Blog Meal Plan Curry with Vegetables and Potatoes Curry with Vegetables and Potatoes

Curry with Vegetables and Potatoes

45 min Vegan (Plant diet) Lunch Dairy freeGluten freeLactose free
Curry with Vegetables and Potatoes

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Coconut milk - 50 ml (0.2 cup)
  • Olive oil - 5 ml (1 tsp)
  • Onion - 30 g (0.3 whole)
  • Potato - 150 g
  • Curry powder - 0.3 g (1 pinch)
  • Salt and pepper - 0.3 g (1 pinch)
  • Carrot - 50 g (0.5 whole)
  • Cauliflower - 100 g
  • Ginger powder - 0.3 g (1 pinch)
  • Red beans - 50 g (0.3 cup)

How to make:

  1. Soak beans overnight or at least 30-60 minutes prior to cooking. Peel potatoes, carrot, onion and cut into cubes. Disassemble cauliflower
  2. Sauté the vegetables in oil, about 10 minutes until half cooked
  3. Add beans to the vegetables (if desired, you can use unsweetened canned beans without additives). Then add coconut milk, spices and salt to the stewpan. Stew until potatoes are ready

More recipes for you

Get started