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Vegetable Curry

Serves: 4

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Vegan Friendly

Everyone needs an easy vegetable curry in their repertoire and you'll love this one

Vegetable Curry Recipe: Veggie


1 tbsp coconut oil

1 large onion, chopped

1 garlic clove, chopped finely

2.5cm piece root ginger, peeled and chopped finely

2 small red chillies, seeds removed and flesh chopped finely

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground cinnamon

1 tsp turmeric

1 small cauliflower, broken into florets

2 medium carrots, peeled and chopped

2 medium sweet potatoes, peeled and cubed

400g can chopped tomatoes

200ml gluten-free vegan vegetable stock

¼ small Savoy cabbage, sliced thinly

handful of fresh chopped coriander

salt and pepper to taste

You’ll also need:

Pyrex Attraction 26cm Sautepan


  • Heat the coconut oil in the 26cm Pyrex sauté pan. Cook the onion, garlic and ginger for 1-2 minutes then add the chillies, cumin, coriander, cinnamon and turmeric and continue cooking for a further two minutes.
  • Add the vegetables, stir well to cover with the spice mixture then add the tomatoes and stock. Stir well and simmer with the lid on for 30 minutes or transfer to a preheated oven (170C/325F/Gas 3) for 30 minutes add the cabbage and cook for a further 5-10 minutes. Stir in the coriander and season to taste. Serve with cooked rice or naan bread.
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