A classic from Nairobi, and Tanzania, East Africa, this easy Vegan Coconut Curry, aka Bharazi, will make your taste buds dance. Perfect as a one-pot dinner, this mouthwatering creamy sauce is infused with the flavors of coconut, onions, garlic, ginger, turmeric and cilantro – to create a flavor-packed plant powered dish. Meatless Monday….check!
Yes, it’s heating up here in Toronto, and am dishing out a vegan coconut curry recipe. Well, lets just say, this is what curry dreams are made of; done in under an hour, super yummy, and all the action in one pot! No matter how hot it gets, there’s always time for a curry.
If you’ve ever been to East Africa, then you’ve surely tried this addictive combo of bharazi and mandazi (coconut donut-style bread) for breakfast. It’s typically found in small restaurants or sold by street vendors. I love to serve my vegan coconut curry with grilled veggies, as a low carb option. But honestly, it tastes great with roti too. We enjoy it as a breakfast, lunch and dinner option!
How To Make Vegan Coconut Curry (Bharazi) – Step By Step
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 flavors 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 foot print.
Do Pigeon Peas Need To Be Soaked?
If you’re using raw pigeon peas, I’d recommend sprouting them, in a bowl of water for several days. Sprouting can help to increase the digestibility of pigeon peas and does change the flavor slightly. If you’re short on time, opt for cooked pigeon peas. Trust me, your vegan coconut curry will still taste mega delish!
Top Tips For Making Vegan Coconut Curry (Bharazi)
- 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 finely chopped 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 till the end. The freshness of the cilantro will add another layer of flavor.
- Make a big batch and freeze 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)
Tell me, what’s your best memory of curry? Have you tried my vegan coconut curry recipe before? Leave me a comment and share your all-time fave curry recipe?
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, Facebook and twitter! Can’t wait to see your photos.
Bharazi (Vegan Coconut Curry) | Easy East African Recipe
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
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.
I made this for dinner last night and it was amazing.