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Lauren Caris Cooks

Vegan recipes & lifestyle

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Vegetable Curry with Turmeric Coconut Sauce

1st June 2016 Mains

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!

This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!

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…

This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!

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.

This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!

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.

This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!

You have to try this one for yourself one night this week!

The Easy, Delicious, Vegan e-book is a vegan recipe book by Lauren Caris Cooks

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Print Recipe
Vegetable Curry with Turmeric Coconut Sauce Yum
This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!
This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 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
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 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
This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!
Instructions
  1. Dice all the vegetables into 1/2cm cubes, this will help everything cook evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over couscous with some fresh coriander chopped on top!
Recipe Notes

The curry keeps well in the fridge for 3-5 days in an airtight container. Reheat thoroughly before serving.

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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.

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  1. Faith Dwight says

    5th July 2017 at 8:26 pm

    Hey! I’m making this AS WE SPEAK. It smells amazing. Just wondering – does it need any salt?

    Reply
    • Lauren Caris says

      5th July 2017 at 10:51 pm

      Hi Faith!! I think you can just taste it and add however much salt you feel it needs :) Hope you enjoyed it!!

      Reply
  2. Lewis Chessis says

    30th August 2016 at 11:25 pm

    Hi Lauren
    Hope you’re doing well.
    Just made this curry but switched out the aubergine for sweet potato and the cous cous for quinoa. It was amazing, probably going to try that Moroccan stew next!
    Lewis

    Reply
    • Lauren Caris says

      31st August 2016 at 10:52 am

      Hey Lewis, nice to hear from you! Sounds great I’m so glad you liked it!

      Reply
  3. Carolyn says

    5th June 2016 at 12:19 pm

    Looks great – how much coconut milk do you use?

    Reply
    • Lauren Caris says

      5th June 2016 at 3:52 pm

      Thanks! 1 can of coconut milk :)

      Reply
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