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coconut milk free veggie curry

Coconut Milk FREE Curry

Using plant based milk instead of coconut milk, this dish is light but still full of flavour. Beautifully balanced with veggies it's a great week night recipe.
Prep Time 15 mins
Cook Time 25 mins
Servings 2 People


  • whole spices:
  • 3 small dried birdseye chillies
  • 1 tsp mustard seeds
  • 3-4 bay leaves even better if you have curry leaves
  • 1/2 tsp coriander seeds
  • veggies:
  • 1 red onion
  • 1 green chilli
  • 1 thumb sized piece of ginger finely chop half and grate the other half to add in later
  • 4 cloves garlic
  • 1 red pepper
  • 1 courgette
  • 1 400 g tin chickpeas
  • optional to add tofu / quorn for extra protein
  • 3 spring onions
  • 1 lime
  • 250 ml plant based milk I used almond
  • 1 tbsp plant based yogurt for dressing optional
  • dried spices:
  • 1 tsp paprika
  • 1 tsp cumin
  • 3/4 tsp turmeric


  • Add the basmati rice in a pot with a 1:2 ratio of rice to water, add a large pinch of salt and allow to simmer for 15 minutes until the water is absorbed
  • Start by adding the whole spices and bay leaves to a pain with a 1tsp coconut oil /olive oil and heating for a minute
  • Add in the red onion, green chilli and half the ginger (all finely diced) and fry for around 5 minutes
  • Once they have cooked down add the minced garlic cloves and add to the pan for around a minute to cook properly then add in the finely diced red pepper, drained chickpeas and courgette
  • Add in the dried spices with the veggies and allow to cook for a further 5-6 minutes on a high heat
  • Turn down the heat slightly then add in the plant based milk with a squeeze of 1/2 lime and allow to take on all the delicious flavour for a further 5 minutes or so
  • check on the rice and take off the heat if it's absorbed the water and perfectly fluffy, set aside ready to serve
  • Taste test the curry, adding salt to preference and a little more spice if preferred
  • Serve up with the steaming hot rice, then add a dollop of yogurt on each curry, garnish with the finely chopped spring onions and a squeeze of the other 1/2 lime
  • Enjoy!
Keyword coconut milk free, curry, lower-in-fat, vegan curry, week night meal