Mixed vegetable curry

Ingredients

• 3 onions, for the sauce
• 30 g vegan butter, for the sauce
• 1 tart apple, for the sauce
• 300 ml vegetable broth, for the sauce
• 1 tablespoon curry powder, for the sauce
• 400 g potatoes
• 300 g cauliflower
• 200 g green beans
• 3 carrots (1 for the sauce)
• 150 g peas
• Salt to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of carrots

Instructions

1. For the curry sauce, chop the onions and fry them in the vegan butter. When they start to change color, add one carrot and the apple in small pieces and fry everything until well browned.
2. Add the broth and cook until the vegetables are tender, about 20 minutes. Add the curry powder, blend very smooth and add salt. It should be thick.
3. Meanwhile, cook the diced potatoes, cauliflower florets, green beans in pieces, the rest of the carrots and the peas separately in salted water until tender. Drain them.
4. Arrange the vegetables on a platter in a ring and pour the hot curry sauce into the center.

Nutrition facts

Approximate, per serving (about 545 g). Calculated with data from USDA FoodData Central.