Vegan Yogurt Curry

Creamy, aromatic, and packed with vibrant flavors, this Vegan Yogurt Curry is the perfect plant-based comfort food. Made with tangy unsweetened coconut yogurt and rich coconut cream, this dairy-free twist on a classic yogurt curry is brimming with nutrient-packed vegetables like carrots and green beans, all simmered in a fragrant medley of mustard seeds, turmeric, cumin, and fresh ginger. The recipe is both comforting yet light, with a hint of heat from optional green chilies and a refreshing finish from freshly squeezed lemon juice and cilantro. Easy to prepare in under 45 minutes, this curry pairs beautifully with fluffy steamed rice or pillowy naan, making it an ideal option for a wholesome family dinner or a cozy solo meal. Perfect for vegans and anyone seeking an adventurous yet simple weeknight meal, this recipe is sure to impress with its bold flavors and creamy texture!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Coconut yogurt (unsweetened, vegan)
• 0.25 cup Coconut cream
• 2 tablespoons Olive oil (or any neutral oil)
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 tablespoon Ginger (minced fresh)
• 3 cloves Garlic (minced)
• 2 Green chilies (finely chopped, optional)
• 1 medium Onion (finely diced)
• 2 medium Tomatoes (diced)
• 1 large Carrots (thinly sliced)
• 1 cup Green beans (chopped)
• 2 tablespoons Cilantro (chopped, for garnish)
• 0.5 cup Water
• 1 teaspoon Salt
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the olive oil in a large skillet or pot over medium heat.

Step 2

Add the mustard seeds and cumin seeds, and toast them for 30 seconds, until they start to pop.

Step 3

Stir in the minced garlic, ginger, and green chilies (if using), and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 5

Stir in the turmeric powder, ground coriander, ground cumin, and paprika. Cook for 1 minute to toast the spices.

Step 6

Add the diced tomatoes, and cook them down for 5-7 minutes until they soften and form a thick paste.

Step 7

Add the thinly sliced carrots and chopped green beans. Stir to coat them with the spice mixture.

Step 8

Pour in the water and salt, then cover the pot and let the vegetables simmer for 10 minutes, or until tender.

Step 9

While the vegetables cook, whisk together the coconut yogurt and coconut cream in a bowl until smooth.

Step 10

Reduce the heat to low and slowly add the yogurt mixture to the curry, stirring continuously to prevent curdling.

Step 11

Simmer the curry on low heat for another 5 minutes, allowing the flavors to meld together.

Step 12

Adjust seasoning with salt, and stir in the lemon juice.

Step 13

Garnish with chopped cilantro and serve hot with steamed rice or warm naan.

Nutrition Facts

Serving size	(1094.9g)

Amount per serving	% Daily Value*
Calories	851.6

Total Fat 54.7g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2491.5mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 16.0g	0%
Total Sugars 54.4g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 243.7mg	0%
Iron 8.5mg	0%
Potassium 1762.9mg	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: 55.7%

Protein: 5.6%

Carbs: 38.7%