Vegan Bok Choy Indian Curry


  • 2 tablespoons coconut oil or olive oil
  • 1 onion peeled and finely diced
  • 2 cloves garlic peeled and finely chopped
  • 1 tablespoons curry powder
  • 1/2 teaspoons ground tumeric
  • 1/2 teaspoons ground fenugreek
  • 1 tablespoons fresh grated ginger
  • 2 bok choy washed, feet removed, and roughly chopped
  • 14 ounces unsweetened coconut milk or full fat coconut cream
  • 1/2 cups vegetable stock

Preparation Time

15 mins

Cooking Time

15 mins



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A bowl of Vegan Bok Choy Indian Curry on top of a napkin
  1. Heat oil in a large skillet, add onions and garlic. Stir fry for 1-2 minutes max or until fragrant and golden.

  2. Add all the ground spices: curry powder, turmeric, fenugreek and grated ginger. Stir fry 30 seconds to 1 minute until fragrant.

  3. Add the roughly chopped Bok Choy and toss with tongs until it wilts, then cover and reduce to medium/low heat to simmer 3-4 minutes.

  4. Uncover and cook for 3 - 4 minutes on high/medium heat to evaporate the vegetable juice slightly.

  5. Stir in coconut milk and vegetable stock, then continue cooking for 10 more minutes until a thick liquid reduces.

  6. Serve with a squeeze of lemon juice, chili flakes, and fresh coriander.