Vegan Curry

For a variety of health reasons, many people are going vegan. When they do, I get constant reports on how hard it is to find easy and healthy vegan recipes. Here is one that I made especially for people who are taking that step. The curry is loaded with intense aromatic flavors, rich and creamy.


This recipe serves 2 people

  • 2 tbs grape seeds oil
  • 1 onion
  • 2 carrots
  • 2 medium Yukon potatoes
  • 1 can garbanzo beans
  • 1 big tomato
  • 2 garlic cloves chopped well
  • 1 tbsp ginger powder
  • 1 tbsp curry
  • 1 tsp chile pepper
  • 3 tbsp fresh cilantro chopped
  • 1 cup Jasmin rice
  • 2 tsp Himalayan salt


  1. Heat the grapeseed oil over medium heat
  2. Chop the potatoes into cubes and saute them first.
  3. Add the Garbanzo beans, carrots and saute for 3 minutes
  4. Add the tomatoes, garlic, chile pepper, curry powder, ginger powder, and saute for 1 minute.
  5. Add the coconut milk and let it cook for 15 to 20 minutes on low heat.
  6. Chop some cilantro and add it on top of the curry when you serve it with rice.
  7. Cook the rice separately, for one cup of jasmine rice use two cups of water.
  8. Serve and enjoy.