Recipes

Vegan curry in a hurry

January 14, 2020
Curry Sauce
  • 1/2 Japanese pumpkin cut into small squares (skin off)
  • 1.5 cups of vegetable broth + 1/2 cup water
  • 1/2 cup of cashews
  • 2 large garlic cloves diced (or 4 small ones)
  • 1 Tablespoon curry powder
  • Juice of half a lime
Curry filling
  • 1/2 cauliflower head chopped into florets
  • 1 broccoli head chopped into florets
  • 1 large zucchini chopped into half and then sliced into 1cm pieces
  • 1 large carrot cut as zucchini
  • 1 tablespoon of coconut oil
  • I used buckwheat soba noodles but feel free to use what you like!
  • 400g can of chickpeas
  • salt and pepper
Toppings
  • Coconut yoghurt
  • Garlic sauce
  • Sesame seeds
  • Shredded kale or seaweed
  • Extra squeeze of lime
STEP 1.

Heat the coconut oil a large pot over medium, add a generous few grinds of salt or a large pinch and pepper. Add the carrot and cauliflower and cook for about 4 minutes.

STEP 2

Now add the remaining vegetables and chickpeas, continue cook on medium heat for another 5 or so minutes.

STEP 3

Place all the sauce ingredients excluding the lime into a pot. Bring to boil, then simmer until pumpkin and cashew are soft.

STEP 4

Now add the lime juice. Place into a food processor and blend until the sauce is smooth but not overdone.

STEP 5

Add the sauce to vegetables and simmer on low for roughly 5 minutes.

STEP 6

Cook the buckwheat noodles (or noodle/grain of choice).

STEP 7

Serve noodles into bowls, ladle curry sauce over.

Optionals

Top with a dollop of coconut yogurt, a smear of garlic sauce, some shreds of seaweed and a sprinkle of seeds