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Vegan Curry
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Vegan Curry

This curry is delicious and full of nutritious superfood vegetables and spices that your body loves. You can make this curry without it being spicy hot if you want. 
Course Main Course
Cuisine Indian
Keyword vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Diana Herrington

Ingredients

  • 1 onion, finely chopped
  • 1 eggplant/aubergine, chopped
  • 2 potatoes, chopped into cubes
  • 3 cloves garlic, chopped
  • 1/2 red pepper, chopped
  • 1 tsp black mustard seeds
  • 3 tsp cumin
  • 2 tsp coriander
  • 1/2 tsp cardamom seeds, crushed
  • 1/2 inch piece fresh ginger, grated
  • 1 Tbsp turmeric
  • 1/2 pkg creamed coconut
  • 1/2 cup water
  • 1 tsp Himalayan salt
  • 1 cup peas or green beans (can be frozen)
  • 1/2 - 2 tsp cayenne pepper depending on how hot you like it!!
  • 1/4 cup coconut oil

Instructions

  • In a pan saute the onion, eggplant/aubergine, potatoes, and garlic in coconut oil until everything is lightly browned.
  • Add the black mustard seeds, cumin, coriander, cardamom, turmeric and grated ginger and fry for a few minutes longer.
  • Mix in the creamed coconut water, and salt to the mixture.
  • Simmer together for another 20 minutes.
  • Now add your frozen peas or green beans and red pepper to the pan.
  • Simmer until most of the liquid has evaporated but everything is still the consistency of a sauce.
  • Season it to taste with cayenne pepper, depending on how hot you like it.
  • Serve this tasty vegan curry with rice and chutney.

Notes

Here is a link to Tasty Tomato Chutney for Your Meals is Easy to Make. You can make this in advance.
Learn more about these healthy superfoods: coconut oil, onion,  eggplant, potatoes, garlic, red pepper, ginger, Himalayan salt,  peas or green beans.
What I like about making my own curry is that I can leave out the chili as I do not like spicy food at all and I like the flavours of all the other spices very much.