Warm, comforting and a bit spicy, this vegetable curry is the ultimate winter weeknight dinner.
The other day I was going through my vegan cooking bible, aka Angela Liddon’s The Oh She Glows Cookbook, and this curry recipe instantly caught my attention. As self-proclaimed dessert addict, I don’t get impressed by a dinner recipe easily, but feed me a hearty Indian or Mediterranean dish and I’ll be yours forever. So no wonder this Creamy Vegetable Curry* was love at first sight.
I only had one problem with it. I want my weeknight recipes to be quick and simple. And though I didn’t alter the ingredient list much, I almost halved the prep time. How? Instead of cooking the potatoes and carrots in the pot all the way through, I simply microwaved them until almost done.
Once you’re done chopping all the veggies, the dish just falls together. Literally. All you need is one large pot into which you slowly add all the ingredients, then cook for a few minutes more, until the curry is nice and thick.
One of the reasons I fell in love with this dish is that it’s so filling. And I mean this in the best way possible. It’s savoury, creamy and just spicy enough to warm you from the inside out.
What I love most about it is that in spite of its rich, creamy texture and sinful appeal, this curry is packed with every vegetable imaginable. Potatoes, carrots, bell pepper, tomatoes and peas create an aromatic symphony of flavours that is just perfect for cold winter nights, when you don’t want to leave your house to enjoy a delicious meal.
You can serve this with brown or white rice, as well as with some flatbread or naan. I love it with plain white rice that nicely balances the slightly spicy curry flavour and really rounds the whole thing up.
Creamy Vegetable Curry
- 35 g cashews, soaked
- 1 medium yellow potato, diced
- 1 medium carrot, chopped
- 1 tablespoon olive oil
- 1 small brown onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 8 grape tomatoes, halved
- 1 tablespoon mild curry powder
- 1/2 teaspoon sea salt
- 75 g green peas, frozen
- Basmati rice, for serving
In a blender, combine the cashews with 100ml water until smooth and creamy. Set aside.
Put the potato and carrot in the microwave and cook for 8 minutes on high.
In the meantime, put olive oil in a large pot and heat it over medium heat. Add the onion and garlic, and sauté for about 5 minutes.
Add the bell pepper, tomatoes, microwaved potato and carrot, and season with curry and salt. Cook for 5 minutes more.
Slowly stir in the cashews and peas. Reduce the heat to medium-low, and let it simmer for 6 to 8 minutes, stirring frequently. The mixture should be thick and creamy, but not too dry. Make sure the potatoes and fork-tender before removing from heat.
Serve right away with basmati rice, or whichever carbolicious side you prefer.
*Adapted from The Oh She Glows Cookbook
Nutrition Facts per serving (without rice)
- Calories: 209
- Total Fat: 9g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 304mg
- Potassium: 484mg
- Carbs: 48g
- Dietary Fiber: 4g
- Sugars: 13g
- Protein: 6g