Vegetable Curry -Vegan Recipe

There are some scents, flavors and ingredients capable of improving any bad day, for me a dish that definitely has this power is vegetable curry. Simple and quick to prepare, vegetable curry is an Indian cuisine typical recipe, which I propose in a 100% plant-based version with seasonal ingredients that are genuine, tasty, and rich in benefits.

The peculiarity of this dish is certainly the coconut milk in can, an ingredient maybe little-used in the Italian tradition, but capable of giving creaminess, delicacy and enveloping taste to the dishes. Coconut milk and curry create an irresistible taste, one of the mixes that I prefer in the kitchen and that I absolutely recommend you to try, if you haven’t already.

Healthy and Beneficial Ingredients

In my version of curry, I like to use several ingredients rich in benefits and seasonal vegetables that contribute to our body health. For example: coconut milk provides vitamins, including vitamin C, and minerals such as potassium and magnesium; broccoli is also a source of zinc, iron and K and B vitamins; chards have diuretic and antioxidant properties, good for the intestinal well-being, and all the other elements of this dish are genuine, tasty and rich in quality. Clearly, this recipe can be prepared at any time of year, varying the ingredients with the seasonal alternatives that Nature offers us.

What’s the dish that capable of improving your days? If you don’t have a favourite dish yet, you should definitely try this one.

Using Koro’s coconut milk in can has been crucial to realize this recipe.

Prep 10 min Cook 30 min Total 40 min Portion 4


  • 600 ml Coconut Milk in can
  • 300 g of Broccoli
  • 250 g of Swiss Chard
  • 240 g of Cooked Chickpeas
  • 150 g of Savoy Cabbage
  • 2 Carrots
  • 1 Onion
  • 1 tbsp of Curry Powder
  • 5 g of Fresh Ginger
  • Water
  • Basmati Rice
  • E.V.O. Oil
  • Salt


  1. In a high-sided pan, heat a little bit of oil and fry the chopped onion and grated ginger. Add the carrots, broccoli florets, chard and cabbage cut coarsely. Add ½ glass of water and stir, letting the vegetables cook for a few minutes.
  2. At this point, incorporate coconut milk. Stir, cook for about 2 minutes and then add the curry powder and salt to taste. Cook with lid on for about 25 minutes over medium-low heat or until the vegetables are well cooked. 5 minutes before the end of cooking add the chickpeas. Serve with cooked basmati rice.


Add more water if the coconut milk thickens and you prefer a more liquid result.

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