Vegan Creamy, Curried Veggies

Vegan Creamy, Curried Veggies RECIPE

4.2 of 5 (51)
editors choice
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

This is a Recipe (what's this)


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.


    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


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 ( Arsenal Pulp Press.

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Member Ratings For This Recipe

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    10 of 11 people found this review helpful
    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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    7 of 7 people found this review helpful
    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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    7 of 7 people found this review helpful
    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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    4 of 4 people found this review helpful
    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

  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    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