Easy Plant-Based Vegetable​ Curry

Our go-to favourite curry is not an ordinary curry – it’s not a typical stir-fry either. This is an international curry twist, creamy and delicious.

Jump to the recipe

In case I’m over-prepared (It might happen from time to time) I will chop up some vegetables at the weekend, stored them in containers in the fridge and dinner is ready in no time.
.
.
What do I love about this curry? It’s creamy, it’s fresh and flavourful.
.
Easy Plant-Based Vegetable Curry
.
You can serve it with white, red, brown or black rice. Also, add some chickpeas if you fancy them, they are sooo good for you. If you like it spicy, chop up some fresh chilli!
..bildschirmfoto 2019-01-11 um 17.32.59
Recipe: Easy Vegetable Curry
(Plant-Based)
 

ESSENTIAL INGREDIENTS

1 cup cashew nuts (soaked & drained)

1 cup of water

1/2 thumb ginger (finely chopped)

2 finely chopped shallots

1 roughly chopped bell pepper

3-4 finely sliced carrots

2 cups quartered shiitake

1 tbsp Ras El Hanout

1 tbsp caramelized garlic

¼ tsp salt

¼ tsp freshly ground pepper

1 tbsp miso paste

lime juice & zest to taste

2 cups chopped kale

OPTIONAL EXTRAS

any sort of rice

chickpeas

INSTRUCTION

① Soak the cashew nuts overnight or for 2h in hot water. Discard the soaking water and blend with 1 cup fresh water until nice and creamy. Set aside. Steam some rice.

② Sauté the ginger and the shallots on medium heat.

③ Stir-fry one sort of vegetable at a time starting with the bell pepper. Then add carrots and the shiitake. Stir-fry until the start browning. You are looking for roasting flavours (they will also get stuck to the bottom of the pot/pan).

④ Add the Ras El Hanout spices, stir and quickly add a splash of water. This will release all the roasting flavours from the bottom of the pan/pot.

⑤ Add the cashew cream along with all the other spices. Bring to a boil, then reduce to a simmer. Simmer until you have the desired consistency of your vegetables (5-15 minutes). Mix in the kale just before serving.

NOTES

Chop in some of your favourite vegetables or add some chickpeas. If you double the amount and store the leftovers it in the fridge for 1-2 days flavours will intensify and vegetables will become softer so make sure not to overcook them.

print-iconPrint Recipe & Subscribe to my Newsletter

.
Leave me a comment if you make this recipe. I am looking forward to receiving your feedback!
.
xKat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s