Almond Milk Vegetable Curry

A homemade vegetarian curry that will quickly become a household favorite
August 11, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegetarian Curry, Waiting On Martha Almond Milk Vegetable CurryWaiting on Martha's almond milk vegetarian curry

At least once a week, you’ll find a take out bag full of thai containers on our kitchen counter.  My standard order.: vegetarian curry.  I’m a huge lover of curry powder’s vibrant flavor and I sprinkle it on just about everything.  However, I’ve been trying for years to create a homemade version of my beloved vegetarian curry but to no avail.  Until this week.  This week, all the years of trial and error paid off with success; an almond milk vegetable curry that is dare I say better than my tried-and-true takeout.

You’ve been warned that this dish is hot.  The heat from the spicy curry powder and serrano peppers pack a one-two punch, but everything is quickly cooled down by the sweetness of the basil and crispness of the cauliflower. Rounding out the curry’s bold flavors are hearty potatoes and cashews.  Nuts are a favorite way I like to add crunch to many a recipe.

And please don’t let the long list of ingredients scare you, I promise cooking homemade curry is actually easier than you think.  While I did stay true to the typical spices found in curry (coriander, cumin and red curry),  I also added a teaspoon of cinnamon to give it a bit more warmth.  And rather than using buttermilk, I took the vegan route by subbing in Almond Milk.  Check out the full recipe below and enjoy!  Truly, MKR

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Almond Milk Vegetable Curry
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 Tbsp. red curry powder
  2. 1 tsp. ginger powder
  3. 1/2 tsp. cinnamon
  4. 1/2 tsp. cumin
  5. 1 tsp. coriander
  6. 1 tsp. salt
  7. 1 tsp. black pepper
  8. 2 Tbsp. tomato paste
  9. 2 Tbsp. butter
  10. 1 Tbsp. olive oil
  11. 1 cup diced shallots
  12. 3 cups 1/2 inch cubed potatoes
  13. 2 cupers cauliflower florets
  14. 2 Tbsp. cornstarch
  15. 2 Tbsp. cold water
  16. 2 cups vegetable broth
  17. 2 cups Almond Milk
  18. 1 (5 oz.) package fresh baby spinach
  19. 1/2 cup unsalted cashews
  20. 1/2 cup fresh basil rough chopped
  21. 3-6 serrano peppers sliced
  22. Cooked long grain rice
  23. Garnish: cilantro, serrano pepper, crushed cashews
Instructions
  1. Melt butter and oil in a large pan over high heat, add shallots and serrano pepper; saute 3 minutes.
  2. Add curry, ginger, coriander, cumin, cinnamon, salt, pepper, and tomato paste. Cook 1 minute stirring constantly.
  3. Add potatoes, cover and cook 5 minutes stirring occasionally.
  4. Add vegetable broth and cauliflower, increase heat to high, cover and bring to a boil. Reduce heat and simmer 10-15 minutes or until potatoes are tender.
  5. While curry is simmering whisk together cornstarch and cold water in a small bowl until smooth. Add to the almond milk. Add the almond milk mixture to the vegetable curry and simmer 5 minutes.
  6. Add cashews. Stir in spinach and basil cook until wilted.
  7. Spoon curry over rice and garnish with additional serrano peppers, crushed cashews, and cilantro if desired.
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