Vegetable curry

The sky’s the limit with this vegan recipe. You may use different sorts of vegetables each time and thereby vary the taste. This recipe can be served with rice for every season.


Servings: 4
  • 750 g
    seasonal vegetables e.g. carrots,
  • 2
  • 2
    garlic gloves
  • 2
    chili pepper
  • 50 g
  • 8 tbsp
    rapeseed oil
  • 2 tsp
    curry paste
  • 200 ml
    coconut milk
  • 2 tbsp
    soya sauce
  • 2 tsp
    vegetable broth
  • 250 g
    basmati rice
  • 0,5 tsp
  • 1 tsp
  • pepper & salt to taste
  • cilantro to taste


  1. Wash the vegetables, clean them and cut them into bite-size pieces. Peel the onions and garlic gloves and dice roughly. Halve the chili peppers, remove the seeds and cut in small pieces.
  2. Prepare the rice according to the instructions. Roast the cashews in a pan and let cool.
  3. Heat 6 tbsp of rapeseed oil in a wok. Sauté the onions, garlic and chilis until the onions are lightly brown. Add curry, cinnamon and the vegetables and shortly sauté with high heat.
  4. Reduce the heat, add soya sauce and coconut milk and season with vegetable broth, pepper, salt, sugar and cilantro. Let cook for 15 minutes, potentially add some more water.
  5. As desired: Meanwhile, rinse vegan king prawns with cold water, dab dry and fry for two minutes in 2 tbsp of rapeseed oil (consider instructions on package). Possibly season with garlic. Serve the vegetable curry with the vegan king prawns and rice. Sprinkle with roasted cashews.


Courses: World Meals
Cuisines: Thai
Special diets: Gluten-free
Difficulty: Level 1 (easy)
Season: Autumn, Spring, Summer, Winter
Type of dish: Stew, Stir-fry dish