Vegan Coconut Curry

coconut half

I don’t even like coconut, but I love coconut curry. It’s warm, comforting and filling. Plus, coconut (and curry) have many health benefits.

This coconut curry is a recipe of mine that I’ve adapted from a recipe on the back of a coconut milk can over the last few months.

If you don’t like green beans and carrots, you can try other vegetables. Asparagus and cauliflower work well.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1-2 tbsp soy sauce
  • 1.5 cups green beans, cut
  • carrots, sliced
  • 1/2 onion, chopped
  • olive oil 
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 cups jasmine rice, prepared (there is time to prepare it after starting the curry)

Cooking Directions

  1. Steam green beans and carrots just until tender.
  2. Saute the onion in olive oil in a sauce pan until aromatic.
  3. Add in the steamed vegetables, curry powder, cinnamon, ginger and soy sauce. Stir to coat the vegetables.
  4. Add the coconut milk. Reduce heat, cover and simmer for about 15 minutes.
  5. In the meantime, prepare the rice if necessary.
  6. Stir the coconut mixture and serve with the rice.
Photo credit: Flickr Creative Commons by SingChan

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About the Author

I spent the last five years earning my PhD in Engineering. I enjoy all types of science and writing, so I am trying out a new career path in science publication and communication. Recently, I have moved to Oxford, England. As an environmentally-conscious person, Oxford is a great place to live...notably there is no car required. I love to talk about vegan cooking, plant-based diets and the benefits of such, so just ask if you are interested. I do ballet for fun and love kitties.
  • Oh YUM! I love coconut curry, too! I bet this would be good with Thai curry paste, too!