Quick & Creamy Vegan Curry

This Quick & Creamy Vegan Curry is the perfect cozy dish to spoon over rice, couscous, or enjoy with warm naan. This flavorful meal comes together in less than 30 minutes and is ideal for easy meal prep, a simple weeknight dinner, or a fun weekend takeout-style option.

Quick & Creamy Vegan Curry

This Quick & Creamy Vegan Curry brings the perfect balance of warmth, spice, and savory richness. Tender veggies simmer in a creamy, aromatic sauce that pairs effortlessly with fluffy couscous, steamed rice, or warm naan for added texture and comfort.

Whether you’re meal-prepping for the week or need a quick, nourishing dinner, this curry is a flavorful go-to you’ll keep coming back to.

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The Ingredients

• 1 white onion, diced

• 2 red peppers, diced

• 2 tbsp avocado oil

• 1 can fire roasted tomatoes

• 1 can full fat coconut milk

• 2 cups vegetable broth

• 2 tbsp soy sauce

• 1 can tomato paste

• 2 tbsp curry power

• 1 tbsp turmeric powder

• 2 cans chickpeas

Optional for Serving

• Couscous (or a grain of your choice)

• Green onions

• Parsley

The Recipe

1. Prepare the Chickpeas

   Drain and rinse the chickpeas. (If using dried chickpeas instead of canned, soak overnight and cook them fully before starting this recipe.)

2. Sauté the veggies

   Heat the avocado oil in a large pan over medium heat until shimmering.

   Add the onion and cook until soft and translucent, about 3–4 minutes.

   Stir in the red peppers and cook for 8–10 minutes, stirring occasionally, until slightly softened.

3. Make the curry:

   Stir in vegetable broth, tomatoes, coconut milk, soy sauce, tomatoes paste, curry powder and turmeric powder.

   Bring the curry to a boil and stir in the chickpeas. Once boiling, let simmer for 15 minutes on low.

4. Prepare your garnishes (optional but highly recommended)

   Prepare grains and finely chop parsley.

5. Finish and Serve

   Remove the curry from heat.

   Serve over rice, couscous, or your preferred grain, and top with fresh garnishes. Enjoy!

   If meal prepping:

   Portion the curry over your grains or vegetable base in meal-prep containers.

   Allow the curry to cool completely before sealing.

   Store in the fridge for up to 5 days.

   Freeze half if you won’t finish it in time (freezes well for up to 2–3 months).

Quick & Creamy Vegan Curry

If you make this Quick & Creamy Vegan Curry, tag me on Instagram @balancewithjas — I’d love to see your creations!