Vegan Curry

Vegan Curry Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


2 Tbsp Olive Oil

1 Tbsp Minced Ginger

1 Tbsp Crushed Garlic

1 Medium Onion White, Yellow or Brown, Chopped

2 Tbsp Mild Curry Powder*

1 tsp Ground Coriander

1 tsp Ground Cumin

1/2 tsp Ground Turmeric

1/2 tsp Cayenne Pepper

3 Medium Sweet Potatoes (4 and 1/2 cups/600g) Chopped

1/4 cup Tomato Paste (65g)

14 ounce Can Chopped Tomatoes (1 Can, 400g)

1 cup Vegetable Stock (240ml)

14 ounce Can Coconut Milk (1 can, 400ml) Full Fat, Unsweetened

2 cups Broccoli Florets (180g)

2 cups Cauliflower Florets (180g)

3 Small Zucchini Sliced

3 cups Baby Spinach (90g)

1 tsp Coconut Sugar

For Serving:

Basmati Rice

Fresh Chopped Cilantro


1Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.

2Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.

3Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.

4Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.

5Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.

6Serve with basmati rice and fresh chopped cilantro.

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