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.
This Golden Curry Recipe with Vegetables is my favourite winter comfort food, and I’ve been meaning to share it with you for a while since it appears on our dinner menu once a week.
As much as I like trying new and interesting dishes on a regular basis, when I find a favorite I become a bit obsessed and cook it over and over again. Especially since in the depths of winter this curry’s golden color reminds me of the summer sunshine I’m missing. And in the summer, it matches the sun I love.
Packed full of vegetables, hidden beneath a golden blanket, it’s warming and nutritious. It’s also versatile too. You can really use whatever vegetables you have on hand. I like to use a mixture — for a bit of color variety — so it almost looks like a golden rainbow.
Preparing Your Golden Curry Recipe
First we’ll start by making the curry paste. You could do this the traditional way with some type of stone molcajete bowl (a small Mexican stone bowl and grinder) or you could use a food processor.
If you want to do things the easier way and get this delicious golden curry recipe in your belly faster, then I’d definitely recommend using a food processor. Although it is a lot of fun to grind your own curry paste!
Once you process all the ingredients for the curry paste, get your saucepan ready. Get a large saucepan — large enough to hold the curry paste plus all the rest of the ingredients — and put it on the stove over medium heat. Add the olive oil to the pan, add the curry paste, and cook it for five minutes.
At that point, you’ll add your chopped onion, potatoes, mushrooms, and carrots (that you chopped beforehand at some point, right?) and mix them into the curry paste. Then you’ll add the coconut milk and reduce the heat to medium so the flavors can simmer for 20 minutes. Make sure the potatoes are tender before this next step.
Then you’ll add the capsicum and simmer your vegan curry for five more minutes. Then at last you’ll add the green beans and spinach and cook everything until the spinach wilts.
I also like to throw in a tin of chickpeas now and again for some added protein- so many vegan or vegetarian options!
Serving Your Golden Curry Recipe
For a truly Indian food experience, eat your curry with some basmati rice and warm naan or pappadam.
The fun thing about naan is there is so much you can do with it. You can melt butter over it and add garlic, or rosemary, or even add a bit of cheese. Get creative with it! You can even involve the whole family in making various flavors of naan.
And as with all curries, this golden curry recipe makes for wonderful leftovers.
If you’re not a fan of naan (but why wouldn’t you be — unless of course you’re gluten-intolerant), then you can try a flatbread recipe.
Another tasty idea: pizza. Make a pizza crust from scratch and put dollops of your leftover vegan curry onto the pizza. Your family and guests will wonder how you got such an idea for a gourmet-tasting and gourmet-looking pizza.
And you don’t even have to tell them that it’s from your leftovers!
If you love curry as much as I do, check out some of my other curry recipes as well! My vegan chickpea curry with coconut broth is the best romanesco recipe I’ve had. And my vegan butternut squash curry is always a crowd pleaser!
Golden Curry Recipe With Vegetable
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.
- 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
- 1 1/2 tbsp olive oil
- 1 large onion peeled and roughly chopped
- 3 potatoes peeled and cubed
- 4 carrots peeled and roughly chopped
- 1 1/2 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
- 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.
Feel free to use whatever vegetables you desire. Also try adding chickpeas once the potato is tender.
For a gluten-free option, serve with riced cauliflower instead of traditional rice.