Vegan One pot curry

A hearty, healthy one pot curry that will save you time, warm your tummy and leave you feeling great inside and out

Share Print


1 inch piece ginger root 

Small green chilli 

4 cloves garlic 

Juice of 1 lemon 

Tablespoon cumin, ground or seeds 

(*or use curry paste) 

Stick cinnamon 

Spoonful cardamom pods, lightly crushed 

2 bay leaves 

1 large onion, chopped 

100g cashew nuts 

Handful of cauliflower florets 

Handful of diced sweet potato 

(Other firm vegetables as available – green beans are good) 

2 tablespoons coconut (or other vegetable) oil 

400 ml (1 tin) coconut milk 

Small cupful brown basmati rice 

Small cupful brown or green lentils 

blog image


  1. 1) Rinse the rice and lentils and soak them together in water, preferably for several hours.
  2. 2) Put the oil and onion in an ovenproof dish and stir. Place in the oven.
  3. 3) Make a paste from the first 5 ingredients. (Or use curry paste.)
  4. 4) When the onion is starting to brown, add the nuts, all the vegetables, and the paste, stir to coat, replace in the oven.
  5. 5) Heat the coconut milk on the stove top.
  6. 6) When the vegetables are starting to brown, drain the rice and lentils and spread them on top of the vegetables. Add salt to taste.
  7. 7) Pour over the coconut milk. Add hot water if necessary to just cover the rice and lentil layer. (If the oven is very hot, you’ll need a bit more water.) Place bay leaves, cinnamon stick and cardamoms on top.
  8. 8) Cover tightly with a lid and/or foil and place in the oven until done - anything from 45 minutes to 2 hours or more, depending on temperature! It won’t spoil either way.
  9. 9) Serve with your favourite accompaniments – chopped coriander is good, plus chutneys, poppadums, vegan raita, pickles etc.