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Vegetable Curry

Votes: 14
Rating: 3.93
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Image source: VeggieApp

Everyone loves a good curry and this vegan recipe is one of the classics. It uses cauliflower, brown rice and roasted cashews. You can also mix in extra vegetables when making use of leftovers. Try out different combinations and discover your own perfect take on a classic recipe.


 A healthy and satisfying vegetable curry

In this recipe, we suggest using brown rice, which is more nutritious than white rice.  Cauliflower also comes with plenty of health benefits, containing a high amount of vitamin C, different B vitamins and Vitamin K.

Are you looking for other vegan dishes with rice? How does rice with vegetables in soy sauce sound?



2 cloves of garlic
150 gbrown rice
1 onion
300 gsweet potatoes
250 gcauliflower
1 tsp.coriander powder
1 chili peppers
1 tbsp.olive oil
1 sweet pepper
1 tsp.curry powder
1 tsp.cumin powder
2 cmfresh ginger
1 tsp.turmeric powder
200 mlcoconut milk
250 mlvegetable stock
50 gcashew nuts
1 handfulfresh coriander

instructions30 minutes

  1. 1

    Cook the rice as indicated on the package.

  2. 2

    Peel the sweet potato and cut into cubes of about 1cm by 1cm. Chop or break the cauliflower into florets. Set the sweet potato and cauliflower aside.

  3. 3

    Cut the onion into small pieces and press the garlic. Fry the onion and garlic in some oil in a deep frying pan.

  4. 4

    Cut the chili pepper into small pieces or rings. Cut the bell peppers into cubes. Add to the onion after it has been frying for 5 minutes together with some grated ginger.

  5. 5

    Add the powdered herbs and fry until they release their aroma.

  6. 6

    Then add the sweet potato, cauliflower florets, coconut milk and vegetable stock and bring everything to a boil. Leave to simmer over a low heat for 20 minutes.

  7. 7

    In the meantime, roast the cashew nuts carefully over a very low heat until they are light brown. Remove from the heat immediately.

  8. 8

    Made sure that the sweet potato and cauliflower are well-cooked, and serve the vegetable curry with the rice, cashew nuts, and fresh coriander.

Ingredientsbrown rice, cashew nuts, cauliflower, chili peppers, coconut milk, coriander powder, cumin powder, curry powder, fresh coriander, fresh ginger, garlic, olive oil, onion, sweet pepper, sweet potatoes, turmeric powder, vegetable stock
Coursemain course
Special Dietsfree from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, peanut-free, soy-free
Difficultylevel 2 (average)
Cooking time30-60 minutes
Seasonautumn, spring, summer, winter
Number ingredients15-20 ingredients
Tastecreamy, spicy, sweet
Preparation methodcooking, roasting
Type of dishcurry
Otherssupermarket friendly

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