Plant-Based Curry

My Quick & Delicious Plant-Based Curry is very simple to make. I’ve packed it with a variety of vegetables that I had to hand – carrots, celery, broccoli and potatoes, but you can add whatever you want – mini corn, sweet potato, cauliflower, green beans, peas, etc. It’s that versatile!

Jam packed with fibre and beta carotene, from the vegetables, it’s an ideal dish to make when you come in from work. I served it with brown rice and it was wonderfully filling.

If you’re cooking just for yourself, you can either divide the ingredients in half to reduce the size of the portions, or you can divide it up once you’ve cooked it into equal portions that you can put in the fridge for later in the week, or freeze to use in the coming weeks.

Oh, I just about forgot! Here’s a wee tip for you to ensure your sauce doesn’t become lumpy… make sure you blend the flour in a little at a time and make sure you really stir it in to the mixture.

If you make it, let me know how you get on.

Here’s the recipe for my Quick & Delicious Plant-Based Curry. I hope you enjoy it as much as I do!

Quick & Delicious Plant-Based Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 large or 4 small


  • Pot
  • Measuring spoons
  • Wooden spoon
  • Measuring jug


  • 2 onions peeled and chopped
  • 1 oz self raising wholemeal flour
  • 3 tablespoons your choice of curry powder
  • 1/2 pint plant-based/vegan stock
  • 2 tablespoons mango chutney
  • 2 tablespoons 100% blackcurrant fruit spread
  • 1 apple of your choice e.g. gala delicious, cox, etc
  • 3 celery sticks chopped into equal pieces
  • 3 carrots sliced equally
  • half head broccoli
  • 1 potato chopped in equal sized small pieces


  • Add two inches of water to a large pot then place the onions, celery, potato, and carrots into the pot and stir together. Cook with the lid on for about 8 to 10 minutes until they begin to soften.
  • Put the brown rice on to cook as per the packet instructions.
  • Add the curry powder and stock to the pot. Stir together.
  • Gradually add the flour a little at a time and stir it into the mixture. Keep doing this until all the flour has been used.
  • Add the mango chutney an blackcurrant fruit spread, apple and broccoli. Cook for a further 10 to 15 minutes until the potato is cooked. Stir frequently to ensure it doesn't catch on.
  • Put the brown rice on to cook as per the packet instructions.

Check out some of my other recipes here.