What is a vegan alternative to coconut milk in curry?

Silken tofu when blended can work as a coconut milk substitute. Blend equal parts silken tofu and non-dairy milk or water to make a creamy liquid that works as a 1:1 substitute. And that's it!

What is coconut curry made of?

Made with flavorful yellow curry powder and red curry paste, lots of ginger, garlic, and creamy coconut milk . The chicken is simmered in the sauce with garden broccoli and served with a bright mango topping. A side of rice soaks up all that yummy curry sauce, so delicious. I highly recommend some fresh, warm naan too!

What is the best vegan milk for curry?

Coconut Milk : Curry With its richness, sweetness, and wonderful aroma, tinned coconut milk can add magic to many a dish, but its creamy texture is perfect for curries. And it's packed with iron, vitamins, calcium, and all sorts of other goodness.

How do you thicken curry without coconut milk?

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry . Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

What is the secret ingredient in curry?

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Are coconut based curries healthy?

Don't rule out coconut for a healthy curry In our search for a healthy curry we're going to stick our neck out and say don't rule out coconut. This may fly in the face of many slimmer's guides but hear us out! Yes, coconut is calorie dense and has high levels of saturated fat that you need to be aware of.

What is the difference between Indian coconut curry and Thai coconut curry?

Thai curries often begin with a base curry paste of fresh ingredients and coconut milk, which gives the dish a creamier and milder flavor compared to Indian curries . Indian curries usually start with a base of dry spices, onions, ginger, and garlic, and often tomatoes, cream, or yogurt.

What is vegan friendly coconut milk?

Yes, coconut milk is vegan , making it a great alternative to dairy for those on a plant-based diet. So the next time you're in the mood for a co*cktail, you don't have to shun the Pina Coladas. Looking for some vegan milk recommendations?

Can you substitute water for coconut milk in curry?

Use low fat coconut milk, a diluted (sugar free) coconut milk beverage or simply substitute 1/3 water for full fat coconut milk (ie if the recipes calls for 1 cup coconut milk, use 2/3 coconut milk and 1/3 water instead).

What can you use instead of coconut cream vegan?

Silken tofu Blend silken tofu until smooth for a creamy, velvety texture suitable for desserts or creamy soups where coconut cream is used. To substitute, use a 1:1 ratio. Blend tofu thoroughly in a blender or food processor to ensure a smooth consistency.

Can I use yogurt instead of coconut milk in curry?

I love curries and make them often, but am just not a fan of coconut milk despite it being a very common curry ingredient. I find the taste overpowering, and am also not a fan of how much saturated fat and calories a can of coconut milk adds.

Curry Stuffed Peppers | Lentil Coconut Curry - vegan, plant-based recipe (2024)

Published: Aug 30, 2017 · Modified: Mar 15, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 22 Comments

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These Coconut Curry Stuffed Peppers are sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year.

I’ve been brainstorming simple ways to change up my go-to weeknight dinners, and in addition to incorporating beets into bean burgers, and crispy roasted chickpeas into buddha bowls, I’m also super excited about my latest switch—using coconut curry (instead of the traditional beef and cheese filling) to make stuffed bell peppers.

I shared a recipe for coconut curry with chickpeas last year, so this time, I’m switching things up and using lentils.Both chickpeas and lentils are part of the fiber- and protein-packed pulse family, along with beans and dry peas. Luckily, pulses are also sustainable and budget-friendly vegetarian staples, so you can feel good about eating them often.

Like the savory breakfast bowls I shared last week, you can utilize leftovers to save time when you make this recipe. You’ll also decrease the amount of food that ends up in your trash bin, which is always a smart move for both environmental and financial reasons.

I cooked the coconut curry filling ahead of time (using leftover pre-cooked red lentils and brown rice), so I only needed to pop the peppers back in the oven for about 20 minutes when I was ready to eat them a few hours later. Cook each stuffed pepper separately and this becomes a simple, convenient meal for one!

[clickToTweet tweet="#ad Stuffed peppers get a delicious update with lentil coconut curry! #halfcuphabit" quote="Stuffed peppers get a delicious update with lentil coconut curry! #halfcuphabit"]

📖 Recipe

Coconut Curry Stuffed Peppers

Stuffed peppers get a delicious update with the addition of lentil coconut curry.

5 from 4 votes

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Course: entree

Cuisine: dairy-free, plant-based, vegan, vegetarian

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Author: Stephanie McKercher, RDN

Ingredients

▢ 4 red bell peppers substitute with pepper of choice
▢ 1 tablespoon grapeseed oil or cooking oil of choice
▢ ¼ cup diced red onion
▢ ½ cup diced carrots reserve carrot tops and chop for garnish if desired
▢ 2 cups cooked red lentils
▢ 1 cup chopped broccoli florets
▢ ½ cup cooked brown rice
▢ 1 tablespoon mild curry powder
▢ ½ teaspoon cayenne pepper omit if your curry powder is already spicy
▢ 1 13.5 ounce can coconut milk (I used full fat)
▢ 2 tablespoons tomato paste
▢ 1 teaspoon soy sauce or tamari sauce
▢ 2 tablespoons chopped cashews for topping optional

Instructions

Preheat the oven to 375º F. Use a knife to carefully cut and remove the tops of each bell pepper. Remove the stem and seeds, dice the red parts of each pepper top. Set diced pepper aside.
Place bell peppers in an oven-safe baking dish, and par cook the peppers in the oven for about 10 minutes. Remove baking dish, and allow peppers to cool.
To prepare the curry filling, heat oil in a large skillet over medium-high heat. Add onion and carrot to skillet and cook until onion is translucent, 3-5 minutes. Add cooked lentils, broccoli, cooked brown rice, curry powder, and cayenne pepper (if using). Stir in coconut milk, tomato paste, and soy sauce, and cook until vegetables are tender and sauce is thick, about 3-5 minutes. Stir in raw diced pepper (from pepper tops) and remove skillet from heat.
See Also
12 Delicious Food Recipes With Coffee Grounds In Them 31 Green Bean Recipes That Will Spice Up Your Thanksgiving Menu Vegan Gnocchi From Scratch Recipe | Elephantastic Vegan Raw Taco Salad Recipe with Walnut Taco Meat and Cashew Sour Cream
Divide curry into four equal portions, and spoon it into the bell peppers. Place baking dish back in the oven and bake 20 additional minutes. Cool for about 5 minutes, top with chopped carrot tops and cashews (if desired), and serve. Enjoy!

Notes

Use gluten-free tamari instead of soy sauce if needed.

Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

What are your go-to weeknight meals? And how do you switch them up for more variety?

Looking for more bean, chickpea, lentil, and pea recipes? Sign up for the Half-Cup Habit challenge!

Try These Recipes Next:

Creamy Vegan Mushroom Gravy with Rosemary and Thyme
30-Minute Easy White Beans and Greens
Easy Vegetarian Vegetable Pot Pie with Chickpeas
Easy Oven Roasted Pumpkin with Tahini Sauce

Reader Interactions

Comments

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CAFFAHOLIC says
December 26, 2017 at 11:56 am

wow! this is so delicious and turned out to be super good...tried this already..thanks for sharing and a happy Christmas to you 🙂
Reply
- Stephanie McKercher, RDN says
  December 28, 2017 at 9:15 am
  Merry Christmas! So glad you enjoyed these peppers—one of my favorite recipes on the site. 🙂
  Reply
Laura says
September 07, 2017 at 8:42 pm
I love stuffed peppers so much! Such a great way to mix up the weeknight dinner routine for sure!
Reply
- Stephanie McKercher, RDN says
  September 12, 2017 at 8:43 am
  Totally! Thanks, Laura!
  Reply
Kristina @ Love & Zest says
September 07, 2017 at 3:09 pm

Stuffed peppers are a favorite dinner of mine! I need to try out this recipe!
Reply
- Stephanie McKercher, RDN says
  September 12, 2017 at 8:43 am
  Thanks, Kristina! Peppers are one of my favorites too, especially this time of year!
  Reply
  See Also
  4 Ingredient Scottish Tablet Recipe
Alisa Fleming says
September 07, 2017 at 10:02 am
I need these peppers for lunch tomorrow! They looks so rich, fulfilling, flavorful and healthy.
Reply
- Stephanie McKercher, RDN says
  September 12, 2017 at 8:42 am
  Thanks, Alisa! They're totally all of those things—perfect make-ahead lunch!
  Reply
Christine - Jar Of Lemons says
September 06, 2017 at 8:26 pm
Really obsessed with coconut curry these days! So perfect for fall. Must try this recipe soon!
Reply
- Stephanie McKercher, RDN says
  September 12, 2017 at 8:41 am
  It's super cozy. Enjoy!
  Reply
Lorie says
September 06, 2017 at 6:37 pm
I just recently got started on curry. I love that the curry was made ahead of time!
Reply
- Stephanie McKercher, RDN says
  September 12, 2017 at 8:41 am
  It's a great make-ahead meal—the spices just meld and get even more delicious together!
  Reply
Sarah says
September 06, 2017 at 6:29 pm
Stuffed pepper were a classic growing up and a fall favorite. I have a dozen peppers sitting on the table right now and wish my girls loved stuffed peppers. Luckily they like peppers raw but we just can't eat them quick enough.
Reply
- Stephanie McKercher, RDN says
  September 06, 2017 at 6:34 pm
  Oh man, I wish I could come over and help you eat them all! 🙂
  Reply
Veggie Inspired says
September 06, 2017 at 3:34 pm
We use a lot of lentils in this house - so good! These curry stuffed peppers sound so delicious!
Reply
- Stephanie McKercher, RDN says
  September 06, 2017 at 6:34 pm
  There are so many different ways to use them! Thanks so much!
  Reply
Whitney @ To Live & Diet in L.A. says
September 06, 2017 at 11:06 am
Yum!! I am a major coconut curry fan and I absolutely love the presentation here! Can't wait to try this recipe!
Reply
- Stephanie McKercher, RDN says
  September 06, 2017 at 5:36 pm
  Thanks, Whitney! Coconut curry is one of my favorites, too, and stuffing it inside bell peppers makes it that much better. 🙂
  Reply
Deryn | Running on Real Food says
September 06, 2017 at 11:05 am
Okay...this is genius. Excuse me while I go stuff peppers with everything! I haven't made them in forever and I've never thought of stuffing them with something so yummy.
Reply
- Stephanie McKercher, RDN says
  September 06, 2017 at 5:35 pm
  haha I know, I can't help myself, either! Peppers are made for stuffing! 🙂
  Reply
Karl @ Healthy Kreation says
September 05, 2017 at 11:43 pm

I love the choice of lentils for this recipe. I think it will make it taste better imo. Thanks for sharing this.
Reply
- Stephanie McKercher, RDN says
  September 06, 2017 at 7:10 am
  Thanks, Karl! So glad you agree—lentils make everything better. 🙂
  Reply

Curry Stuffed Peppers | Lentil Coconut Curry - vegan, plant-based recipe (2024)

📖 Recipe

Coconut Curry Stuffed Peppers

Ingredients

Instructions

Notes

What are your go-to weeknight meals? And how do you switch them up for more variety?

Looking for more bean, chickpea, lentil, and pea recipes? Sign up for the Half-Cup Habit challenge!

Try These Recipes Next:

Reader Interactions

Comments

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FAQs

What is a vegan alternative to coconut milk in curry? ›

Can I use yogurt instead of coconut milk in curry? ›

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