An easy way to get a lot of veggies into your day is to make a curry, which is why I love this basic coconut curry recipe that I’ve been making for years. You can customize it with whatever vegetables you love, but this 20-minute veggie curry has bell peppers, mushrooms, and chickpeas for a delicious plant-based meal. When you need something on the dinner table quick but still want a nourishing meal, make this recipe!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other plant-based recipes if you’re looking for more:

• Peanut tempeh & broccoli skillet
• Baked black bean & sweet potato tacos
• Rainbow veggie sheet pan with green tahini sauce
• Sweet & spicy crispy tofu
• Crispy chickpea & cashew kale salad

20-MINUTE VEGGIE CURRY

20-MINUTE VEGGIE CURRY

Recipe by Jenn Lueke

4.4 from 28 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

20

minutes

An easy way to get a lot of veggies into your day is to make a curry, which is why I love this basic coconut curry recipe that I’ve been making for years. You can customize it with whatever vegetables you love, but this 20-minute veggie curry has bell peppers, mushrooms, and chickpeas for a delicious plant-based meal. When you need something on the dinner table quick but still want a nourishing meal, make this recipe!

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp avocado or olive oil

• 2 red bell peppers, thinly sliced

• 10 oz sliced white mushrooms

• 3 garlic cloves, minced

• 1 tbsp curry powder

• 2 tsp cumin

• 2 tsp ground ginger

• 1 tsp turmeric

• 1 tsp coriander

• 1 tsp smoked paprika

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup tomato puree

• 1 cup veggie broth

• 2 cans chickpeas, drained & rinsed

• 3/4 cup full-fat coconut milk (about 1/2 can)

• 1 cup dry rice, cooked for serving

Directions

• Begin by heating the oil in a large skillet over medium heat. Add the sliced red peppers and mushrooms and sauté, stirring occasionally, for 10 minutes to soften.
• Add the garlic and all ground spices and mix to combine. Continuously stir for 2 minutes until the spices are aromatic. Pour in the tomato puree and veggie broth, stir, and bring everything to a simmer.
• Add the chickpeas to the skillet and incorporate. Pour in the coconut milk. Stir and let everything simmer for at least 5 minutes to allow the flavors to combine (if you want to let it simmer longer, reduce heat to low and stir every 5-10 minutes until serving).
• Serve the curry in even servings on top of the cooked rice and enjoy immediately for best results.

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Snap a photo & tag @jenneatsgoood on INSTAGRAM

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.