A classic from Nairobi, 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 madazi (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