Monday, June 6, 2016

Easy Vegan Comfort Food: Creamy Vegetable Curry

creamy vegetable curry



There’s nothing like comfort food, am I right or am I right? Being vegetarian for 12 years, and now full vegan for almost a year, I can say I didn’t always find my “comfort” food in the right places. It has definitely taken me a while to see the value in whole foods, and really grow to love them.

Now, comfort food to me consists of a heavy plate of vegetables, some tofu, and a heaping tablespoon of nutritional yeast when I can fit it in ;)

Comfort food is also this creamy vegetable curry that I tried from my “Oh She Glows” Vegan Cookbook. It’s an easy vegan recipe that tastes so delicious you won’t even know that it’s good for you too!

I even added tofu and Indian Basmati Brown Rice to kick it up a notch!

What You Need:
-        ½ cup raw cashews, soaked
-        1 tablespoon coconut oil
-        1 small onion diced
-        3 cloves garlic, minced
-        1 medium sweet potato, peeled and diced
-        2 medium carrots, diced
-        1 red bell pepper, chopped
-        1 large tomato, seeded and chopped
-        2 tablespoons mild yellow curry powder or to taste
-        1 cup peas
-        Basmati rice for serving

easy vegan recipe


1.      Soak cashews in a bowl filled with water--it should cover the cashews. Let sit for at least 20 minutes.
2.      In a blender, combine the soaked cashews with ¾ cups of water. Blend until smooth and creamy, set aside

simple vegan recipe



3.      Drain and cube firm tofu. Click here for instructions.

Easy Vegan Dinner


4.      Heat oil on medium-high heat, and add in tofu. Brown on all sides.

Vegan Feminist

5.      In a large skillet, heat oil over medium heat. Add onion and garlic and sauté for 5 minutes or until onion is translucent. Stir in potatoes, carrots, bell pepper, tomato, curry powder and salt to taste. Continue Sautéing for 5 more minutes.

Being Vegan

6.      Stir in cashew cream and peas. Reduce the heat to medium-low.

Vegan Recipe

7. Add in Tofu

best vegan recipe


8.      Simmer, covered, and over medium heat for about 20 minutes or until potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water and stir to combine.

best vegan dinner

9.      Serve the curry over a bed of Basmati rice – cook according to package directions. 


This was such a simple vegan recipe to make, and it definitely makes more than one serving which is great for meal prep! I love trying new recipes, and turning classic omnivore recipes into a vegan option! If there is something you’d like me to try for you, let me know! :)

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