Easy Veggie Curry | Top 8 Allergen Free Vegan 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 equally nutritious.

Peel the skin off the potatoes and cut them into small cubes.

Transfer the cubed potatoes to a steamer, using half of the steamer for this amount.

Add butternut squash to the other side of the steamer.

Fill the steamer with water and steam the potatoes and butternut squash for 15 minutes.

Cook 1 cup of calrose rice with 2 cups of water in a pot.

Chop onions and garlic, then transfer them into a pot with half a cup of water.

Sauté the onions and garlic on medium heat for 5 minutes.

Add 400 ml of coconut milk to the pot, rinsing the can with a little water to get all the milk out.

Add 1 teaspoon of turmeric, 1 teaspoon of curry powder, a pinch of cumin, a pinch of cinnamon, and a pinch of salt to the pot and mix well.

Add the steamed potatoes and butternut squash to the pot and mix everything together.

Finish the curry by adding 1 tablespoon of lemon juice and optionally 1 to 2 tablespoons of maple syrup for sweetness.

Serve the curry with white rice and top with alfalfa, spinach, and optionally cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens