Quick + Easy Veggie Curry

By , On , In Entrees, Recipes, All Recipes

Curry…the mere word makes my mouth water. This very easy plant-based curry may not be totally authentic, but it’s inspired by the flavors and aromas of traditional Thai curry- fairly well. You can serve it with brown rice and a basic green salad, and some fresh sprouts for a satisfying nutrient dense meal.

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Quick + Easy Veggie Curry

Delicious Thai-inspired comfort and warmth in a hurry! Packed full of fiber-rich and nutrient-packed vegetables to keep you satisfied for hours. 
Course: Main Course
Servings: 4

Ingredients

  • 2 Tbs coconut oil
  • 1 shallot diced
  • 1-3 inch piece of ginger peeled and minced (amount depends on your liking)
  • 1 large yam peeled and diced
  • 2 large carrots peeled and sliced
  • 4 stalks of celery sliced
  • 1 small head of broccoli broken into small pieces (about 2 cups)
  • 1/4 tsp ground cardamon
  • 1/2 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp turmeric powder
  • 1 tsp sea salt or to taste
  • 1 lemongrass stalk roughly chopped
  • 1/4 tsp cayenne pepper optional
  • 1 1/2 cups coconut milk
  • 2 Tbs raw pumpkin seeds (or cashews)

Instructions

  • First prep all your veggies and lemongrass. Wash them well, peel the shallot, yam and carrots, chopped, dice, and slice according to above suggestions.
  • Heat oil over medium-high heat in a large heavy pan or pot. Add the shallot, reduce heat to medium and cook 2 to 3 minutes or until shallot begins to soften.
  • Add the minced ginger, give it a quick stir, then add the spices - cardamon, coriander, cinnamon and finally the turmeric. Add a splash of water, stir it all up, cover and continue to cook for another 2-3 minutes. Keep a close eye on it so it doesn't stick to the pan and burn.
  • Add the diced yams and about 1 cup of water. Bring to a boil, cover and simmer until potatoes are tender about 10-15 minutes.
  • Now add the rest of the veggies, carrots, broccoli, celery and chopped lemongrass.
  • Sprinkle in salt and cayenne, stir, cover and cook for another 10 minutes.
  • Add the coconut milk and heat through. Stir in pumpkin seeds. Remove from heat and serve.

Notes

Substitutions: Brocolli, celery, carrots: 6 cups of any chopped veggies you like! Coconut Milk: Any other plant-based unsweetened milk Shallot: 1/4 cup diced red onion
Did you make this recipe?Tag @activevegetarian on Instagram so we can share it.

Enjoy and let’s eat!

PS. If you’re into curries, also be sure to check out our Vegan Thai Curry In a Hurry, Tempeh Curry with Sweet Potatoes and Asparagus or Vegan Vegetable Korma. 

      

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