Hearty spiced vegan vegetable curry

Recipe from: 12 August 2016
hearty spiced vegan vegetable curry, vegan, vegeta

Ingredients 17
Servings 6
Time 10 min

Ingredients

  • 4
    c
    broccoli florets
  • 4
    c
    cauliflower florets
  • 2
    c
    carrots, cut into rounds
  • 2
    c
    green beans, chopped
  • 1
    c
    frozen green peas
  • 2
    c
    butternut, chopped into squares
  • 400
    g
    butter beans – if tinned, opt for organic with no sugar added
  • 1
    tsp
    ground cinnamon
  • 1
    Tbs
    Himalayan salt
  • 1
    tsp
    ground cumin
  • 1/2
    tsp
    ground cloves
  • 5
    whole dried bay leaves
  • 1
    Tbs
    masala curry powder
  • 1
    Tbs
    medium heat curry powder
  • 1
    tsp
    fresh ginger
  • 1
    onion, finely diced
  • olive oil
 

Method

45 min
 

Place olive oil in a large cooking pot and allow to heat up. Add onion, ginger and salt and sauté on medium heat until slightly brown, about 2 mins. Add all spices and bay leaves and sauté further for 1-2 minutes to unlock the flavour of the spices.

Add broccoli, cauliflower, butternut, green beans and carrots to onion mix and fry for 4 minutes until veggies begin to soften. Now add green peas and continue to cook. Add a little water, reduce stove heat to low and allow to cook for 10 mins, stirring intermittently.

Add butter beans along with water from the can and stir into curry. Allow to simmer gently on lowest heat for 30 minutes. Check regularly to make sure bottom of the pot isn’t burning. Stir every so often to mix in flavours. If required, add a little water to soften.

After 30 minutes, vegetables should be soft and curry should have thickened well. Once cooked, remove from heat and place in serving dish.
Serve hot, and enjoy as is (or over some brown rice).

Reprinted with permission of Caralishious. To see more click here.


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Read more on: recipe  |  vegetarian  |  food24  |  curry  |  vegan
 

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