Creamy Vegetable Curry

/Creamy Vegetable Curry

Creamy Vegetable Curry

With a home made curry paste and a base of Sweet potato, mushroom, potato and cauliflower you know it will taste awesome!

Creamy Vegetable Curry
Servings Prep Time
6people 15minutes
Cook Time
Votes: 18
Rating: 4.44
Rate this recipe!
Print Recipe
Creamy Vegetable Vegan Curry
Servings Prep Time
6people 15minutes
Cook Time
Votes: 18
Rating: 4.44
Rate this recipe!
Print Recipe
Creamy Vegetable Vegan Curry
Servings: people Units:
  1. Add the chopped mushrooms, cauliflower, potato, sweet potato and zucchini to a large pot. Set aside - do not put on stove yet.
  2. Next, prepare your curry sauce base: Add tomatoes, pepper, curry powder, cashews, sugar, desiccated coconut and sea salt to a blender. Blend for 1 to 2 minutes until nice and creamy. Set aside.
  3. Get your pot and put it on medium-high heat. Add 2 tbs of vegetable stock and stir for about 5 minutes to get the vegetables heated through and starting to steam in their own juices a little.
  4. Add the creamy curry sauce and stir through for about 3 minutes to evenly coat the vegetables.
  5. Add the chickpeas and mix through.
  6. Add spinach leaves to the pot.
  7. Pour over the vegetable stock.
  8. Put lid on pot and let the spinach steam for about 3 to 5 minutes until wilted.
  9. Remove lid and stir wilted spinach through curry. Put lid back on, lower heat and let simmer to 45 minutes (or until vegetables are soft).
  10. Serve this delicious creamy vegetable curry with your favorite chutney, poppadoms and rice! YUM!
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By |2016-03-31T12:23:31+10:00December 6th, 2013|Recipe|16 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Gloriann May 3, 2015 at 1:25 pm - Reply

    I love your YouTube channel and the ease of your plant-based recipes. Are you planning on making a video for this vegetable curry recipe? It looks delicious! Keep up the great work!

    • Anja May 3, 2015 at 11:32 pm - Reply

      I have a huge to do list for my recipes… I’ll add it this to it. Not sure how soon I will get to it though. Thanks for your lovely feedback and glad you are enjoying the recipes and channel 🙂

  2. Tony July 31, 2015 at 6:06 am - Reply

    I’m not really one for vegan food (still eat meat, sorry ) but you have some mighty tasty looking recipes on your site. I will be trying out your smoked paprika cheese and banana bread recipes tonight as they look super healthy. I’m intrigued by your potato crusted quiche also. Thanks heaps for the recipes.

    • Anja August 4, 2015 at 7:13 am - Reply

      Happy that you are eating MORE vegan options 🙂 It’s really a tasty world of food once you discover all of the fantastic ingredients and recipes.

  3. Alex October 2, 2015 at 11:49 am - Reply

    Anja, I just cooked this today and it was so delicious and easy to make! Thanks 🙂

    • Anja October 7, 2015 at 1:33 pm - Reply

      So glad you like it 🙂

  4. Jennifer January 9, 2016 at 2:19 am - Reply

    Greetings from Sri Lanka. I came across your YouTube videos and website by accident. I am a vegan and I am constantly searching for recipes to try out. Your recipes look delicious. Our main meal is lunch so I will use the dinner recipes for lunch.
    Love your cheery manner.

    • Anja January 12, 2016 at 9:45 am - Reply

      Welcome Jennifer and thank you so much for your lovely feedback x

  5. Margit February 18, 2016 at 6:20 pm - Reply

    Dear Anja, I am writing to you from Romania 🙂 I look at your recipes almost every day. They are fantastic and a source of inspiration for a family of four. We have been vegans for the last 7-8 years. I like your recipes because they are easy to make and they don’t require unusual ingredients. I made this curry and it was delicious. I could recommend it to anybody! I am holding cooking classes and I would like to ask for your permission to present this curry recipe some time in the near future. Many thanks for your time and willingness to share. God bless you!

    • Anja February 23, 2016 at 12:40 pm - Reply

      Thank you for your lovely feedback Margit. So glad you are enjoying the recipes. I would be delighted for you to share the recipe as long as you have reference on there to my website. x

      • Margit Szallos-Farkas February 23, 2016 at 5:36 pm - Reply

        Certainly, dear Anja. I will do that. It will not be on the internet, but on the printed recipes we give at the cooking class. Margit

  6. N.Ramos April 20, 2016 at 5:49 am - Reply

    I made this last night…….IT WAS AMAZING!!!! I added more curry. mm mm good!!!!

  7. Janet Jones June 5, 2016 at 10:23 am - Reply

    I made this today. I didn’t have cauliflower, but I had a cut up butternut squash. So I subbed the squash for the cauliflower and potatoes. The sauce was so good, I left out the sugar and used 3 tablespoons low fat coconut flakes. I also cannot cook without adding onions and garlic, so I sautéed an onion and a clove of garlic in the pan with the curry powder and an additional tsp of turmeric for the health benefit. Cooking the spices like this developers the flavor better. Instead of spinach I put in a bunch of cut up kale, since it needed to be used up. I needed more than 2 tbsp of veggie stock to keep the food from sticking. It came out great! I love recipes like this that are forgiving so you can use ingredients you have on hand and still get a great result, thanks so much!

  8. Samantha February 20, 2017 at 5:23 am - Reply

    OMG. This is an amazing recipe, we ate it for dinner tonight and I have left overs for lunch (so looking forward to that). It’s a keeper. Thoroughly recommended. Thank you Anya. Love your work.

  9. Moira March 7, 2017 at 4:08 am - Reply

    Anja, I made this a little differently as I could not find sweet potato here in Spain right now so I used pumpkin which disintegrated and made it very creamy. I also added a lot more spinach as we just love wilted spinach.
    It was delicious. Again thank you for sharing a great recipe 🙂

    • Anja May 18, 2017 at 7:01 pm - Reply

      Your variation sounds delicious!

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