Creamy Vegetable Curry
Creamy Vegetable Vegan Curry
This creamy vegetable curry is a mouthwatering taste sensation! With a simple home made curry paste, the fresh flavors are super tasty. Great served with rice, quinoa or cauliflower rice!
Servings Prep Time Cook Time
6people 15minutes 45minutes
  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!