Vegan Vegetable Curry Stew | Golden Turmeric Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and have a longer shelf life.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be more flavorful and cost-effective.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and can be made from scraps.

Start by heating some sunflower oil in a large wok.

Add 1 large chopped onion and 1 tbsp chopped garlic to the oil.

Add the hardest vegetables first, in this case, carrots, and cooked chickpeas.

Cook on medium heat for 3 minutes, stirring continuously.

Add chopped white cabbage and cauliflower to the mixture.

Season with salt and black pepper, then add 2 teaspoons turmeric and 2 teaspoons cumin.

Continue cooking for another 3-4 minutes, stirring occasionally.

Add the last two vegetables: bell peppers and zucchini, along with optional fresh chili.

Mix everything together and add a tiny amount of water to help it cook.

Add 1 can of chopped tomatoes and 135 g of tomato paste to the mixture.

Lower the heat to just above a simmer and cover if desired, cooking for 5-6 minutes while stirring occasionally.

Turn off the heat and check for salt, then add chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary