A Delicious Vegetable Curry

Processed with Focos

As Winter has well and truly set in, nights are colder so in our house we love a nice warming dinner and of course that means a delicious plant based curry always makes its way into our weekly meals.

The great thing about a curry is that they are so versatile…spicy hot, mild, creamy, tomato base, vegetables, lentils, chickpeas…whatever you fancy, you can add in and make.

And don’t think its only for the adults, but by introducing children young to different foods including curries, its broadens there taste buds and is a great way to get in some wonderful nutritious ingredients into them such as turmeric, ginger, coriander, vegetables, legumes and beans.

This recipe is a great base recipe, you can make it hotter if you wanted, you can add coconut cream to make it richer and creamier, but the fundamental elements are the same.

Vegetable Curry


1 Red Onion
1 Garlic Clove
2 cm Grated fresh Ginger
2 tsp Turmeric powder or freshly grated turmeric
Approx 350g Cherry/Plum Tomatoes (you can use tinned but I prefer the flavour from fresh)
1 Large Red Pepper
1/2 Aubergine
1 Large Sweet Potato
10 Cauliflower Florets
4 tsp Medium Curry Powder
Vegetable Stock
2 tbsp Tomato puree
1-2 tsp Almond butter


Slice your veggies (pepper, aubergine, sweet potato and cauliflower) to your desired size and shape (we like ours chunky) and drizzle with a little olive oil, 2tsp curry powder and salt and place in the oven to roast until nice and tender.

In a pan over a medium heat, add the chopped red onion, garlic, chopped ginger, turmeric, tomatoes and salt and cook until softened and the tomatoes have broken down.

Add in the remaining 2tsp curry powder, tomato paste along with some vegetable stock, enough to make a nice sauce.

Cook this through adding more stock if it becomes dry.

Add a 1 tsp almond butter and stir through and then add the vegetables and mix them in the sauce. Cook until it is all warmed through and serve with some coriander sprinkled over the top or stirred through and quinoa.

Feel free to add chickpeas or lentils to this recipe or add in a little coconut milk and this also works beautifully with peanut butter instead of the almond butter.

Why not give this recipe a go and let me know how you got on!!

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