Vegan Coconut Curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes


  • 1 tbsp olive oil
  • 1 cup broccoli or green beans
  • 1 spring onion
  • 1 sweet potato
  • 2 carrots
  • ½ zucchini
  • 2 sticks lemongrass
  • 2 tsp curry powder
  • 1 tbsp yellow curry paste (or red for hotter, green for hottest!)
  • 1 can coconut milk
  • 5 cups chickpeas, cooked
  • 1 tbsp maple syrup
  • ½ tsp salt
  • 1 lemon or lime juiced


  • 1 cup basmati or whole grain rice, cooked
  • ½ cup roasted cashews or peanuts


  1. If serving with rice, get that cooking now according to package instructions.
  2. Grate the sweet potato and the carrots.
  3. Chop the spring onion, broccoli and zucchini.
  4. Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.
  5. Next, add the curry powder and curry paste and the beaten (smack it with a heavy spoon a few times to let out the flavor) lemongrass.
  6. Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.
  7. Alright, that’s it. Take out the lemongrass. Serve with rice and top with the cashews or peanuts. Easy. Awesome.