Curry truly is one of the best, most versatile and tasty foods. This one is filled with spring veggies and simmered low and slow, to make it an ultra-rich and creamy vegan curry.

What’s more, this curry is made with  Cocavo Original for a healthy source of fats.

This curry is one of those classics that you can pull out at any time and impress anyone with its rich flavour and creamy texture. 

Here’s the recipe:

RICH CREAMY SPRING VEGETABLE CURRY

• 2 tbsp Cocavo Original
• 325g pumpkin, diced
• 50g eggplant, diced
• 30g mushrooms, thickly sliced
• 25g ginger, finely grated
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1 tsp fennel seeds
• 1 tsp ground coriander
• 1/2 tsp lemongrass powder
• 1 tsp garam masala
• 1/4 tsp turmeric
• Generous pinch chilli flakes
• 1 can coconut milk
• 1 cup vegetable stock
• Pinch asafoetida

1. Melt Cocavo in a large saucepan over medium-high heat. Add vegetables and cook, stirring occasionally, for 5 minutes.

2. Add ginger and cook, stirring, for 1 minute. Reduce heat to medium and add spices.

3. Simmer for 2 hours, until thick and creamy. Serve warm with rice and a generous dollop of coconut yoghurt.