Curry is something you like, or you don’t. I think there is not much room in between. Either you like these dishes with loads of veggies, a creamy (and sometimes spicy) sauce, and possibly rice on the side…. Or you don’t. We’re big fans of curry in every version imaginable. This Vegan Coconut Veggie Curry is completely free of dairy products and meat and tastes very delicious. Even a day later when you reheat leftovers. So maybe cook a bit more right away and eat it twice?! ;)
Curry and stew are always welcome in our kitchen. All year round, summer and winter. When you make a dish like that in winter you probably make something that’s »heavier« – something like a Stew with Peas, Potatoes and Cured Pork or perhaps a Braised Mushroom & White Bean Stew. When it’s warmer outside we prefer something like this curry here or a simple Soup with Chickpeas & Potatoes, for example. But – season well and don’t go overboard with the chili and other hot spices, or you will probably sweat a lot ;P
When it comes to lunch and dinner you don’t always need meat, right? Something we all learned in recent years. Tons of vegetarian and vegan restaurants popped up in our neighborhood recently… and many of them are excellent ;) In my childhood, we did not know much about veganism. We ate a lot of salad and veggies, of course, but nothing was really vegan I guess… only by mistake maybe ;P So much changed since then…
I have to say – we are neither vegans nor vegetarians here. We definitely eat meat sometimes and, of course, dairy products. But in contrast to the past meat consumption got much more selective and much less over the years. Less is more, right? ;) There are so many delicious veggie and vegan dishes out there to try – it would be stupid not to try as much as you can ;P
We love this curry here. It’s not only delicious but also really colorful and looks nice on the table. Thanks to zucchini, bell peppers, and sugar snap peas you get quite enjoyable colors into your bowls. You should be careful though when cooking the curry. If you let the veggies cook for too long they will be soft and mushy and lose a lot of color. But that can be prevented quite easily – just keep an eye on the pot and check the veggies from time to time… ;P
Delicious Curry Recipes
Easy Vegan Yellow Curry with Tofu
Vegan Potato & Cauliflower Curry
Vegan Thai Peanut & Tofu Curry
Vegan Red Thai Pumpkin & Peanut Curry
Coconut Chicken & Chickpea Curry
I would certainly advise trying one or more of the other curry recipes listed above. They are not all vegan or vegetarian but most of them. If you want to keep it veggie only, you can always replace chicken or meat with some tofu, right? ;)
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying (e.g. wok oil*)
3 spring onions, in rings & divided
1 large zucchini, in small pieces
1 large red bell pepper, in strips
1 large yellow bell pepper, in strips
9 oz. (250g) sugar snap peas
1 small piece of ginger (1.2-1.6 inches), grated
1.8 oz. (50g) yellow curry paste*
2 tbsp. tomato paste
1 can (14 oz./400g) coconut milk (full fat)
6.7 fl. oz. (200ml) vegetable broth
2-3 tbsp. soy sauce
1 lime (juice)
salt, pepper
chili flakes
cooked rice to serve
some roasted cashews, chopped
(4 Portionen)
etwas Öl zum Anbraten (z.B. Woköl*)
3 Frühlingszwiebeln, in Ringen & aufgeteilt
1 große Zucchini, in kleinen Stücken
1 große rote Paprika, in Streifen
1 große gelbe Paprika, in Streifen
250g Zuckerschoten
1 kl. Stück Ingwer (3-4cm), gerieben
50g gelbe Currypaste*
2 EL Tomatenmark
400g Kokosmilch (Vollfett)
200ml Gemüsebrühe
2-3 EL Sojasoße
1 Limette (Saft)
Salz, Pfeffer
Chiliflocken
gekochter Reis zum Servieren
einige geröstete Cashewkerne, gehackt
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies. Clean the spring onion and cut it into rings – separate the green from the white parts. Wash and dry the zucchini, cut into thick slices, and quarter them. Wash the bell peppers, remove the stalks and seeds, then cut into strips. Also, wash and dry the sugar snap peas and cut off the tips on the ends of the peas. Set everything aside. Peel and grate the ginger finely.
2. Add a bit of oil to a large pot (Dutch oven), heat up, and sauté the white parts of the spring onions for about 1-2 minutes until soft and glossy. Add the zucchini, bell peppers, and peas and sauté briefly. Next, add the grated ginger, the yellow curry paste, and the tomato paste. Stir well and let cook/fry them with the rest for a moment. Deglaze with coconut milk and veggie broth. Reduce heat slightly and let the curry simmer for about 16-18 minutes – the liquid should have thickened a bit, but the veggies should not be overcooked. In the meantime, cook the rice.
3. Add the soy sauce and the juice of the lime to the pot and mix in. Season to taste with salt and pepper. If you like it spicy, you can add some chili flakes as well. Serve the curry with rice and decorate with the green spring onion rings and some chopped cashews.
1. Als Erstes das Gemüse säubern und vorbereiten. Dazu die Frühlingszwiebeln säubern und in Ringe schneiden – grüne und weiße Teile trennen. Zucchini waschen, in dicke Scheiben schneiden und diese dann vierteln. Paprika waschen, vom Strunk und den Samen befreien und dann in Streifen schneiden. Zuckerschoten ebenfalls waschen, trocknen und dann die Enden knapp abschneiden. Alles bereitstellen. Den Ingwer schälen und dann fein reiben.
2. Etwas Öl in einem großen Topf erhitzen und darin dann die weißen Frühlingszwiebelringe kurz anschwitzen lassen – etwa 1-2 Minuten. Zucchini, Paprika und Zuckerschoten dazugeben und kurz mit anbraten. Geriebenen Ingwer, gelbe Currypaste und Tomatenmark dazugeben, gut unterrühren und anschwitzen lassen. Mit Kokosmilch und Gemüsebrühe ablöschen. Die Hitzezufuhr etwas reduzieren und das Curry für etwa 16-18 Minuten köcheln lassen – die Flüssigkeit sollte etwas eingedickt haben. Das Gemüse sollte nicht zu weich gekocht sein. In der Zwischenzeit den Reis kochen.
3. Die Sojasoße und den Saft der Limette zum Topf dazugeben und unterrühren. Mit Salz und Pfeffer abschmecken. Wer es etwas schärfer mag, kann jetzt noch einige Chiliflocken dazugeben. Das Curry mit Reis servieren und mit den grünen Frühlingszwiebelringen und gehackten Cashewkernen dekorieren.
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Here is a version of the recipe you can print easily.
Print
Vegan Coconut Veggie Curry
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 00:35
- Yield: 4 1x
- Category: Curry
- Cuisine: International
- Diet: Vegan
Description
The perfect dish for a weeknight dinner: vegan coconut veggie curry. Easy to prepare and really delicious! It’s a keeper! ;)
Ingredients
some oil for frying (e.g. wok oil*)
3 spring onions, in rings & divided
1 large zucchini, in small pieces
1 large red bell pepper, in strips
1 large yellow bell pepper, in strips
9 oz. (250g) sugar snap peas
1 small piece of ginger (1.2–1.6 inches), grated
1.8 oz. (50g) yellow curry paste*
2 tbsp. tomato paste
1 can (14 oz./400g) coconut milk (full fat)
6.7 fl. oz. (200ml) vegetable broth
2–3 tbsp. soy sauce
1 lime (juice)
salt, pepper
chili flakes
cooked rice to serve
some roasted cashews, chopped
Instructions
1. Start with the veggies. Clean the spring onion and cut it into rings – separate the green from the white parts. Wash and dry the zucchini, cut into thick slices, and quarter them. Wash the bell peppers, remove the stalks and seeds, then cut into strips. Also, wash and dry the sugar snap peas and cut off the tips on the ends of the peas. Set everything aside. Peel and grate the ginger finely.
2. Add a bit of oil to a large pot (Dutch oven), heat up, and sauté the white parts of the spring onions for about 1-2 minutes until soft and glossy. Add the zucchini, bell peppers, and peas and sauté briefly. Next, add the grated ginger, the yellow curry paste, and the tomato paste. Stir well and let cook/fry them with the rest for a moment. Deglaze with coconut milk and veggie broth. Reduce heat slightly and let the curry simmer for about 16-18 minutes – the liquid should have thickened a bit, but the veggies should not be overcooked. In the meantime, cook the rice.
3. Add the soy sauce and the juice of the lime to the pot and mix in. Season to taste with salt and pepper. If you like it spicy, you can add some chili flakes as well. Serve the curry with rice and decorate with the green spring onion rings and some chopped cashews.
Notes
Let your creativity shine in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
