Vegan Madras Curry

Dive into a world of bold, aromatic flavors with this Vegan Madras Curry, a plant-based twist on the classic Indian-inspired dish. This recipe combines a medley of vibrant vegetables—like cauliflower, zucchini, and bell peppers—with a luscious coconut milk base, all infused with the warmth of madras curry powder, garam masala, and other fragrant spices. Perfect for a cozy dinner, this curry is ready in under 45 minutes, making it an ideal choice for busy weeknights. Serve it with fluffy rice or soft naan for a satisfying, wholesome meal that’s naturally vegan, dairy-free, and packed with nutrients. Whether you're an experienced curry lover or trying something new, this dish guarantees a comforting and flavorful dining experience.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 red chili, finely chopped
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons madras curry powder
• 14 ounces canned diced tomatoes
• 14 ounces canned coconut milk
• 1 large carrot, sliced
• 1 medium green bell pepper, diced
• 1 medium zucchini, sliced
• 2 cups cauliflower florets
• 1 cup frozen peas
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onions and sauté until they turn translucent, about 5 minutes.

Step 3

Stir in the minced garlic, minced ginger, and chopped red chili. Cook for another 2 minutes until fragrant.

Step 4

Add coriander powder, cumin powder, turmeric powder, garam masala, and madras curry powder. Stir well and toast the spices for 1 minute.

Step 5

Pour in the canned diced tomatoes and cook for 5 minutes until the tomatoes break down slightly.

Step 6

Add the coconut milk and bring the mixture to a simmer.

Step 7

Stir in the sliced carrot, green bell pepper, zucchini, and cauliflower florets.

Step 8

Cover and cook for 15 minutes until the vegetables are tender.

Step 9

Add the frozen peas, salt, and black pepper. Simmer for an additional 5 minutes.

Step 10

Stir in the fresh lemon juice and chopped cilantro, then remove from heat.

Step 11

Serve the Vegan Madras Curry hot with rice or naan bread.

Nutrition Facts

Serving size	(1969.2g)

Amount per serving	% Daily Value*
Calories	1824.5

Total Fat 142.7g	0%
Saturated Fat 109.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 7.9mg	0%
Sodium 3139.8mg	0%
Total Carbohydrate 133.0g	0%
Dietary Fiber 42.2g	0%
Total Sugars 57.5g
Protein 38.1g	0%

Vitamin D 0IU	0%
Calcium 562.0mg	0%
Iron 31.1mg	0%
Potassium 4984.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 7.7%

Carbs: 27.0%