This easy vegan vegetable curry is one of my family staples.
One of my favourite bulk cooking meals is this super easy vegan vegetable curry. It is one of my most adaptable recipes: make it hotter or milder, with whatever vegetables are in season. It’s very cheap to make and freezes well. I make it mild enough for the kids but if you prefer a hotter curry then you can add more spice. This curry is vegan, gluten free and (if you use xylitol) cane sugar free. Yum!
Ingredients (serves 4-6)
- 1 inch piece of ginger, chopped
- 4 cloves garlic, chopped
- 1/2 head of broccoli, cut into small florets
- 4 carrots, diced
- 2 medium onions, diced
- 1/2 cup kale, chopped
- 1/2 cup spinach, chopped
- 5 mushrooms, chopped
- 1 parsnip, diced
- 2 tins chopped tomatoes
- 2 tbsp mild madras powder
- 1 tbsp sugar or xylitol
- A generous glug of vegetable oil or coconut oil
- Over a medium heat, gently fry the ginger and onions until soft.
- Add the garlic, broccoli, carrots and parsnip and put the lid on. Stir every 5 mins or so for the next 20 minutes.
- Add mushrooms, kale, spinach and mild madras powder and stir well. Fry gently for another 5 minutes.
- Add the chopped tomatoes and the sugar or xylitol and heat through.
- Season as desired and serve with rice.
Top Tips – Make Your Vegan Vegetable Curry Even Better
- To make this even easier, you could use frozen, prepared veg. Defrost in the fridge in advance for super speed!
- Chickpeas and lentils work very well in this curry too.
- Dice some broccoli stalk and add it in. Less waste, more nutrients!
- Don’t be afraid to play around with the quantities and ingredients – this recipe is a blank canvas. Make it your own!
Friends and family alike love my vegetable curry. It’s something I always have in my freezer for an easy ready meal. What veggies do you like to put in your curry? Let me know how you get on.