Mixed Vegan Vegetable Curry

Mixed Vegan Vegetable Curry

Mixed Vegan Vegetable Curry



  • 1 large onion quartered
  • 3 medium-sized tomatoes quartered
  • 2 green chilies (reduce if you want less heat)
  • 5 cloves garlic
  • 1" piece of ginger
  • 3 tbsp of coconut oil (ghee if you're not Vegan)
  • 1 tsp cumin powder
  • 1 tsp red chili powder (optional) Use mild curry powder if you do not want it HOT !
  • 1/4 tsp turmeric powder
  • 500 gms chunky, mixed frozen vegetables or fresh - for example, cauliflower, broccoli, carrots and peas(optional, sweet potatoes
  • Salt to taste (celtic sea salt or himalayan rock salt), Iodized sea salt such as Herbamere by Vogels is good too.
  • 4 tbsp thick unsweetened yoghurt (must not be sour), whisked till smooth (use coconut yoghurt if you are dairy free/VEGAN)
  • Chopped fresh coriander


  1. Chop veggies if using fresh veggies.
  2. Place quartered onion, tomatoes, green chilies, ginger, and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
  3. Heat the cooking oil in a deep pan on medium heat. When hot, add the above mixture and all the powdered spices.
  4. Stir and fry/ sauté till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning. You may even need to sprinkle some water every now and then to prevent the masala from sticking and burning. Lower the heat to prevent burning.
  5. When the masala is done (as above), add the mixed vegetables and stir gently (frozen veggies can be added as frozen) .
  6. Season with salt to taste and add half a cup of warm water.
  7. Cook till the vegetables are tender but not pulpy/ overcooked
  8. Remove from heat and stir in the yogurt till fully blended
  9. Garnish with coriander/cilantro

ENJOY ! Well done ! You have made an authentic asian veggie curry and will think twice about having an Indian take out again !




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