Dinner · Lunch · Vegetarian
Vegan Vegetable Curry
Vegan Vegetable Curry. Made with vegetable broth, curry powder and ginger. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 10 grams ginger, fresh
- 500 grams cauliflower, fresh
- 200 grams lentils, red
- 200 grams potatoes, waxy
- 100 grams cashews
- 200 grams chickpeas
- 100 grams French beans, fresh or deep-frozen
- 300 milliliters of vegetable broth
- 200 milliliters of coconut milk
- 2 large carrots
- 1 onion
- 2 tablesppon oil
- 2 tablesppons of yellow curry powder
- 1 tablespoon Garam Masala
- 2 chilli peppers, red
- coriander, fresh
- salt
- pepper
How to make Vegan Vegetable Curry
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Peel onion and ginger and finely dice.
- 02
Wash the fresh cauliflower and divide into florets.
- 03
Peel carrots and cut into thin slices.
- 04
Wash beans and cut in half diagonally.
- 05
Cut chilli into thin strips.
- 06
Peel the potatoes and cut them into thin slices.
- 07
Heat the oil in a roasting tin.
- 08
Sauté the onion, ginger, chilli and lentils at medium heat.
- 09
Add the carrots, the potatoes, the cauliflower and the beans and sauté for another 3 to 4 minutes while stirring.
- 10
Mix in well the curry powder and Garam Masala.
- 11
Add the vegetable broth and coconut milk, boil and simmer for 15 minutes at medium heat.
- 12
Meanwhile, brown the cashews in a frying pan and let it cool down briefly. Then chop roughly.
- 13
Add the cashews and chickpeas to the curry and mix well again.
- 14
Simmer for another 5 minutes.
- 15
Wash the fresh coriander, dry it, then roughly chop and place it in a small bowl.
- 16
Season the vegetable curry with salt and pepper.
- 17
Serve together with the coriander.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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