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The Mindful Hapa

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Home // Dietary // Gluten Free // Tomato Coconut Curry (Vegan & Gluten Free)

Tomato Coconut Curry (Vegan & Gluten Free)

This Tomato & Coconut Curry is so easy to make. Only one pan and less than 30 minutes to make this creamy, hearty, and veggie packed curry. Perfect for all dietary needs, this dish is vegan, gluten free, grain free, and soy free, but still so dang tasty. Also an easy Whole 30 dinner if you just leave out the chickpeas.
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Jump to RecipePrint Recipe
Two bowls of tomato coconut curry with chickpeas, cauliflower, and kale. Served next to a bed of rice. Garnished with coconut flakes and fresh cilantro.

Are you a fan of quick and easy dinners? Most nights, I’m looking for recipes that are less than 30 minutes, easy to clean up, and require a minimal ingredient list. Oh, and definitely TASTY.

This Tomato Coconut Curry checks all of these boxes. So much so, that this is one of those recipes I make at least once a week. 

How to Make Coconut Curry

When I say this curry is easy to make, I’m serious. All it takes is 4 easy steps. First, you saute your onion till browned. Second, add your curry paste and let cook off for a few minutes. Third, add your liquids . Fourth and lastly, add your vegetables. That is it! 

For me, I find the biggest factor for a tasty curry is the quality of the curry paste you’re using. My favorite? Mae Ploy, a brand I buy in a huge 14oz container on Amazon that lasts me forever. They have multiple curry paste flavors, but I love their panang curry paste.

If you need this recipe to be vegan, make sure to use a vegan-friendly curry paste such as Thai Kitchen Red Curry Paste.

Close up bowl of tomato coconut curry with chickpeas, cauliflower, and kale. Served next to a bed of rice.

Some reasons why you’ll love this Tomato Coconut Curry:

  • coconut & tomato = creamy deliciousness
  • easy to make
  • less than 30 minutes from start to finish
  • hearty
  • great for all dietary needs – vegan, gluten free, dairy free, soy free, but so dang tasty
  • grain free and Whole30 friendly, just leave out the chickpeas!
Pinterest Image for tomato coconut curry with chickpeas, cauliflower, and kale. Served next to a bed of rice.

If you’re looking for additional healthy & easy dinner inspiration, one of my *favorites* is this Curried Tofu Salad. Otherwise, if you’re hoping for something to warm you up, I’ve got this Vegan Corn & Potato Bisque or a Vegan Cream of Mushroom Soup.

Let me know if you give this easy Tomato Coconut Curry a try by leaving a note in the comments below. I also love seeing your creations over on Instagram, just make sure to tag @themindfulhapa 🙂

 

Tomato Coconut Curry (Vegan & Gluten Free)

Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
Servings: 4 servings
Print Leave a Review
This Tomato & Coconut Curry is so easy to make. Only one pan and less than 30 minutes to make this creamy, hearty, and veggie packed curry. Perfect for all dietary needs, this dish is vegan, gluten free, grain free, and soy free, but still so dang tasty. Also an easy Whole 30 dinner if you just leave out the chickpeas.

Ingredients

  • 1 medium red onion diced
  • 2-3 Tbsp red curry paste*
  • 1 15 oz, can tomato sauce
  • 1 15 oz, can full fat coconut milk
  • 2 cups chopped kale
  • 1.5 cups chopped cauliflower florets I just used 1, 12oz bag of cauliflower florets from Trader Joe's
  • 1 15 oz, can chickpeas rinsed and drained
  • salt & black pepper to taste

Instructions

  • Sauté your onion for 5-8 minutes over medium to medium high heat until they start to brown.
  • Add the curry paste and stir for 2-3 minutes.
  • Add your cans of tomato sauce and full fat coconut milk. Bring to a boil and cook for ~10 minutes so sauce can reduce.
  • Add your chopped cauliflower and chickpeas and cook for 3-4 minutes.
  • Lastly, add you chopped kale and cook until wilted. Serve immediately.

Notes

*I love the brand Mae Ploy panang curry paste (just a heads up that it is not vegan!)

Did you make this recipe?

Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!

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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

Reader Interactions

2 comments

  1. Michael Styles says

    July 26, 2021 at 2:56 pm

    Your choice of curry sauce is not vegan, it has shrimp paste.

    Reply
    • Casey Colodny says

      July 27, 2021 at 12:41 pm

      I will update the recipe notes to reflect that! You definitely don’t need to use that specific brand to make this recipe. As long as if you use a vegan red curry paste the recipe will be vegan friendly! – Casey

      Reply

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

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💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
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🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

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🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

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