Easy Vegetable Curry (Vegan)

This Easy Vegetable Curry is like its name—easy. It’s full of vegetables with plant protein, perfect for a bowl of warm rice or simply eat it plain!

The saying “don’t go grocery shopping when you are hungry”, it always works for me and my daughter. We tend to buy more than we need whenever we go out food shopping while we are a little bit hungry.

A few years ago, on the day that I created this recipe. We went to a grocery store while we were, again a little bit hungry. Thanks to my daughter’s craving for Indian food while we were walking past the daily section.

The smell of the Indian spices made our mouth water. She asked if we could get some indian curry to take home. I didn’t want to get more single used containers home, so I told her no, but I promised to make it at home for dinner that night.

I had never made Indian food before, but I was determined to make it that day. Where to start, I only remembered smelling cumin in it for sure, but what else? Let’s see.

I decided to start by making the curry base soup thick by cooking some potatoes, sweet potatoes and pumpkin first, then adding coconut milk followed by more vegetables.

As for the protein, I just used frozen sprouted garbanzo beans that I had in the freezer. Now that I had everything I wanted, it’s time to make it taste like Indian curry.

I added equal amounts of cumin, coriander, and turmeric powder in. The color was great—very similar to what we saw at the deli. To make it taste better, I just put soy sauce and a little bit of salt in it. It’s hard to believe that it worked deliciously.

When I was happy with the taste, I just let it simmer while cooking the rice. By the time the rice was done, the curry looked and smelled almost exactly the way it did from the deli.

That day was the first day I made this curry, and we ate it to the very last drop! Ever since, this curry recipe has been a big part of our food options until today.

Ready to make this easy vegetable curry (vegan)? Let me show you how!

Ingredients for Easy Vegetable Curry (Vegan)?

Note: use the amount of vegetables listed below as a guideline, and feel free to adjust them as needed.

About 1 cup (240 ml) of each vegetable: golden yukon potatoes (or red potatoes), sweet potatoes, carrots, zucchinis cauliflowers and broccoli
1 can of coconut milk, or 1 pint (480 ml) if you make your own
About 2 cups (480 ml) of home cooked garbanzo beans, or 1 can of commercial
About 3 cups (720 ml) of filtered water
2 TBSP (30 ml) or more of soy sauce
½ -1 tsp (5-10 ml) of salt
2 tsp (10 ml) each of cumin, coriander, and turmeric powder

Instructions:

Wash all the vegetables thoroughly.
Cut potatoes, sweet potatoes, pumpkin and carrots into small chunks, add about 1 cup (240 ml) of filtered water and cook them on medium heat.
Now, prepare the rest of the vegetables by cutting them into bite size pieces.
When the first kinds of the vegetables boil, add the rest of the vegetables in. Continue to cook them to a boil again.
Prepare the coconut milk and garbanzo beans while waiting. Note: if you make your own coconut milk, you might want to make it before you start cooking.
After the vegetables boil, add the garbanzo beans, coconut milk, followed by one can of filtered water. Mix well and try to submerge all the vegetables under the water, and continue to cook them covered.
When it boils, add soy sauce, salt, followed by cumin, coriander and turmeric powder. Mix well and let it continue to cook covered to another boil.
Once it’s boiled, you can adjust the taste by adding more soy sauce or salt if you want. When you are happy with the taste, let it simmer on a very low heat for another 15-20 minutes.
Serve warm with a bowl of sprouted brown rice, or any kind. You can also eat this plain as soup. Enjoy!
wash all the vegetables before cooking

cut potatoes, sweet potatoes, pumpkins and carrots into small chunks

add the chickpeas when the vegetables are boiled

add coconut milk followed by filtered water

cook everything to a boil

eat warm with rice or plain as soup

enjoy!