Name: Hearty Coconut Veggie Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 15-ounce can chickpeas, drained and rinsed; 2 teaspoons cumin; 2 tablespoons salt; 2 pounds potatoes, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 teaspoon cayenne pepper; 4 teaspoons curry powder; 1 teaspoon black pepper; 1 teaspoon salt; 1 15-ounce can peas, drained; 1 14-ounce can diced tomatoes; 1 inch ginger, minced; 1 14-ounce can coconut milk

Vegetable Curry

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This Hearty Coconut Veggie Curry is a delectable and cozy meal featuring tender potatoes, chickpeas, and peas in a rich coconut curry sauce. The flavors are bold, yet balanced and perfect for a quick, satisfying dinner.

Gluten Free

Lactose Free

Vegetarian

Vegan

Beans & Legumes

gram

garbanzo beans

Seasonings

ground cumin

salt

Fresh Vegetables

potato

Oils

milliliter

vegetable oil

onion

garlic

cayenne pepper

curry powder

black pepper

green peas

Canned Vegetables

diced tomato

fresh ginger

Non Dairy Milk

coconut milk

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Copper

Selenium

Vitamin E

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Potassium

Sodium

Zinc

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

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Autumn Medley Vegetable Curry

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Mango Coconut Mung Bean Curry

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Zesty Thai Coconut Veggie Curry

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Thai Coconut Vegetable Curry Recipe by Tasty

Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.

Thai Red Vegetable Curry

Hearty Coconut Veggie Curry

Produce

Baking Goods

Dairy

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Boil the potatoes with 2 tablespoons of salt in a large pot or Dutch oven until fork-tender, about 12 minutes. Drain the potatoes and set aside.

Return the pot to medium heat and add vegetable oil, followed by diced onion and minced garlic. Sauté for 3-5 minutes or until the onion is tender and translucent.

Add cumin, cayenne pepper, curry powder, salt, black pepper, and minced ginger to the pot. Stir to combine.

Add diced tomatoes, drained chickpeas, and drained peas. Stir the mixture.

Increase the heat to medium-high and pour in the coconut milk. Bring the curry to a simmer.

Add the cooked potatoes back to the pot and stir gently to combine. Reduce the heat to low and continue cooking for an additional 3-5 minutes to meld the flavors before serving.

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