Vegan Vegetable Curry Recipe

Name: Vegan Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Onion; 1/2 Carrot; 1 clove Garlic; 1 piece Ginger; 1 Avocado; 300 grams Vegetable juice (unsalted); 2 Vegetable stock cubes; 2 tbsp Olive oil; 1 tbsp Your preferred curry spice; 1 Chili pepper powder

Servings: persons

1
Grate the onion and carrot.
2
Finely chop the garlic and ginger.
3
(You can use a food processor for this step.)
4
Add some olive oil to a saucepan.
5
Drain the liquid from the chopped ingredients from Step 1, throw in the pan and stir fry.
6
(You use the vegetable juices later so don't throw them away.)
7
Once the vegetables are cooked and juicy, add the spice and mix.
8
Adjust the spiciness with the chili pepper powder.
9
Once the mixture is no longer powdery, add the juice, the liquid from the veggies in Step 2 and the vegetable stock.
10
If you like a runnier curry, increase the amount of vegetable juice or add more water.
11
Peel the avocado and remove the pit.
12
Cut into cubes.
13
Once the mixture from Step 4 is cooked, add the avocado and mix in well.

113

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.

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

You need 10 ingredients. The key ingredients include: 1 Onion, 1/2 Carrot, 1 clove Garlic, 1 piece Ginger, 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

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