Bosh Vegan Curry Recipe Easy and Delicious Meals

Discover the vibrant flavors and wholesome goodness of the BOSH vegan curry recipe, a delightful dish that’s perfect for anyone seeking a rich, comforting meal without any animal products. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this curry brings together a symphony of spices, vegetables, and creamy coconut milk to create a luscious, satisfying experience.

Inspired by the beloved BOSH! duo, this recipe is easy to follow and customizable, making it a fantastic choice for busy weeknights or leisurely weekend cooking sessions.

Not only is this curry bursting with flavor, but it also packs a nutritional punch, offering a balanced mix of fiber, protein, and essential vitamins. Plus, it’s a great way to sneak in a variety of veggies that everyone will love.

Ready to dive into a bowl of hearty, aromatic curry that’s kind to the planet and your palate? Let’s get started!

Why You’ll Love This Recipe

This BOSH vegan curry offers a perfect blend of bold spices and creamy texture, making it a crowd-pleaser for vegans and non-vegans alike. It’s incredibly versatile, allowing you to swap in your favorite vegetables or legumes.

The recipe is designed for simplicity without compromising on flavor, requiring minimal prep and common pantry staples.

Another great reason to love this curry is its health benefits. It’s naturally dairy-free, gluten-free, and high in fiber, which supports digestion and keeps you feeling full longer.

Plus, the use of coconut milk adds a luscious creaminess that is completely plant-based, making it ideal for those with dietary restrictions.

For those who love meal prepping, this curry reheats beautifully and tastes even better the next day, making it a fantastic option for lunches or easy dinners throughout the week.

Ingredients

• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to taste)
• 1 can (400ml) coconut milk
• 1 can (400g) chopped tomatoes
• 1 red bell pepper, diced
• 1 medium carrot, sliced
• 1 cup cauliflower florets
• 1 cup chickpeas (cooked or canned, drained and rinsed)
• 100g green beans, trimmed and halved
• Salt and pepper, to taste
• Fresh coriander (cilantro) for garnish
• Juice of ½ lime
• Cooked basmati rice or naan, to serve

Equipment

• Large deep frying pan or saucepan
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons
• Can opener
• Grater (for ginger)
• Serving bowls

Instructions

1. Heat the coconut oil in your pan over medium heat until it’s melted and shimmering.
2. Add the chopped onion and sauté gently for 5-7 minutes until soft and translucent, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Sprinkle in the curry powder, turmeric, cumin, and chili powder. Stir well to coat the onions and release the spices’ aromas, about 1-2 minutes.
5. Pour in the coconut milk and chopped tomatoes, stirring to combine all ingredients thoroughly.
6. Add the diced red bell pepper, sliced carrot, and cauliflower florets. Give everything a good stir.
7. Simmer the curry uncovered for 15 minutes over medium-low heat, allowing the vegetables to soften and the sauce to thicken.
8. Add the chickpeas and green beans. Cook for an additional 5-7 minutes until the green beans are tender but still vibrant.
9. Season with salt and pepper to taste. Squeeze in the lime juice for a fresh, zesty finish.
10. Remove from heat and garnish with freshly chopped coriander before serving.
11. Serve hot over fluffy basmati rice or with warm naan bread for a complete meal.

Tips & Variations

“Feel free to swap the vegetables based on what’s in season or your personal preference. Sweet potatoes, spinach, or peas work wonderfully in this curry!”

If you prefer a thicker curry, simmer it longer or add a tablespoon of ground cashews or almond butter for extra creaminess. For a spicy kick, add fresh chopped chilies or a dash of cayenne pepper.

To boost protein further, toss in some cubed tofu or tempeh during the last 10 minutes of cooking. This recipe also freezes well, so make a large batch and store portions for quick meals later.

Nutrition Facts

Serving Suggestions

This vegan curry pairs beautifully with steamed basmati rice or warm, fluffy naan bread to soak up the rich sauce. For a lighter option, serve it over quinoa or cauliflower rice.

Add a side of crunchy roasted chickpeas or a fresh cucumber salad to balance the warm spices. A dollop of vegan yogurt or a squeeze of fresh lime can also enhance the flavors.

Looking for more plant-based inspiration? Check out our Costco Vegan Mushroom Stew Recipe for another hearty vegan meal or try the Collard Green Casserole Recipes for a nutritious side dish.

Conclusion

The BOSH vegan curry recipe is a shining example of how plant-based meals can be both delicious and deeply satisfying. With its medley of fresh vegetables, fragrant spices, and creamy coconut milk, this curry is perfect for nourishing your body and delighting your taste buds.

It’s simple enough for a weekday dinner yet special enough to impress guests, making it a versatile addition to any recipe collection.

By embracing this recipe, you’re not just creating a tasty meal—you’re also contributing to a more sustainable and compassionate lifestyle. Don’t forget to experiment with different vegetables and spice levels to make it uniquely yours.

And if you enjoyed this recipe, be sure to explore other fantastic dishes like the Classico Sun Dried Tomato Alfredo Sauce Recipe or satisfy your sweet tooth with the Chocolate Heaven Cake Recipe.

Happy cooking and bon appétit!

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