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Vegetarian Curry

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Vegetarian Curry

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 People


  • 3 Tablespoons minced garlic
  • 1/2 teaspoon ground peppercorns
  • 1/2 teaspoon ground coriander seeds
  • 3 Tablespoons Olive oil
  • 2 Tablespoons curry powder add more if preferred (to taste)
  • 3 Cups vegetable stock
  • 3 Cups sliced potatoes
  • 3 Cups sliced carrots
  • 3 Cups cauliflower florets
  • 1 Can (28 Ounces) diced tomatoes
  • 1 Can (28 Ounces) coconut milk
  • 28 Ounces garbanzo beans 2 14oz cans
  • 4 Tablespoons soy sauce add more to taste (if desired)
  • 4 Tablespoons Honey or Agave Syrup add more to taste (if desired)
  • 1/2 cups fresh chopped basil leaves save a few leaves for garnish


  • Heat oil in large Dutch oven. Saute the minced garlic with ground peppercorn and ground coriander seasoning.
  • Add stock, potatoes and carrots and bring to a simmer for 5-10 minutes.
  • Add the cauliflower, canned tomatoes, coconut milk, garbanzo beans, soy sauce and honey and bring back to a simmer.
  • Cover and cook at a simmer for about 2 hours., stirring occasionally. The cauliflower will disintegrate and the sauce thickens.
  • Mix in fresh basil leaves and add additional curry, honey or soy sauce, as needed. You can add Cayenne to add more heat.
  • Serve over a brown rice and garnish with a fresh basic leaf.
Author: Jody Pinchin

1 Comment

  1. Hello,
    I just ordered some Curry flavored Bee Free Honee. I am wondering if it would be advisable to reduce the amount of curry if I used it in this recipe. The other flavors I’ve tried have been somewhat mild.

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