Discover the vibrant flavours of East Africa with this easy Vegan Coconut Curry, also known as Bharazi. This one-pot wonder is a creamy delight infused with coconut, onions, garlic, ginger, turmeric, and cilantro—a plant-powered dish perfect for Meatless Mondays!
Indulge in curry perfection that’s ready in under an hour—this dish is a dream come true!
If you’ve explored East Africa, you’ve likely savoured the irresistible bharazi and mandazi combo—a breakfast staple. Found in local eateries and from street vendors, it’s a must-try experience. As a dietitian, I find pairing my coconut curry with grilled veggies makes for a delightful low-carb option. Although, it pairs just as wonderfully with roti. Versatile and flavorful, this dish easily transitions from breakfast to lunch or dinner!
How to make Bharazi
Four steps and you’ve got yourself an easy and super delicious Bharazi recipe.
- Start by sautéing the onions, garlic and ginger in oil (Image 1)
- Once the onions are nice and golden, add the turmeric and stir well (Image 2)
- Pour in the thick and creamy coconut milk and salt (Image 3)
- Add the cooked pigeon peas, stir and simmer; allowing the flavours to infuse the curry (Image 4)
Don’t forget to garnish with cilantro and chillies!
What are the health benefits of pigeon peas?
Pigeon peas are a legume, with a remarkable nutritional profile; protein, dietary fibre, vitamins, minerals and antioxidants. Not to mention, they’re low in saturated fat, cholesterol, and sodium – making them – like other legumes – a healthy substitution for meats. Eating legumes (beans, lentils, chickpeas, peas), as a source of fibre and plant-based protein, may help to keep blood sugars in check, prevent some types of cancers, and support a healthy gut and heart. And if that isn’t enough of a push to enjoy legumes more often, they’re also good for the planet – with a low carbon footprint.
Cooking tips
- The key to a thick and creamy curry is to use high-quality coconut milk. I love the Aroy-D brand.
- Don’t skim on the aromatic ingredients; onions, garlic and ginger. Remember to keep these finely chopped and brown them in the oil – to release flavour.
- Take your time and allow the curry to simmer for 15-20 minutes (you won’t regret it!)
- Wait to garnish with cilantro till the end. The freshness of the cilantro will add another layer of flavour.
- Make a big batch and freeze it to use on busy weeknights.
Other Vegan Curries You May Like
- Daal Makhani (Coconut Lentil Curry)
- Chickpea Kale Curry Stuffed Spaghetti Squash
- Slow Cooker Black Eyed Beans Curry (Lobia)
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram! Can’t wait to see your photos.
Ingredients
- 1 tbsp olive oil, extra virgin
- 3 onions, medium, finely chopped
- 1.5 tbsp garlic, crushed
- 2 inch ginger, finely chopped
- 1 tsp turmeric
- 1.5 tsp salt, sea salt
- 4 cups coconut milk, thick and creamy
- 8 cups pigeon peas, cooked
- 1 cup cilantro, finely chopped
- 3 chillies, green
Equipment
- pot
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, garlic and ginger and saute for a few minutes until golden brown.
- Add the turmeric and coconut milk and stir well. Once simmering, add the pigeon peas and salt. Stir to mix well.
- Place the lid, and simmer for 15-20 minutes.
- Garnish with cilantro and green chillies.
Notes
- The key to a thick and creamy curry is to use a high quality coconut milk. I love the Aroy-D brand.
- Don’t skim on the aromatic ingredients; onions, garlic and ginger. Remember to keep these fine and brown them in the oil – to release flavor.
- Take your time and allow the curry to simmer for 15-20 minutes (you won’t regret it!)
- Wait to garnish with cilantro once the curry is done. The freshness of the cilantro will add another layer of flavor.
- Make a big batch and freeze to use on busy weeknights.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
YAM Shahzadi,
Haven’t seen you and your beautiful family in Willowdale in a while. I tried making Bharazi today. I put a small tomato as the recipe I was following called for one, it also said to use red chilli powder. However it didn’t end up tasting like the kind I tried in JK or used to get in Nandi. I used one can of coconut milk and one can of pigeon peas. I will try your recipe next time! 👍
Shirin
YAM Shirin, so lovely to see your note today. Shukkar, we are well. Trying to stay home until things settle from a pubic health perspective. Hope and pray that you and family are in the best of health. I hope you enjoy this recipe, let me know how you go 🙂
Really great! I made with lentils instead.
thrilled to hear this. Bon appetit!
Hi, is there an alternative for gungo/pidgeon peas? Eg rose coco beans butter beans etc?
Hi Sabira, I think it could work with black-eyed peas too. Can’t wait to hear how you go 🙂
I made this for dinner last night and it was amazing.