Coconut Butter Curry Recipe Vegan: Easy & Delicious Guide

If you’re looking for a rich, creamy, and utterly comforting vegan curry, this Coconut Butter Curry recipe is your new go-to dish. Combining the lusciousness of coconut butter with fragrant spices and fresh vegetables, it offers an explosion of flavors that feels indulgent yet wholesome.

Perfect for cozy dinners or impressing guests with a plant-based meal, this curry is easy to make, packed with nutrients, and naturally dairy-free. Whether you’re a seasoned vegan or simply exploring plant-based options, this recipe will become a staple in your kitchen.

The beauty of this curry lies in its simplicity and versatility. You can customize it with your favorite veggies or add protein like chickpeas or tofu.

Plus, the creamy coconut butter base creates a luscious texture that elevates the dish beyond ordinary curries. Ready to dive into a bowl of warm, spicy, and velvety goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This Coconut Butter Curry is a celebration of flavor and texture. Here’s why it deserves a spot in your recipe collection:

• Rich and creamy thanks to natural coconut butter, no dairy needed.
• Vegan and gluten-free, making it suitable for many dietary preferences.
• Loaded with fresh vegetables, offering a nutrient-packed meal.
• Simple steps with minimal ingredients yet impressive results.
• Perfectly balanced spices that warm you up without overwhelming heat.
• Great for batch cooking and tastes even better the next day!

Ingredients

• 3 tbsp coconut butter (unsweetened and pure)
• 1 tbsp coconut oil (for sautéing)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes, with juices
• 1 can (14 oz) coconut milk, full fat
• 2 cups mixed vegetables (e.g., bell peppers, carrots, green beans, cauliflower)
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime
• Cooked basmati rice or naan, to serve

Equipment

• Large skillet or deep sauté pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Prepare your vegetables. Wash and chop the mixed vegetables into bite-sized pieces. Set aside the chickpeas to drain and rinse.
2. Heat coconut oil and butter. In your skillet over medium heat, melt the coconut oil and add the coconut butter. Allow both to combine and melt completely.
3. Sauté aromatics. Add the chopped onion to the pan and cook for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add spices. Sprinkle in the curry powder, turmeric, cumin, and chili powder. Stir continuously for 1-2 minutes to toast the spices and release their flavors.
5. Introduce tomatoes and coconut milk. Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
6. Add vegetables and chickpeas. Toss in the mixed vegetables and chickpeas. Stir to coat them in the curry sauce. Cover the pan and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender but not mushy.
7. Season and finish. Taste the curry and add salt as needed. Squeeze in the fresh lime juice for a bright finishing touch. Stir well and remove from heat.
8. Garnish and serve. Sprinkle chopped fresh cilantro on top. Serve hot over steamed basmati rice or with warm naan bread for a satisfying meal.

Tips & Variations

“For a creamier curry, add an extra tablespoon of coconut butter just before removing from heat.”

• Try swapping chickpeas for tofu or tempeh to add more protein variety.
• Feel free to experiment with seasonal vegetables like sweet potatoes, spinach, or zucchini.
• If you prefer a thicker curry, simmer longer uncovered to reduce the sauce.
• For added texture, sprinkle toasted cashews or pumpkin seeds on top before serving.
• Adjust the chili powder to control the heat level—add fresh chili for more kick.
• Use homemade curry powder or try different blends for unique flavor profiles.

Nutrition Facts

Serving Suggestions

This vegan coconut butter curry pairs wonderfully with fluffy basmati rice or warm, soft naan to soak up the creamy sauce. For a lighter meal, serve it over steamed quinoa or cauliflower rice.

A fresh cucumber salad or simple green beans tossed with lemon zest can add a crisp contrast to the richness of the curry.

To elevate your dinner table, try pairing this curry with a refreshing mango chutney or a tangy pickle like the Pickled Cherry Pepper Recipe. For a cozy, complete meal, consider making some of my other favorites like the Thelma Sanders Squash Recipe or a hearty side from the Bariatric Meatloaf Recipe (which can be modified vegan with plant-based ingredients).

Conclusion

This Coconut Butter Curry is a fantastic addition to any vegan kitchen. It combines the comforting creaminess of coconut butter with a vibrant array of spices and fresh vegetables, delivering a meal that’s both nourishing and satisfying.

Whether you’re cooking for yourself or a crowd, this curry is easy to scale up and customize to your taste buds.

Its rich texture and bold flavors make it a standout dish that’s perfect for any season, especially when you want a warm, hearty meal without the hassle. Plus, it reheats beautifully, making it ideal for meal prep or leftovers.

Give this recipe a try and discover how simple ingredients can create a spectacular plant-based feast!

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