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Easy Vegan Coconut Curry

  • Total Time: 35


  • 1 cup brown rice, uncooked
  • 1/2 cup low-sodium vegetable broth (or 1 tablespoon coconut oil; if you cook with oil)
  • 1/2 white onion, diced
  • 1 small clove garlic, minced
  • pinch of sea salt and black pepper
  • 1-inch knob of fresh ginger, minced
  • 1.5 tablespoons red curry paste
  • 1 green bell pepper, sliced
  • 1/2 head of cauliflower, florets
  • 1 small head of broccoli florets (about 1 cup)
  • 1 cup frozen edamame
  • 1 can light coconut milk
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon raw coconut sugar
  • 1 tablespoon Sriracha or hot chili sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground turmeric (or fresh)
  • 1/2 teaspoon garam masala

For Serving (optional)

  • cilantro
  • green onion
  • fresh lemon juice
  • sesame seeds
  • red pepper flakes


  1. Start by cooking the brown rice according to the directions.
  2. Meanwhile, heat the veggie broth in a large saucepan or pot to medium heat. Sauté the onion and garlic until transluscent. 3-4 minutes. Add a pinch of sea salt and pepper. Next stir in the ginger and red curry paste then sauté for 2 minutes.
  3. Stir in the bell pepper, cauliflower, broccoli and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally and adding a splash more of veggie broth/water as needed, if you feel like its getting dry.
  4. Now pour in the can of coconut milk, 1/2 cup veggie broth, soy sauce, coconut sugar, Sriracha, curry powder, turmeric and garam masala. Stir until well combined. Bring to a boil then reduce heat to simmer about 8-10 minutes. Turn off heat.
  5. Serve over brown rice and garnish with optional toppings.
  6. Enjoy!


  • Store leftovers in refrigerator up to 4 days.
  • Freezes well too!


  • Serving Size: 4
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