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Vegan curry recipe

Published Sep 2, 2016


Ok so this is recipe is so good! I have yet to find a single person who hasn't gone crazy for it!

This curry is anti-inflammatory, high in anti-oxidants, high in plant based protein and rich in vitamins and minerals. You can eat it on its own because it comes out so thick and dense. It's very filling, satisfying and so warming…perfect for a chilly night in!

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Serves 6| Ready in 45mins


  • 4 cups broccoli florets
  • 4 cups cauliflower florets
  • 2 cups carrots - cut into rounds
  • 2 cups green beans - chopped
  • 1 cup frozen green peas
  • 2 cups butternut - chopped into squares
  • 400g butter beans - if tinned, opt for organic with no sugar added
  • 1 tsp. ground cinnamon
  • 1 tbsp. Himalayan salt
  • 1 tsp. ground cumin
  • ½ tsp. ground cloves
  • 5 whole dried bay leaves
  • 1 tbsp. masala curry powder
  • 1 tbsp. medium heat curry powder
  • 1 tsp. fresh ginger
  • 1 onion - finely diced
  • Olive oil


Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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).

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