This creamy vegan curry is the perfect fusion of comfort and nutrition. With velvety coconut milk, earthy spices, and hearty vegetables like sweet potatoes and carrots, it delivers flavor and satiety in every spoonful. It’s naturally dairy-free, gluten-free, and ideal for both casual dinners and healthy meal prep.
Heat the coconut oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
Add cumin, turmeric, garam masala, coriander, and paprika. Stir into the onions and cook for 1 minute to bloom the spices.
Mix in the carrots, sweet potato, and bell pepper, ensuring they are coated with the spice blend.
Pour in the diced tomatoes and coconut milk. Stir to combine, bring to a simmer, and cook for 20–25 minutes or until the vegetables are tender.
Season with salt, pepper, and red chili flakes if desired. Garnish with fresh cilantro before serving.
Add-ins: Mushrooms, zucchini, or spinach can be added for extra veggies.
Swap: Substitute sweet potato with butternut squash if preferred.
Meal Prep Tip: Stores well for up to 4 days in the fridge.
4 servings
