Vegan Vegetable Curry Recipe

Name: Vegan Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Paste:; 4 green chile peppers; 3 tablespoons grated fresh coconut; 1 (1 inch) piece ginger root, minced; 4 cloves garlic; Curry:; 2 tablespoons vegetable oil; 3 onions, chopped; 1 small head cauliflower, cut into florets; 3 small potatoes, peeled and cubed; 1 1/2 (10 ounce) packages frozen peas; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; salt to taste; water to cover; 1/4 cup chopped fresh cilantro; 1 teaspoon garam masala

Servings: persons

Curry Paste:
4 green chile peppers
3 tablespoons grated fresh coconut
1 (1 inch) piece ginger root, minced
4 cloves garlic
Curry:
2 tablespoons vegetable oil
3 onions, chopped
1 small head cauliflower, cut into florets
3 small potatoes, peeled and cubed
1 1/2 (10 ounce) packages frozen peas
1 teaspoon ground turmeric
1 teaspoon ground coriander
salt to taste
water to cover
1/4 cup chopped fresh cilantro
1 teaspoon garam masala

1
Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor; grind into a paste.
2
Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes.
3
Sprinkle with fresh cilantro and garam masala right before serving.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Curry Paste:, 4 green chile peppers, 3 tablespoons grated fresh coconut, 1 (1 inch) piece ginger root, minced, and more.

Yes, Vegan Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Vegetable Curry

How did you like this recipe?

Frequently Asked Questions