Dairy Free Me

Living without dairy and eggs

Vegetable Curry DF EF GF

Vegetable curry

Since it doesn't include meat (and of course no dairy or eggs) this is a vegan dish. I don't always use the same vegetables for this curry, but I tend to go for something which could be "mashed"- squash, parsnips, potatoes etc. Because its getting cooked for a while, non-squashy food such as green beans/peppers/broccoli ends up overcooked and unappealing. The butternut squash is great in this as the sweetness makes for a tasty curry!

This isn't a fiery hot curry. I like way the aromatic spices flavour the vegetables. Having said that, if you like it hot - go for it and add chilli to taste. Amchoo powder is made of dried mango and has an interesting flavour.

  • 1 butternut squash
  • 3 parsnips
  • 2 carrots
  • 2 potatoes
  • 2 onions
  • 3 cloves garlic
  • 5 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp amchoo (mango) powder
  • 1 tsp turmeric
  • 2 bay leaves
  • 2 cinnamon sticks
  • 15 (ish) cardamom pods
  • 3 cloves
  • 400ml vegetable stock
  • Put a large pot on the heat, and add the ground spices. Dry fry them for a couple of minutes.
  • Add some oil (I used vegetable oil) and make a paste. Watch out that it doesn't burn - it's quite quick.
  • Then add in the veg. I tend to be chopping as I go, you can do the things that cook longest first. I put the squash in first as its really the star of this curry and I want it to absorb all the spices!
  • Add the stock and the whole spices.
  • Leave to simmer for about 45 mins, but check on it every so often – you can't overcook it, but be careful it doesn't dry out (then it might stick to the bottom of the pan and burn).
  • Serve with rice and enjoy!