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pan with yellow curry and wooden spoon

Vegetable Curry Recipe

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 5
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

This comforting Vegetable Curry is my go to recipe for an easy, flavorful and filling meal. Vegan and gluten-free!


Ingredients

Units Scale
  • 1 1/4 cups basmati rice, rinsed
  • 1 1/2 tsp sea salt, divided
  • 1/2 cup raw cashews
  • 2 cups unsweetened almond or cashew milk
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced (or 1 tsp dried)
  • 1 bunch asparagus*, tough ends removed and chopped into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, diced (about 2 cups, can sub carrot)
  • 3 tbsp mild curry powder
  • 1/2 cup frozen peas
  • 1 15oz can chickpeas, drained and rinsed
  • 1 tbsp tamari (sub soy sauce if not gluten free)
  • 1 tsp coconut sugar
  • Fresh chopped basil or cilantro, optional

Instructions

  1. Place cashews in a small bowl. Cover with hot water and set aside.
  2. Rinse rice well to remove starch (the water should run clear). In a medium pot, combine rice, 2 1/4 cups water, and 1/2 tsp salt and bring to a boil. Stir, cover and reduce heat to low, simmering for about 15-20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
  3. Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for another minute. Stir in asparagus, bell pepper, potatoes, carrots, curry powder, and remaining 1 tsp salt. Sauté for another 5 minutes.
  4. Drain and rinse cashews. Place in a high-speed blender (I used a Nutribullet) with 1 cup almond milk and blend until completely smooth. Stir into vegetable mixture. Add remaining 1 cup milk, tamari, sugar, peas, and chickpeas. Reduce heat to low and simmer (covered) for about 15 minutes, stirring as needed, or until potatoes are fork-tender.
  5. Garnish with fresh herbs and red pepper flakes if you like! Serve over rice.

Notes

*Use whatever is in easy! You can sub 3 cups broccoli, snow peas, zucchini, green beans, etc.

The gorgeous pan in these photos is the Always Pan!

Keywords: vegetable curry