Vegetable Curry

Vegetarian Vegetable Curry is a delight for vegetarians and non vegetarians alike. The simple flavours and body of the vegetables make this recipe a meal that’ll fill even the heartiest of appetites.  The lovely textures of the blended cashew nuts into a cashew milk makes the sauce lovely and creamy. Furthermore, the number of vegetables that could be used is immense. Hence you could adjust the ingredients according to the seasonal availability and your taste buds. Also, you can freeze this so its ideal to make in bulk and store for another day.

Vegetable Curry Tip:

To increase portions, add Tofu or additional vegetables. Serve on a bed of fragrant rice for a first class meal.

Vegetable Curry

Simple, hot and filling. Everything you need in a curry. Don't turn your nose up on a vegetarian curry.

4.69 from 48 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 3 hours hours 40 minutes minutes

Servings: 4 people

Calories: 204kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 350 ml Vegetable Stock
• 180 ml cold water
• 2 medium red onions peel/slice
• 30 g Root ginger finely chopped
• 2.5 tbsp curry powder
• 2 stalks celery diced
• 300 g carrots peel/discs
• 2 medium sweet potatoes peel/dice
• 220 g cauliflower cut into florets
• 16 in Cherry Tomatoes cuthalf
• 60 g baby spinach
• 1/2 tbsp coconut oil rapeseed
• 4 cloves garlic mince
• 1 fresh red chillies finely chopped
• 70 g raw cashews
• 320 g butternut squash chunks
• 1 tbsp tamari sauce
• 20 g coriander finely chopped
• 1 pinch Salt to taste
• 1 pinch Pepper to taste
• 1/4 bunch coriander chopped/garnish

Instructions

• In a small bowl, cover the raw cashews with cold water and allow to soak for 3-4 hrs at least or overnight. The cashews will puff up
• Drain the cashews, then place them in a blender or food processor with 180ml of fresh water. Blitz to form a cashew milk
• In a big pot, melt coconut . Add sliced red onions, crushed garlic, chopped ginger, chopped red chillies and diced celery. Brown for about 4 -5 mins on a medium heat
• Add the chopped sweet potato, carrots, squash. Cook for about 5 mins
• Add the curry powder and coat the vegetables for about 1 minute.
• Add the vegetable stock, tamari or soya sauce.
• Bring the pot to the boil, then reduce the heat for 3-4 minutes
• Now add the halved cherry tomatoes and tofu chunks (if using) and cook for 7-8 mins
• Then add the cauliflower florets and pepper slices. Cook for about 3 mins, until vegetables are soft
• Stir in the cashew cream. Heat through for about 3 mins
• Turn off the heat and stir in the baby spinach and most of the chopped fresh coriander.
• Season with salt and pepper to taste
• Plate up & serve with a garnish of freshly chopped coriander
• Enjioy

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 836mg | Fiber: 7g | Sugar: 8g