This superfast vegan curry allows you to turn canned chickpeas into a nutritious meal in 20 minutes.You can double or triple the recipe and freeze extra portions for up to 3 months.{ Jump to Recipe }
This recipe is part of my Quick+Easy recipe series.I especially created these recipes to be simple and unfussy, versatile and family-friendly.Most of these recipes are make-ahead and freezer-friendly and include options to make vegetarian and vegan versions.For more weeknight inspiration, see all of my Quick+Easy Recipes , or download my printer-friendly Quick+Easy recipe eBook .
Helpful Tips for Making Vegan Curry Play with curry pastes: You can use whatever curry paste you have on hand–red, green, or yellow–in this vegan curry.The quantity I recommend using in the recipe is based on Thai Kitchen’s curry pastes .Some pastes are looser and less concentrated in flavor; some are spicier than others.

Add a smaller quantity first, then taste and adjust if needed.Keep an eye on those potatoes: Potatoes, sweet potatoes, and squash have different cooking times.Cooking time will also vary according to the size of your dice.Diced potatoes and squash should still be firm but easily pierced with a pointy knife before you add the quick-cooking veggies.Eyeball the veggie quantities: The quantities I provide are approximate.The curry will be just as delicious whether you count loose or packed cups.

Trust your instincts! Just know that if you go way over the suggested quantities, your curry will be less saucy.Increase the protein level: If I have it on hand, I like to add additional extra-firm tofu to this curry to increase the nutritional value of the dish.Simply dice the tofu and then heat a bit of olive oil in a nonstick pan.Add the tofu and sauté on all sides to make it crispy.

Add to the curry before the end of the cooking time.This Superfast Vegan Curry recipe is: Make-Ahead Friendly: Flavors get even better when this vegan curry is reheated.Batch-Cooking Friendly: Simply double or triple the quantities to make a larger batch and freeze extra portions.Freezer-Friendly: Store this vegan curry in portions, in airtight containers, and freeze for up to 3 months.Thaw overnight in the fridge and reheat in a saucepan over medium heat, or in a glass measuring cup in the microwave at medium-high power level, stirring often to distribute the heat and bring the sauce back together.Family-Friendly: The spiciness level of this curry depends on the type of curry paste you use.

I use Thai Kitchen’s curry pastes, and the quantity I suggest using produces a mild curry that will suit most tastebuds.Adjust the spiciness level according to your family’s preference.Get More Quick and Easy Recipes! My first Quick+Easy recipe eBook is out now! Discover 10 quick and easy recipes you can make for lunch and dinner with few ingredients, in less than 40 minutes.Vegetarian and vegan options included! All that in a handy printable PDF format.

No gimmicks, no sign up in exchange for the file.Just a plain old direct download link! Save the file on your phone, tablet, or computer for easy access, or print to keep on hand in the kitchen.

Print “Throw-It-Together” Superfast Vegan Curry Prep 5 mins
Cook 15 mins
Total 20 mins
Author Marie Asselin,
Yield 4 servings
This superfast vegan curry allows you to turn canned chickpeas into a nutritious meal in 20 minutes.You can double or triple the recipe and freeze extra portions for up to 3 months.
Ingredients 1 tsp (5 ml) vegetable oil ( canola , sunflower , grapeseed ), or coconut oil 1 small onion, diced 2 tbsp (30 ml) curry paste (red, green, or yellow) 1 can (19 oz/540 ml) chickpeas , preferably no-salt-added (DO NOT drain) 1 can (14 oz/398 ml) coconut milk 1 can (14 oz/398 ml) diced tomatoes ~1 cup (250 ml) diced potatoes, sweet potatoes, or squash ~2 cups (500 ml) diced quick-cooking veggies (such as zucchini, broccoli, cauliflower, asparagus, green beans, sugar snap peas, or snow peas) OPTIONAL GARNISHES (use any or all or none at all)
~10 oz (300 g) extra-firm tofu, cut into large cubes 2 handfuls of baby spinach Juice from 1 lime SERVE WITH
Steamed rice, pita, or naan bread Instructions Heat the oil in a large saucepan set over medium heat.Add the onion and cook, stirring, for 5 minutes.Add the curry paste and cook, stirring, for 1 minute.Add the chickpeas along with the liquid from the can (the starchy soaking liquid will help thicken the curry), the coconut milk, diced tomatoes, and diced potatoes or squash.Bring to a boil, then lower the heat and simmer for 10 to 12 minutes.

(Diced potatoes and squash should still be firm but easily pierced with a pointy knife before you add the quick-cooking veggies.)
If using extra-firm tofu: While the curry is simmering, heat a bit of oil in a large nonstick saute pan set over medium-high heat.Add the tofu, season with salt and pepper, and cook until crisp on all sides.Set aside while the curry finishes cooking.
Add the quick-cooking veggies to the curry and simmer for 5 to 7 minutes more, or until all veggies are crisp-tender.Season with salt and pepper to taste.
Stir in the crispy tofu, baby spinach, and lime juice, if using.

Serve piping hot.
STORAGE TIPS: Let the curry cool to room temperature, then divide between airtight containers .Refrigerate for up to 3 days, or freeze for up to 3 months.The curry’s consistency may be thicker after you reheat it—simply add a bit of vegetable stock or water to loosen it, if desired.
More Quick and Easy Weeknight Meals Superfast Egg Tacos
Cannellini Bean and Kale Stew with Lemon Gremolata
Superfast Sesame Orange Beef Stir-Fry
The post “Throw-It-Together” Superfast Vegan Curry appeared first on Food Nouveau .
“Throw-It-Together” Superfast Vegan Curry was first posted on April 1, 2020 at 3:28 pm.
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