Golden Curry Recipe With Vegetables

Healthy and delicious go hand-in-hand with this Golden Curry Recipe. This vegan curry goes great with a steamy side of rice or warm naan. Plus, it’s completely vegetarian, vegan, and gluten-free.

Recipe

Ingredients

• CURRY PASTE:
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 6 cloves garlic peeled
• 1 onion peeled and roughly chopped
• 2 tbsp ginger peeled and roughly chopped
• 2 red chili peppers tops removed and deseeded
• 1 tbsp ground turmeric
• 2 tsp salt
• 2 tsp sugar
• CURRY:
• 1 ½ tbsp olive oil
• 1 large onion peeled and roughly chopped
• 3 potatoes peeled and cubed
• 4 carrots peeled and roughly chopped
• 1 ½ cups mushrooms trimmed and quartered
• 13 oz coconut milk
• 1 red chili pepper deseeded and roughly chopped
• 24 green beans trimmed and cut into thirds
• 2 cups baby spinach leaves
• FOR SERVING:
• steamed rice or pappadams

Instructions

• Begin by making the curry paste. Place all of the ingredients into a food processor and process until well combined.
• Place a large saucepan over a medium heat and add the olive oil and cook the curry paste for 5 minutes, until aromatic. 
• Add the chopped onion, potatoes, mushrooms and carrots. Coat in the curry paste before adding the coconut milk. 
• Reduce the heat to a medium low and simmer for 20 minutes, or until the potato is tender. Add the chili pepper and simmer for further 5 minutes.
• Finally add the green beans and spinach leaves and cook for a few minutes so that the spinach wilts. 
• Serve with steamed rice and pappadams.

Nutrition