We are obsessed with curry and this recipe turned out so delicious! It’s filled with veggies and perfect over rice. We will definitely be making it again!


  • 1 can of chickpeas
  • 1 eggplant (diced)
  • 1 small onion (diced)
  • 3 garlic cloves (diced)
  • 1 ½ cups of cashew or almond milk
  • 2 tbsp of vegan butter
  • 1 tbsp of ground ginger
  • ¼ tsp cayenne pepper
  • 1 tsp of curry powder
  • 1 tsp of ground cumin
  • ¼ tsp of salt
  • ¼ tsp of black pepper
  • 1 ½ tbsp of all purpose flour
  • 2 cups of basmati rice


  1. To start this recipe off begin by heating up a large frying pan on medium heat. Once hot add your onion, eggplant and can of strained chickpeas
  2. Once your veggies begin to soften and brown up you can start to add your sauce ingredients
  3. Add in your minced garlic cloves, ground ginger and vegan butter. Sauté for about 5 minutes before adding your other ingredients
  4. Next stir in your cashew milk, ground cumin, curry powder, cayenne pepper, all purpose flour, salt and pepper
  5. Lower heat and let simmer for around 10-15 minutes. Sauce will thicken up quite a bit, if the consistency becomes too think you can add ½ a cup of water or extra cashew milk
  6. While your sauce is simmering you can begin to cook your rice. (We do 2 cups of basmati rice to 3 cups of water) Bring to a boil then lower heat and cover for 10-15 minutes or until rice is tender
  7. Plate your rice into large bowls and spoon your veggie curry sauce overtop! Serve and enjoy!

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