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Basics | Starters | Mains | Puddings

Veggie Curry

This is easy and tasty. It makes a large pan full - enough to share with a few friends.


1 tbsp olive oil
2 onions, chopped
3 cloves garlic, chopped
2 potatoes
1 swede
2 parsnips
2 leeks
1 carrot
1 cauliflower
2 tbsp ground almonds
½ block creamed coconut
curry powder to taste
1 tbsp chutney
sliced almonds


You can vary the vegetables depending on your preferences and what's in the cupboard (e.g. try using some diced new potatoes as well as one or two floury potatoes, a sweet potato instead of carrots, broccoli instead of cauli...) Serve as a meal on its own or with rice, slices of bananas, cucumber and tomato, and pitta bread. Yum!



Cur the potatoes, swede, parsnips, leeks, carrot and cauliflower into bite size pieces and par-boil in lightly-salted water. Drain, reserving water.

Fry the onions, garlic and curry powder in olive oil, until the onions are soft.

Add the diced vegetables and toss to mix. Add the ground almonds, creamed coconut, chutney, a handful of sultanas, a few sliced almonds, stir well and just cover with the reserved water. Season to taste.

Cook gently until the vegetables are soft and the liquid thickens.