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This easy vegan curry recipe will become your new Friday curry night favourite. It’s healthy, full of flavour and crammed with veg. Meal prep-friendly you can make this ahead of time and freeze it for an easy midweek meal.

EASY VEGAN CURRY INGREDIENTS

Unlike store-bought and takeaway curries, this chicken curry is packed with healthy ingredients:

• Curry paste ingredients: This curry paste, made from onion, garlic, ginger, garam masala, coriander, turmeric, cumin, salt, chilli powder and vegan bone broth, is bursting with bold flavour.
• Olive oil: For sautéing.
• Veggies: This curry is packed with veg including cauliflower, sweet potato, spinach and chickpeas.
• Chopped tomatoes: To make a rich, tasty sauce.
• Vegan bone broth: Just a splash to help thin the sauce (add more if needed). Vegan bone broth is loaded with vitamins, shop via this link for 20% off your entire order.
• Cashews: For a boost of healthy fats and a delicious, creamy flavour. Toast them for additional flavour.
• Coriander: To garnish the curry with extra goodness.

HOW TO MAKE EASY VEGAN CURRY

This is a quick and easy recipe, you do have to make a paste but don’t let this put you off because it couldn’t be easier. There are just four steps to make this easy chicken curry:

1. Make the paste: Place the onion, garlic, ginger, garam masala, coriander, turmeric, cumin, salt, chilli powder and broth in a small food processor and process to a paste. That’s it!
2. Make the curry: Heat the oil in a large saucepan over a medium–high heat, add the curry paste and cook, stirring occasionally, for 2–3 minutes, or until fragrant. Add the cauliflower and sweet potato and stir to coat in the paste. When nicely coloured add the tomatoes, broth and chickpeas and stir to combine. Cover, bring to a boil, then reduce the heat to low and cook, stirring occasionally, for 15–20 minutes, or until the sauce is slightly thickened, the chicken has cooked through and the vegetables have softened. Top the curry with the spinach and leave to wilt for 2–3 minutes before stirring through.
3. Dry-fry the cashews: Place the cashews in a small frying pan over a high heat for 3–4 minutes, or until golden brown, tossing frequently. Roughly chop.
4. Serve! Divide the curry between serving bowls and sprinkle with the toasted cashews and coriander leaves to serve

TOP TIP

Make a double or triple batch of the curry paste and freeze it in silicone trays to make your life easier on another day.

SERVING SUGGESTIONS

This curry is perfect on its own but if you like rice to soak up your curry sauce with, you have two options. You can add even more veg to this already veg-packed recipe and serve it with cauliflower rice, or for something more traditional, serve up some perfectly cooked brown basmati.