Coconut Veggie Curry | Gluten-Free, Oil-Free

Coconut Veggie Curry (vegan, gluten-free): a very simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

easy vegan curry recipe

Coconut Veggie Curry

How many curry recipes can one have on one’s blog? Oh well, here is the third one. Veggie curry is one of my favorite go-to meals so I have quite a few recipes in mind. I hope you will like this one!

I’m the type of person who, once they find one ingredient that they like, use it everywhere. Are you like me? For example, I would use oats in every single sweet recipe if I could, just like I would use coconut milk and curry in every single savory dish.

Oh well. It just tastes so good!

So, now that your mouth is watering, let’s prepare this easy and delicious Coconut Veggie Curry!

healthy vegan curry

oil-free vegan curry

Vegan Curry with lots of Textures and Spices

The ingredients I used in this veggie curry are very simple and easy to find, yet they all play an important role and make a wonderful match in my opinion.

This dish is packed with healthy carbs, protein and fats thanks to the rice noodles, the chickpeas and the coconut milk, and will provide you with essential vitamins and minerals thanks to the vegetables.

As always, feel free to use the vegetables you like and to adjust the recipe according to your taste preferences. For example, you could easily substitute the chickpeas with black beans and the zucchini with eggplant.

easy gluten-free vegan curry

veggie curry easy


I hope you will love this easy vegan curry recipe! It is:

  • Creamy
  • Healthy
  • Very tasty
  • Comforting
  • Packed with nutrients

Have fun!

Nolwenn ☀


easy vegan curry recipe

More Gluten-Free Vegan Recipes:

Coconut Veggie Curry | Vegan, Gluten-Free, Oil-Free

Coconut Veggie Curry | Vegan, Gluten-Free, Oil-Free

Yield: 3 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A hearty, filling and delicious Coconut Veggie Curry made in 20 minutes. Vegan, gluten-free, oil-free and very easy to prepare.



  • 2 carrots
  • 1 large zucchini
  • 1/2 broccoli
  • 1/2 green bell-pepper
  • 1 can full-fat coconut milk (400 ml)
  • 1 cup cooked chickpeas (170 g)
  • 1 handful raisins
  • 1 tbsp curry powder

Other ingredients:

  • 200 g rice noodles
  • salt & pepper to taste


  1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
  2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
  3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
  4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!
Easy Carrot Cake Bites


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  1. July 25, 2018 / 6:46 pm

    This looks delicious. I cook stir fry just about every night and even though I get sick of it, I hate the idea of spending hours hunting down ingredients and cooking, so this sounds perfect!

    • July 26, 2018 / 10:15 am

      Thank you so much, Kate!
      I’m all about simple recipes that require minimal ingredients so I’m glad you like this one 😀
      Nolwenn ☀

  2. Pamela
    May 1, 2019 / 2:56 am

    Hi! In step two it says to add water, but how much?

    • May 1, 2019 / 2:37 pm

      Hi Pamela!
      It’s a mistake, you don’t need to add any water, just full-fat coconut milk. I’ve updated the recipe instructions.
      Sorry for the confusion!
      Nolwenn ☀

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