Vegan Veg Curry

Delicious healthy curry for any weather. And even better to make ahead of time, freeze and have it ready to reheat for busy week-night dinners.



  • 3 cloves of garlic
  • One red onion, chopped
  • 2 tbsp curry paste
  • Bay leaf
  • 2 tbsp coconut sugar
  • 1 tbsp yeast extract
  • 1 tin chickpeas
  • 1 x 400ml tin coconut cream
  • 1 heaped tsp cornstarch mixed into ½ cup water
  • 1 cup vegetable stock
  • 2 brinjals (chopped into 1x1cm blocks, degorged* and roasted for 45min at 180C)
  • 3 small sweet potatoes (chopped into 1x1cm blocks, and roasted for 45min at 180C)
  • 2 cups cauliflower, roughtly chopped
  • Salt and pepper

How to make it

  1. Chop onion and crush the garlic
  2. Heat coconut oil in a medium pot and cook the onion and garlic on low until the onion is translucent/lightly browned (about 5 minutes)
  3. Add the curry paste, coconut sugar, nutritional yeast and bay leaf and stir.
  4. Add the chickpeas
  5. Add the vegetable stock, cornflour-slurry, and coconut cream.
  6. Bring to a simmer
  7. Add the cauliflower, sweet potato and brinjal
  8. Season to taste
  9. Serve with basmati rice, fresh coriander, a dollop of yogurt and a roti. I topped mine with my fav roasted beetroot


* “To degorge vegetables, cut the vegetable into skinned slices or cubes, then sprinkle salt directly onto the vegetable or soak in heavily salted water, and allow them to “sweat” for at least 30 minutes. The eggplant will give off a brownish liquid. Before cooking rinse the vegetables thoroughly” –



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