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Coconut vegetable curry stew recipe (vegan recipe)

Coconut vegetable curry recipe

This coconut vegetable curry recipe is really simple to cook as it is made using a slow cooker (crock pot) which means that you can relax with your feet up while a delicious aromatic meal cooks through out the day, the only thing you have to do is prepare bread or rice when the curry stew is ready.

Starting with the hardest vegetables first Chef makes layers of different fresh vegetables in the slow cookers, adds some lightly fried onions and spices then pours over coconut milk.

This is a very healthy curry as it contains lots of orange vegetables which are high in Vitamin A which is a powerful antioxidant found in sweet potatoes, carrots and even butternut squash.

The butternut squash is not added to the curry for its health benefits only - it is used in the curry as a natural sweetener and thickener as squash breaks up very easily once cooked and is also very sweet tasting. The same goes for the sweet potatoes the only difference is that the sweet potatoes should not break up as much as the squash.

This really is simple to cook but is amazingly healthy and very tasty.

Ingredients for Coconut vegan curry recipe

3 Small red sweet potatoes (peeled, chunks)
3 Purple skinned sweet potatoes (peeled, chunks)
8 small Carrots (peeled, chunks)
1 Sweet red pepper (chopped)
1 small Butternut squash (peeled, chunks)
1 Onion (diced)
1/2 Tbsp Garlic (minced)
1/2 Tbsp Ginger (minced)
1 Tbsp Dried methi leaves
Pinch dried curry leaves
300-400ml Light coconut milk
Rice bran oil
Water
1 Tbsp Mild curry powder
1 tsp Salt
Fresh coriander

Look at the bright orange colours in this tasty vegan curry recipe.

How to make a coconut curry stew

Lightly fry the onion until they soften.

Add ginger and garlic stir for a few minutes.

Add the mild curry powder stir well then take off the heat.

Add the onions to the coconut milk along with the salt.

Place the red sweet potatoes and carrot at the bottom of the slow cooker.

Add the purple skinned sweet potatoes and red peppers.

Sprinkle dried methi and curry leaves over the top.

Pour over the coconut onion mixture.

Top the curry stew vegetables off with the butternut squash pieces.

Pour enough water over the vegetables to where you can only barley see it coming through the vegetables.

Do not add too much water, it may look like there is not enough but there will be enough water, remember that vegetables release a lot of water once cooked.

Place the lid on and cook for 3 hours on high.

Take off the lid and stir together gently, leave on a low heat for 30 minutes or just on the warm button until it is ready to serve.

Sprinkle with fresh coriander leaves.

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Vegan mushroom curry recipe

12:58 PM | Labels: mushroom curry recipe, vegan curry recipe, vegetarian curry recipe

Chef has made a very tasty vegan curry recipe today.

This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.

This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.

The aroma from the kitchen was fantastic as this delicious curry cooked.

Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.

Ingredients for vegan curry

1 Sweet red pointed pepper (small chunks)
1 Green bell pepper (small chunks)
1 Small onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2 Inch fresh ginger (chunks)
1 Cup frozen peas
6-8 White mushrooms (chunks)
2 Tomatoes (chunks)
1/4 Cup water
Black pepper
1 Large red chilli (chopped)
2 Small green chillies (de-seed//chopped)
Fresh coriander leaves

Spices

1 tsp Turmeric
1 tsp Paprika
1/4 tsp Cumin powder
1/4 tsp coriander powder
1/2 tsp Fenugreek powder
2 Pinch dried methi leaves
1 Pinch dried curry leaves
1 heaped tsp Cumin powder
1 heaped tsp Coriander powder
Pinch fennel seeds
2 Pinch cumin seeds

How to make a vegan mushroom curry recipe

Place chopped chillies, onion, garlic, ginger and turmeric into a small blender and blend into a paste.

Place into fridge for a few hours to marinate.

Drizzle a good amount of oil into a large pan on a medium heat, pour in the chilli paste cook for a few minutes stiring constantly.

Add fennel and cumin seeds, stir well and cook for 1-2 minutes.

Add paprika and fenugreek, stir well for 1 minute.

Add peppers stir well.

Grind the methi and curry leaves to a powder. Place the tomatoes into a blender with the ground methi and curry leaves, blend. Pour the tomatoes into the pan, stir well.

Add the 1/4 cup of water to the curry pan - pour the water inside the blender to pick up the flavours from the curry paste base.

Bring to a boil then turn to the lowest heat and simmer very low for 30-40 minutes.

Add the 1/4 teaspoon of cumin and coriander and a pinch of salt (optional) and pinch of black pepper, stir well. Add the peas and simmer again for 10 minutes.

Add the mushrooms into the vegan curry, stir well and leave to simmer for 10-15 minutes.

Keep stiring from time to time, a little water may be added if the curry becomes too dry but be sure not to add to much water - a few tablespoons go a long way.