Easy Vegan Vegetable Curry

Scan your fridge, and grab whatever leftover veggies you can find! This versatile recipe is the perfect way to save them from going to waste. Plus, it'll save you so much time. So get creative, and enjoy!

Easy Vegetable Curry

Curry Sauce

• 2 tbsp yellow curry powder

• 1/4 cup tomato paste (canned)

• 2 chilies (medium-hot)

• 1/2 tsp sea salt

• 1 tbsp ginger (minced)

• 1 1/2 tbsp garlic (minced)

• 1 cup coconut milk (canned)

• 1 bunch cilantro (fresh)

• 1 cup vegetable broth

• 1 tsp cumin (ground)

• 1 tsp olive oil

Suggested Vegetables

• 3 medium potatoes (or sweet potatoes)

• 1 medium carrot (sliced)

• 1 large red bell pepper (seeded, diced)

• 1 medium onion (diced)

• 1 cup mushrooms (sliced)

1. Heat and grease a pan with olive oil.

2. Lower the heat, and add curry, cumin, ginger, garlic, and chilies to the pan. Toast them together for about 1-2 minutes, or until fragrant.

3. Add potatoes, carrots, and vegetable broth. Cook for about 10-15 minutes, or until both vegetables are mostly soft. Turn the heat up a bit.

4. Add mushrooms, red bell pepper, onions, and tomato paste. Mix all ingredients together and cook for 10 more minutes, stirring occasionally.

5. Incorporate coconut milk and salt, and turn off the stove. Let cool for 5-7 minutes.

6. Serve over brown basmati or jasmine rice, and garnish with fresh cilantro.

-Use some sort of starchy vegetable or bean to thicken up the curry sauce.

-You can also garnish with a lime wedge and by sprinkling a bit of paprika over top.

More Vegan Recipes