4.2 of 5 (48)
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Nutritional Info
  • Amount Per Serving
  • Calories: 342.1
  • Total Fat: 19.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 830.2 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 9.1 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegan Creamy, Curried Veggies calories by ingredient
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Vegan Creamy, Curried Veggies


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Vegan Creamy, Curried Veggies RECIPE

Introduction

Rich and full of flavor, this dish is at its best when served over rice. Rich and full of flavor, this dish is at its best when served over rice.

Ingredients

    1 large onion, sliced6 cloves garlic, minced3 large carrots, diced2 tbsp olive oil1 medium potato, cubed1-1/2 cups cauliflower florets, sliced8 mushrooms, sliced1 tbsp curry powder1/2 tsp cumin1/2 tsp turmericpinch of cayenne pepper1 cup coconut milk (or light coconut milk or soy milk)1 cup peas3 tbsp Braggs or soy sauce

Directions

1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened.

2. Serve over rice or noodles

Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).

Makes 4 servings.


Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.




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Member Ratings For This Recipe

  • BRIARROSE30


    8 of 9 people found this review helpful
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    For those concerned about the fat content - it may help to note where the fat is coming from. None of the fats are saturated and they come from the healthy fats category. Theat still may be too much fat, but I thought that was worth noting all the same. - 2/9/09

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  • AHHGEE

    Incredible!
    7 of 7 people found this review helpful
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    Learned this recipe in a Cancer Project cooking class - Soooooo good! Original recipe calls for broccoli, a can of drained chickpeas and cup of green peas added at the end with the lite soy sauce Use low fat coconut milk,and a tad more curry and cayenne and you will NOT be disappointed - 8/13/08

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  • SHARNADOC

    Incredible!
    7 of 7 people found this review helpful
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    I made this with broccoli, zucchini, mushroom, baby corn and no potatoes, and vanilla soy milk. It was fabulous. Even my picky teenagers liked it. - 2/11/08

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  • MRSGWYNN

    Incredible!
    4 of 4 people found this review helpful
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    An elegant, flexible vegetable dish. I used different veggies (asparagus, spinach, sweet pepper) and Ras Al Hanout instead of curry because that is what I had. Also used non-fat evaporated milk: not vegetarian but lowfat diet. It was creamy, full of taste, with excellent texture. - 2/9/09

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  • EABAHS

    Very Good
    3 of 3 people found this review helpful
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    This was tasty and easy to make. You can pretty much use whatever veggies you have lying around. I added a bit of red curry paste to spice it up a bit. - 2/26/09

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  • HEALTHYBIZ

    Very Good
    3 of 3 people found this review helpful
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    Thanks to the prior notes, I added chick peas and broccoli. I think this might be one of those recipes that's better the 2nd day when the flavors have a chance to meld a bit. But I still really enjoyed it tonight! - 8/14/08

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  • TAZAGU


    3 of 5 people found this review helpful
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    i'm making this tonight & plan to add cubed tofu as well. to avoid the grittiness mentioned above, i'm whisking the spices into the milk first (i know they should cook in oil, but oh well). as an afterthought i added another 1/4 C. milk with about 1 T. corn starch to thicken the sauce. 5 stars! - 2/11/08

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  • FORSIXTIES

    Incredible!
    2 of 2 people found this review helpful
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    This was my kind of meal! I added some yellow bell pepper and my husband thought it should have a touch more curry powder....but we loved it! - 2/17/09

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  • KAT573


    2 of 2 people found this review helpful
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    This is a great dish and a good way to puncutate our otherwise primaily meat protein dinners! My boys loved it. - 2/10/09

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  • BREEZEMO

    Very Good
    2 of 2 people found this review helpful
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    How lovely! It's truly a wonderful dish,,,,,
    All I can say is try-it you'll like it! - 2/9/09

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  • RIGGSY1

    Very Good
    2 of 2 people found this review helpful
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    using lite coconut milk reduces the fat by half! - 8/13/08

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  • DAVISAM1

    Incredible!
    2 of 2 people found this review helpful
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    Husband and I both loved this. Very delicious, huge serving sizes and incredibly filling. A+! - 9/10/07

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  • KFCOOKE

    Incredible!
    2 of 3 people found this review helpful
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    I tried it with vanilla rice milk, and it was still very good, but I think the coconut milk would really make it sing... Tried it again with lite coconut milk and served over soba noodles. I'm changing my rating to a 5! - 8/5/07

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  • NEWEVERYMORNING

    Incredible!
    2 of 2 people found this review helpful
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    This recipe is excellent. Everyone loved it. I will definetly be one that I will do again. - 7/28/07

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  • PARAVEN

    Very Good
    2 of 2 people found this review helpful
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    Very good veggie dish! Just watch the fat in the coconut milk - use lower fat/calorie ingredients when you can. - 3/17/07

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  • RONSMYSHARONA

    Incredible!
    1 of 1 people found this review helpful
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    This was AWESOME!! I read the reviews and added 1/4 c. more milk, and a little more of the spices, and we LOVED it! next time I will use low fat coconut milk, though, as that's a lot of fat. But it was delicious
    ! - 2/26/09

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  • SHARONGRACEW

    Incredible!
    1 of 1 people found this review helpful
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    very tasty, enjoyed by my vegetarian daughter as a main dish over rice, and by the rest of us as a veggie side dish. It's always nice to find recipes that work for the whole family. - 2/18/09

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  • BEACHCOMBER2


    1 of 1 people found this review helpful
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    I made this yesterday and even my husband liked it. Tonight it tasted just as good too. - 2/17/09

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  • LORRIBECKER1

    Good
    1 of 2 people found this review helpful
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    It's good but not something I'd make on a regular basis. I don't have all the ingredients in the house at all times. Lots of sat. fat for sure. - 2/9/09

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  • DECLANSMAMA

    Good
    1 of 2 people found this review helpful
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    This was pretty good. I expected more, but it was not bad. I will try coconut milk the next time. - 2/18/08

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  • DOLMADEZ


    1 of 2 people found this review helpful
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    I expected it to be creamier. Maybe I need to add more coconut milk next time. (I used reduced fat coconut milk.) I also added broccoli to this recipe. - 2/18/08

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  • KIMASHISH

    O.K.
    1 of 3 people found this review helpful
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    Sounded yummy! Smelled Yummy But hated the taste! Left a gritty taste with bad after taste in my mouth. I ended up throwing it out after one bite. - 2/9/08

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  • DIXIE613

    Incredible!
    1 of 2 people found this review helpful
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    With broccoli on the side, this has all my favourite veggies. So easy to make and healthy. Definitely a keeper. - 2/9/08

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  • VEGGIEWITCH

    Very Good
    1 of 1 people found this review helpful
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    This was a great dish! Would be good with pretty much any veggies in it. - 8/30/07

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  • JOLLIEBELL

    Very Good
    1 of 2 people found this review helpful
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    This is a yummy meal, full of fresh veggies and fiber, definitely one I can see becoming a family regular. I used soy milk rather than coconut milk, and it was very good, though perhaps lacking whatever sweetness the coconut milk might have added. - 6/11/07

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