Vegan Coconut Curry

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This vegan coconut curry is full of flavour as well as packed with vitamins!

Nutrition Facts amount per serving – Calories 431, Total Fat 9.5 g, Saturated Fat 1.3 g, Total Carbohydrate 72 g, Dietary Fibre 12 g, Total Sugars 9 g, Protein 15 g, Cholesterol 0 mg, Vitamin D 0 IU
Calcium 108 mg, Iron 2.93 mg, Potassium 484 mg, Sodium 658 mg.

5 minutes
15 minutes
Difficulty: Easy
Serves: Serves 4
180g white rice
1 tablespoon olive oil
1 tablespoon maple syrup
450g can chickpeas, drained and rinsed
1 spring onion, chopped
1 can coconut milk
1 sweet potato, chopped
1 tablespoon yellow curry paste
2 teaspoons curry powder
1/2 zucchini, chopped
Handful fresh coriander
1 lemon, juiced
2 sticks lemongrass


1. Cook rice as per directions on the package.
2. Preheat olive oil in a pan and sauté all the veggies for about 5-7 minutes.
3. Add in 1 tablespoon yellow curry paste, 2 teaspoons curry powder, and beaten lemongrass. Stir-fry for a few minutes, then add in chickpeas, coconut milk, maple syrup, lemon juice and salt. Turn down the heat and simmer for 5 minutes.
4. Remove lemongrass and serve vegan coconut curry with rice.
5. Garnish with fresh coriander.

Notes: to make it non-vegan option, just add cooked chicken to the recipe or any leftover cooked meat that you have. This recipe is loaded with vitamins.