Vegan Vegetable Curry
Vegan Vegetable Curry

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan vegetable curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Vegetable Curry is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Vegan Vegetable Curry is something which I have loved my entire life.

This is a favorite Indian-style vegetarian curry that is easy to make and tastes great, thanks to the plethora of spices and a variety of vegetables. By Ali Vegan Potato and Butternut Squash Curry Vegetable Massaman Curry is a tasty treat that's not too spicy! The blend of spices is just so delicious - there's nothing else out there that tastes like it! Like Panang curry, it takes influence from Malay cuisine.

To begin with this particular recipe, we must first prepare a few components. You can cook vegan vegetable curry using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Vegetable Curry:
  1. Make ready 1 Onion
  2. Make ready 1/2 Carrot
  3. Get 1 clove Garlic
  4. Make ready 1 piece Ginger
  5. Prepare 1 Avocado
  6. Prepare 300 grams Vegetable juice (unsalted)
  7. Take 2 Vegetable stock cubes
  8. Make ready 2 tbsp Olive oil
  9. Take 1 tbsp Your preferred curry spice
  10. Prepare 1 Chili pepper powder

Stir in curry powder, diced tomatoes, Greek yogurt and milk. This vegan curry is a wonderful fragrant mix of spices with potatoes, onions, garlic, ginger, chickpeas, chopped tomatoes, coconut milk and vegetable stock. Simmer it up in a big pot until the potatoes are tender and then serve it topped with some chopped cilantro. Add cumin, cayenne, curry powder, salt, pepper and ginger.

Steps to make Vegan Vegetable Curry:
  1. Grate the onion and carrot. Finely chop the garlic and ginger. (You can use a food processor for this step.)
  2. Add some olive oil to a saucepan. Drain the liquid from the chopped ingredients from Step 1, throw in the pan and stir fry. (You use the vegetable juices later so don't throw them away.)
  3. Once the vegetables are cooked and juicy, add the spice and mix. Adjust the spiciness with the chili pepper powder.
  4. Once the mixture is no longer powdery, add the juice, the liquid from the veggies in Step 2 and the vegetable stock. If you like a runnier curry, increase the amount of vegetable juice or add more water.
  5. Peel the avocado and remove the pit. Cut into cubes.
  6. Once the mixture from Step 4 is cooked, add the avocado and mix in well.

Simmer it up in a big pot until the potatoes are tender and then serve it topped with some chopped cilantro. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. Increase heat to medium-high and stir in the coconut milk. This veggie curry also freezes well so if you make up a batch, pop the leftovers in the freezer and take out when you need a healthy dinner on the fly!

So that is going to wrap this up with this special food vegan vegetable curry recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!