Quick Vegan Curry
Ingredients
- White or brown basmati rice
to serve*
- 1 yellow onion
- 2 medium bell peppers
we used 1 yellow and 1 orange
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- 6 cups baby spinach leaves
5 ounces
- 28-ounce can crushed fire roasted tomatoes**
or best quality crushed tomatoes
- 1 tablespoon curry powder
or garam masala
- 1 teaspoon cumin
- 3/4 teaspoons kosher salt
- 1 15-ounce can chickpeas
- 1 cup frozen peas
- 3/4 cup full fat coconut milk
Directions
- 1
If serving with rice, start the basmati rice (or use an Instant Pot.)
- 2
Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).
- 3
In a large skillet, heat the oil over medium high heat. Add the onion and peppers saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
- 4
Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas, and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk (depending on the tomato brand*). Serve with rice.
Quick Vegan Curry
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About this Recipe
Looking for a flavorful, wholesome dinner that comes together in a flash? This Quick Vegan Curry delivers vibrant taste and satisfying texture in under 25 minutes, making weeknight meals a breeze.
What sets this vegan curry apart is its incredible speed without sacrificing depth. Packed with healthy vegetables like colorful bell peppers and tender spinach, alongside aromatic ginger and garlic, it proves that truly great meals don't need to take hours. This recipe is designed to bring big, comforting flavors to your table efficiently.
Prepare for a delightfully spiced and rich experience. You'll enjoy tender vegetables, sweet peas, and hearty chickpeas bathed in a creamy, fire-roasted tomato and full-fat coconut milk base. The natural sweetness of the tomatoes balances beautifully with the warmth of curry powder and cumin, creating a harmonious and deeply satisfying dish. Served over a bed of fluffy basmati rice, this curry offers a delightful contrast of textures and a comforting warmth that makes it a new favorite for fast, healthy eating.
This versatile vegan curry welcomes your personal touch. You can easily swap curry powder for garam masala if you prefer a different spice profile. If fire-roasted tomatoes aren't available, using your best quality crushed tomatoes will work wonderfully. The recipe is already rich with chickpeas and spinach, but you could add extra vegetables like cauliflower florets or green beans for even more bulk.
Ideal for a cozy weeknight dinner, this curry is best enjoyed fresh and warm. Serve it generously over white or brown basmati rice to complete the meal.