Creamy Vegetable 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 |
Ingredients
- 200 g Mushrooms rinsed and quartered
- 1/2 head Small Cauliflower washed and chopped (include green stems)
- 4 medium Potatoes peeled and diced
- 1 medium Sweet Potato (Kumara) peeled and diced
- 2 small Zucchini washed and diced
- 2 tbs Vegetable Stock (low sodium)
- 1 can Diced Tomatoes
- 1/4 tsp White Pepper
- 2 tbs Curry Powder
- 1/2 cup Cashews
- 1 tsp Coconut Sugar (or raw sugar)
- 1 tbs Desiccated Coconut
- 1 tsp Celtic Sea Salt
- 1 can (400g) Chickpeas drained and rinsed
- 100 g Baby Spinach washed
- + 1 cup Vegetable Stock (low sodium)
Instructions
- Add the chopped mushrooms, cauliflower, potato, sweet potato and zucchini to a large pot.
Set aside – do not put on stove yet.
- 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.
- 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.
- Add the creamy curry sauce and stir through for about 3 minutes to evenly coat the vegetables.
- Add the chickpeas and mix through.
- Add spinach leaves to the pot.
- Pour over the vegetable stock.
- Put lid on pot and let the spinach steam for about 3 to 5 minutes until wilted.
- 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).
- Serve this delicious creamy vegetable curry with your favorite chutney, poppadoms and rice! YUM!
