This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. You can throw in whatever veggies you have lying around so it’s absolutely perfect for using up leftovers for a great weeknight meal!
If you’re like me and have about a gazllion spices in your cupboard, and are looking for a way to use some of them, then look no further, this curry is IT. You know it’s a goodun when your husband gets home from work and the first thing he says is “wow something smells good!”. I promise this one won’t disappoint…
I’ve chosen aubergine, carrots, zucchini, bell peppers and chickpeas as a base for my curry, but if you have other things lying around in your fridge you want to use, go ahed and add it in, there’s really no hard and fast rule here. The chickpeas add a touch of good protein and have a wonderful, melty flavour which blends with a curry so wonderfully.
Then there’s the sauce, oh my goodness the sauce guys. It starts off with a blend of turmeric, curry powder, cumin and coriander, toasted with the vegetables until it becomes fragrant, then mixed with thick, creamy coconut milk. The coconut milk just absorbs the flavours of all the spices and vegetables, bringing everything together in a delicious, thick vegetable curry.
You have to try this one for yourself one night this week!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
- 1 White Onion
- 1 Clove of Garlic
- 1 Carrot
- 1 Zucchini
- 2 Bell Peppers I chose a red and yellow, but you can use whatever you like
- 1 Aubergine (Eggplant)
- 1/2 Can Chickpeas Drained and rinsed
- 2 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Curry Powder You can increase this if you like your curry hot
- 2 tbsp Golden Sultanas
- 1 can Coconut Milk
Ingredients
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- Dice all the vegetables into 1/2cm cubes, this will help everything cook evenly.
- Add a little olive oil into a large pot and heat on a medium high heat. Add the onion and saute for a few minutes until the onion begins to soften.
- Add the garlic, carrots and aubergine and continue to cook for another 5 minutes. Add the remaining vegetables with the spices and stir so everything is coated with the spice. Cook like this for 2-3 minutes to give the spices a chance to release all their flavour.
- Add the coconut milk, stir, add a lid, reduce the heat to low and simmer for 20-25 minutes. You can test if the curry is ready by sticking a knife through one of the pieces of carrot, if it's soft it is done. If it needs longer, just pop the lid back on and keep simmering. Add the sultanas about 5 minutes before the end of the cooking time.
- Serve over couscous with some fresh coriander chopped on top!
The curry keeps well in the fridge for 3-5 days in an airtight container. Reheat thoroughly before serving.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
