Vegetable Curry


Vegetable curry
Prep Time: 15M
Cooking Time: 25M
Serves: 4

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  1. 70g raw cashews
  2. Optional: 1.5 tbsp protein powder (Soya and Pea Protein both work well)
  3. 2 red onions, peeled and sliced
  4. 30g root ginger chopped finely
  5. 2 celery sticks, diced
  6. 1 large carrot (approx. 250g), peeled and sliced into thick discs
  7. 220g cauliflower, cut into florets
  8. 350ml vegetable stock (I use bouillon powder)
  9. 16 cherry tomatoes, cut in half
  10. 60g baby spinach
  11. Salt and pepper
  12. 180ml cold water
  13. 1/2 tbsp coconut oil or rapeseed oil
  14. 4 plump garlic cloves, minced
  15. 1 or 2 red chilies (depending on how hot you like it), finely chopped
  16. 2 medium sweet potatoes (approx 320g), peeled and cut into 2cm chunks
  17. 320g squash, sliced into chunks
  18. 2.5tbsp-3.5 tbsp curry powder (depending on how spicy you like it!) I used hot madras curry powder
  19. 1 tbsp tamari or soya sauce
  20. 200g tofu (or substitute for more veg if preferred), diced into about 1.5cm cubes
  21. 20g fresh coriander, finely chopped (reserve some for garnishing)
  22. To garnish: chopped fresh coriander. Optional: a sprinkle of ground flaxseed

This vegetable curry recipe is spicy, fragrant, fresh and packed full of incredible textures and colours. Serve on a bed of rice, or with some soft naan.

Recipe serves: 4

Prep time: 3- 4 hours for cashews, 15 minutes for other ingredients

Cooking time: 25 minutes



  • In a small bowl, cover the raw cashews with cold water and allow to soak for 3-4hrs at least or overnight. The cashews will puff up
  • Drain the cashews, then place them in a blender or food processor with 180ml of fresh water. Blitz to form a cashew milk
  • If using protein powder. Add to the cashew milk and whizz for a few seconds. (You can see the cashew cream is creamier)
  • In a big pot, melt coconut oil or add rapeseed oil. Add sliced red onions, crushed garlic, chopped ginger, chopped red chillies and diced celery. Brown for about 4 -5 mins on a medium heat
  • Add the chopped sweet potato, carrots, squash. Cook for about 5 mins
  • Add the curry powder and coat the vegetables for about 1 minute; taking care not to burn the spices (otherwise the curry will taste bitter)
  • Add the vegetable stock, tamari or soya sauce. Bring the pot to the boil, then reduce the heat (approx. 3-4 mins)
  • Now add the halved cherry tomatoes and tofu chunks (if using) and cook for 7-8 mins
  • Then add the cauliflower florets and pepper slices. Cook for about 3 mins, until vegetables are soft
  • Stir in the cashew cream. Heat through for about 3 mins
  • Turn off the heat and stir in the baby spinach and most of the chopped fresh coriander (reserve some for garnish). Season with salt & pepper to taste
  • Plate up & serve with a garnish of freshly chopped coriander
  • Optional: a sprinkle of ground flaxseed. This curry is great on its own or can be served with cauliflower rice or basmati rice or quinoa. Delicious!


Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.


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