Ingredients

  • 300 g rice
  • 1 onion
  • 1 clove of garlic
  • 2 cm fresh ginger
  • 1 aubergine
  • 250 g mushrooms (choose your favourites!)
  • 2 tsp Madras spices
  • 1 tin of chopped tomatoes (400 gram)
  • 400 g diced squash
  • 50 g slivered almonds
  • 1 tbsp margarine
  • 200 g spinach
  • 200 ml coconut cream
  • oil for frying
  • salt and pepper

Author of this recipe

Love My Salad

Love My Salad

Community organisation

Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

Having an easy vegan curry recipe in your repertoire is always worthwhile, certainly when it’s a curry full of vegetables like this one. Aubergine, mushrooms, tomatoes, squash and spinach jockey for position in this vegan curry. It’s a fantastically easy way of making sure you get your daily portion of vegetables and you don’t even have to work hard to make it! This curry is easy-peasy to make!

Garnish the curry with fried slivered almonds to give the whole thing a lovely crunch and a creamy touch. And talking of creamy: the coconut cream plays its part too. What more could you wish for?

Total votes: 37

Preparation

  • Boil the rice according to the instructions on the pack.
  • Chop the onion and chop or crush the garlic finely. Grate the ginger. Quarter the aubergine and then chop into pieces. Roughly chop the mushrooms.
  • Heat some oil in a large frying pan or sauté pan over a medium heat. Gently fry the onion, garlic and ginger until the onion is translucent.
  • In the meantime, heat some more oil in another large frying pan over a medium heat. Fry the mushrooms and the aubergine until brown. Give them plenty of time.
  • Add the curry spices to the onion, garlic and ginger and fry for 1-2 minutes. Add the chopped tomatoes. Fill the tin half-full of water and tip it into the pan. Add the diced squash, bring to the boil and turn the heat down low. Cover the pan with a lid and cook the diced pumpkin for 15-20 minutes until tender.
  • Heat the margarine in a small frying pan and fry the slivered almonds until brown and crunchy. Remove from the pan and drain on kitchen paper.
  • Add the spinach, a handful at a time, to the pan containing the squash. Allow the leaves to wilt before adding the next handful. Stir well.
  • Add the aubergine and mushrooms to the squash mixture and the stir in the coconut cream. Season to taste with salt and pepper.
  • Serve the vegan vegetable curry with the rice and garnish with the crunchy slivered almonds.

Pin the image below to save this recipe to one of your Pinterest boards:

Vegan curry

Want to stay up-to-date? Subscribe to our newsletter!