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Vegetable Curry with Turmeric

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by Nathalie
Step by step recipe - 30 Min
November 6, 2017


Big Bowl of Goodness

For me, the ultimate dish for cold days is curry. I fell in love with curries the first time, I visited Asia and have been experimenting with all kinds of curries ever since. As soon as the temperatures drop, I’m craving heartier, warming meals such as this vegetable curry with turmeric. This new combination with turmeric has become my new favourite though, it’s full of flavour and you can easily make big batches so you have great leftovers for busy days and work lunches.

I will say that even though I have been eating turmeric for a while, I’ve never consumed as much as I have since this autumn. It’s being said that turmeric actually has incredible medicinal properties. It has powerful anti inflammatory effects and a very strong antioxidant. Turmeric has so many incredible health benefits and besides making curries with it, I love making my vegan warming turmeric milk .

The fun part is, you can change the veggies to whatever your heart desires or you can find in your fridge. I love this combination but you can also add or substitute any vegetables. I serve this vegetable curry with turmeric usually with quinoa but you can of course also serve it with rice or enjoy it on its own. You can store any leftovers up to three days in an airtight container.

Hope this cheers you up on a cold day and can’t wait to hear what you think about it!







Serves 2
Cooks in 30 Minutes
Difficulty Easy


100 g quinoa
100 g carrots,
300 g zucchini
250 g bell peppers
2 tsp turmeric, grounded
1 handful coriander, fresh and chopped
1 tsp curry powder
40 g raisins
1-2 tsp salt
1 tsp hot pepper (optional and only if your are ok with spicy food)
400 ml coconut milk (from the can but without additives)


Place the quinoa into a small pot, add 200 ml hot water and start cooking. Once, it's cooking, add some vegetable broth powder or some salt, lower the temperature and let it simmer until all the water is absorbed. Then, take the pot from the heat and let the quinoa soak until your dish is ready to serve.

In the meantime, dice all the veggies into bite size pieces. Add the veggies into a large pot and sweat them for a few minutes on low temperature. Then, add the spices to release their flavour. Add the coconut milk and a lid. Lower the temperature and let it simmer for about 20-25 minutes until all the veggies are soft. Add the raisins only a few minute before the veggies are soft. Serve with the quinoa and fresh coriander on top.


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