Creamy Vegan Curry

Curries, like this vegan one, are flexible and definitely stress-free meals. Most of the time, I add coconut milk to my curry recipes.


For the curry sauce you need:

Olive oil
Thai curry paste
Dried garlic 
Coconut milk (the cream) 
Tomato sauce
Spices you prefer

I prepare the curry sauce first. Just roast the onions, add all remaining ingredients and let everything simmer for 10 minutes.


Then simply roast any veggies you like. Carrots, cabbage sprouts, red cabbage, brokkoli, bell peppers, zucchini. Sweet potatoes or potatoes I would recommend to boil and not to roast. When the veggies are ready add them in your sauce, add some spinach, et voila! 


Serve it with a side of basmati rice, quinoa, or like I – brokkoli rice for a quick and delicious lunch or dinner.