Fast Vegan Vegetable Curry with Creamy Sauce
Ingredients
Curry sauce
- 1/2 Japanese pumpkin
- 1.5 cups vegetable broth
- 1/2 cup water
- 1/2 cup cashews
- 2 large garlic cloves
- 1 Tablespoon curry powder
- Juice of half a lime
Curry filling
- 1/2 cauliflower head
- 1 broccoli head
- 1 large zucchini
- 1 large carrot
- 1 tablespoon coconut oil
- Buckwheat soba noodles
- 400g can chickpeas
- Salt and pepper
Toppings
- Coconut yoghurt
- Garlic sauce
- Sesame seeds
- Shredded kale or seaweed
- Extra squeeze of lime
Preparation
Heat the coconut oil in a large pot over medium heat, add a generous amount of salt and pepper.
Add the carrot and cauliflower and cook for about 4 minutes.
Add the remaining vegetables and chickpeas and cook for another 5 minutes, adjusting time for desired vegetable texture.
Meanwhile, place all the sauce ingredients except the lime into a pot, bring to a boil, then simmer until pumpkin and cashews are soft.
Add the lime juice to the sauce.
Place the sauce into a food processor and blend until smooth.
Add the sauce to the vegetables and simmer on low for around 5 minutes.
Cook the buckwheat noodles or noodle of choice.
Serve the noodles in bowls and ladle the curry over them.
Optionally, top with coconut yoghurt, garlic sauce, sesame seeds, shredded kale or seaweed, and an extra squeeze of lime.