:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/mhywIYllxA2PsWiUiHBH/d4a86fc023f33ba61df7668a86853c.jpeg "Authentic Indian Vegan Curries with Coconut Milk")
Source: Freepik
Authentic Indian Vegan Curries with Coconut Milk
Indulge in the vibrant flavors of these vegan curries, packed with hearty vegetables and aromatic spices. This recipe offers a delightful balance of textures and will satisfy even the most discerning taste buds. Perfect for a quick and satisfying meal any day of the week!
Ingredients
- 2 tbls vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon turmeric powder
- 1⁄4 teaspoon cayenne pepper (optional, for extra heat)
- 1 can coconut milk
- 2 cups mixed vegetables (such as bell peppers, cauliflower and green beans) diced
- 1 Cup chickpeas, rinsed and drained
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Steamed rice or naan bread, for serving
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Directions
Heat oil in a skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent.
Stir in the minced garlic and grated ginger, cooking until fragrant.
Add the curry powder, cumin, coriander, and cayenne pepper (if using), stirring to coat the onions evenly with the spices. Cook for about 2 minutes to release the flavors.
Pour in the coconut milk and bring the mixture to a boil.
Add the diced mixed vegetables and chickpeas to the skillet, stirring to combine. Cover and continue cooking for about 15 minutes, until tender.
Season with salt and pepper, according to taste. Adjust the thickness of the curry by adding more coconut milk or water if desired.
Once cooked to your liking, remove the skillet from heat. Garnish with fresh cilantro leaves.
Serve the curries hot with steamed rice or alongside warm naan bread.
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