofu. Fry on each side for 2-3 minutes or until golden brown. Once golden, toss in the soy sauce and let sit to absorb the flavor.
• Meanwhile, chop the scallions/green onions and add the bottom white part to a large pot with the minced garlic, grated ginger and sesame oil. Saute for 5 or so minutes or until golden brown.
• Add in the mushrooms and bok choy. Saute an additional 5-7 minutes.
• Add in the coconut milk, curry paste, salt, curry powder, red pepper flakes and peanut butter if using. Stir together to fully incorporate.
• Add in the veggie broth (start with 5 cups for now) and soy sauce. Bring to a low boil.
• Add in the noodles and let cook according to package instructions. They usually only take a few minutes. If you want the ramen more brothy, add in the extra cup of veggie broth now.
• Once the noodles are done, add in the lime juice, tofu and black pepper to taste.
• Adjust the flavors to your liking, I usually add more salt and more red pepper flakes for spice. Serve immediately and enjoy!

VEGAN COCONUT CURRY WITH APPLES

Steps:

• In a medium-large pot over medium heat, sauté the onion and garlic. Add water if the ingredients start to stick.
• Once the onions have become translucent, add the diced apple and continue heating until softened. Add in the spices and mix well.
• Add in the coconut milk, soy sauce, sugar, shredded coconut, and vegan sausage if using. Stir until a boil begins to form and reduce the heat to low. Cover and simmer for 15-20 minutes.
• Add salt and pepper to taste, stir and serve the curry.