This warming vegan curry is packed with goodness.
Place a large saucepan over low heat and add the oil. Add the onion and dried spices and sauté for 3–4 minutes.
Add the chilli and ginger and cook for 2–3 minutes.
Add the zucchini, pumpkin and cauliflower and stir to ensure the vegetables are coated in spices. Cook for a further 5 minutes.
Add the stock and coconut cream and continue to cook until the sauce reduces to your desired consistency (Add more liquid if necessary)
Remove from the heat and season with salt and pepper. Before serving, garnish with toasted almond flakes, chopped chilli and coriander leaves
Recipe Courtesy of The Good Place
By Creator and Culinary Director Scott Gooding
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