Easy Vegan Coconut Curry Ready in 25 Minutes!

The BEST Thai curry I've ever had! Not too spicy, healthy, and full of flavor. Ready in 25 minutes!


  • 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh ginger (or in a pinch, 2–3 teaspoons ground ginger)
  • 3 tablespoons plus 2 teaspoons Thai red curry paste
  • 1/4 teaspoon red pepper flakes
  • 6 small/medium carrots, peeled and cut into 1/4-inch-thick rounds (about 2 cups)
  • 2 large red bell peppers, cored and sliced
  • 2 (14-ounce) cans light coconut milk
  • 2–4 teaspoons coconut sugar, brown sugar, or turbinado sugar
  • 1 (15-ounce) can reduced-sodium chickpeas, rinsed and drained
  • 2 tablespoons plus 2 teaspoons soy sauce (or tamari to make the recipe gluten free)
  • 2 tablespoons rice vinegar
  • 1 cup frozen peas
  • Chopped fresh cilantro, for serving
  • Prepared brown rice or quinoa, for serving


  1. Heat a large pot such as a Dutch oven over medium.
  2. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  3. Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute.
  4. Get full recipe==>>wellplated.com