Curry in a Hurry

We call this one curry in a hurry and it’s oh so yummy and a great option for vegans or anyone wanting a good old wintery dose of vegetables, nutritional broth bolstering and some seriously-good-for-you spices. Great for large gatherings and the family or cooked in a large batch for some healthy meal prep goodness. 


1 yellow onion, chopped

4 cloves of garlic, minced

1 inch of ginger, minced

2 tablespoons tomato paste

2 tablespoon of coconut or olive oil

3/4 of a cup cashews 

3 teaspoons garam masala

2 teaspoons cumin 

1 teaspoons coriander 

1/2 teaspoon chilli flakes (optional)

1 teaspoon turmeric

1 teaspoon fennel seed ground

1 teaspoon cinnamon

Veggies of your choice based on season (we used 1 carrots, 1 capcium, 1 zucchini, ¼  pumpkin)

1 can coconut milk

Leafy greens (we used kale)


To Serve:

Salt and pepper to taste

Chilli flakes

Serve with coriander, rice and naan


1/2  a cup of Vegetable Broth Miso Ramen (or broth of choice)

  1. Sauté the onion in some oil until translucent, 
  2. Move your onion to the side and add spices into the pan. Cook for 1 minute. 
  3. Add in the garlic and tomato pasta.  Cook for a further minute. 
  4. Add in the veggies and cook sizzle them for 2-3 minutes, then pour in the Vegetable Broth Miso Ramen veggie stock and coconut milk.
  5. Let everything simmer for 5-10 minutes, or until the veggies are cooked.
  6. Add in the leafy greens, ½ cup of cashews and cook for a couple of mins. 
  7. Garnish with chilli flakes and coriander. Serve this with remaining cashews, rice and naan. 



Serves: 2-3 

Ready in: 15 minutes


Vegetable Broth Miso Ramen

Vegetable Broth Miso Ramen


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