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Vegan Butter Vegetable Curry

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

Joss loves curry! There is never a time he is not in the mood for curry, the hotter the better.

I however, can't do heat at all.

Butter chicken was always one of my favourite currys! It's creamy, not too hot and so tasty!

So of course I had to find a vegan version! This is my vegan butter vegetable curry; it's creamy, tasty and can be made hot if that's what you like!


If you are looking for a meal for those cold days, I would definetly recommend this one!


Maxine loved this dish, she loves the sauce and it was a great way of getting her to eat her vegetables without her knowing it.


I hope you all enjoy this as much as we did!


Ingredients


Sauce;

2 ¾ Cup Water

½ Cup Cashew Nuts

156ml Tomato Puree

1 tbsp Garam Masala

1 tsp Chilli Powder (Optional)

1 tsp Ground Cumin

½ tsp Ground Ginger

Salt - To taste


Butter Vegetable;

2 tbsp Butter - I use Pure but you can use any butter that you would like.

1 Onion - Diced

4 Garlic Cloves - Minced

1 Small Cauliflower - Cut into small florets

2 Medium Carrots - Cut into small chunks

1 Pepper - Cut into small chunks - Colour is your choice.

3 Large potatoes - Cut into small chunks


Method


Sauce;


* Place all the ingredients into a blender.


* Blitz until smooth and creamy.


Butter Vegetables;


* Melt the butter in a large frying pan


* Add the onions and garlic - Cook until translucent. This should take about 3-4 minutes.


* Pour the sauce and vegetables into the pan. Mix well.


* Cover the pan and simmer for 10-15 minutes. Stir often so nothing burns.


* Cook until the veg is tender.


Serve with rice and our homemade naan bread https://marisasveganrecipes.wixsite.com/mysite/post/naan-bread


Enjoy!



Check out some of my other recipes;




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Email; 

marisasveganrecipes@hotmail.com

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