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Easy Vegan Coconut Curry

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4 Servings

kikkoman products used:


1 cup brown rice, uncooked
1/2 cup low-sodium vegetable broth (or 1 tablespoon coconut oil; if you cook with oil)
1/2 white onion, diced
1 small clove garlic, minced
A pinch of sea salt and black pepper
1-inch knob of fresh ginger, minced
1.5 tablespoons red curry paste
1 green bell pepper, sliced
1/2 head of cauliflower, florets
1 small head of broccoli florets (about 1 cup)
1 cup frozen edamame
1 can light coconut milk
1/2 cup low-sodium vegetable broth
2 tablespoons Kikkoman Soy Sauce
1 tablespoon raw coconut sugar
1 tablespoon Kikkoman Sriracha Hot Chili Sauce
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric (or fresh)
1/2 teaspoon garam masala


Green onion
Fresh lemon juice
Sesame seeds
Red pepper flakes


Start by cooking the brown rice according to the directions. Meanwhile, heat the veggie broth in a large saucepan or pot to medium heat. Sauté the onion and garlic until translucent. 3-4 minutes. Add a pinch of sea salt and pepper. Next stir in the ginger and red curry paste then sauté for 2 minutes.

Stir in the bell pepper, cauliflower, broccoli and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally and adding a splash more of veggie broth/water as needed, if you feel like it’s getting dry. Now pour in the can of coconut milk, 1/2 cup veggie broth, soy sauce, coconut sugar, Sriracha, curry powder, turmeric and garam masala. Stir until well combined. Bring to a boil then reduce heat to simmer about 8-10 minutes. Turn off heat.

Serve over brown rice and garnish with optional toppings.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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