Name: Vegetable Packed Vegan Curry Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: ½ butternut squash; 1 large carrot; 1 orange or yellow pepper; 3 garlic cloves; 1 tbsp olive oil; 1 tsp mild curry powder; ½ tsp hot smoked paprika; Salt and pepper; 1-inch piece ginger, grated; 1 lime, juiced; 2 tbsp tahini; 1 tin full-fat coconut milk (400ml)*; 1 tsp miso paste

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A thick, creamy and Vegetable Packed Vegan Curry Sauce made with simple ingredients and highly versatile. Great as a base for curries, stews and noodles, it’s better than shop-bought sauces!

I have been dreaming on this curry sauce recipe for a long time and have made it so many times in the past without writing down the exact recipe nor taking photos and videos of the process. Well, now I have done just that to show off how easy, delicious and creamy this sauce is. It’s going to change your fake-away curry nights, for sure!

A spoon in a jar of Vegetable Packed Vegan Curry Sauce — Vegetable Packed Vegan Curry Sauce

Why will I love this sauce?

This curry sauce is gorgeous, it is:

Thick, creamy and smooth
Comforting, cosy and warming
Light, vibrant and fresh
Made with wholesome ingredients
Packed with vegetables
Naturally coloured and flavoured
Vegan, gluten-free, nut-free and dairy-free
Rich in umami flavour
Highly versatile
Better than shop-bought sauces

If you already love the sound of this sauce then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A jar of Vegetable Packed Vegan Curry Sauce with a blue lid — Vegetable Packed Vegan Curry Sauce

What ingredients do I need?

Apart from fresh vegetables, we only need a handful of ingredients, you can see my favourite brands below in the “shop the recipe” section.

Here’s what we need:

Vegetables: they key to this recipe is using orange-red-yellow vegetables to keep the vibrant colour of the curry sauce. I use butternut squash, carrot and yellow or orange bell pepper. For alternatives, use sweet potato, other squash or pumpkin and try adding parsnips or swede instead or carrot.
Onion and garlic: for flavour. These are roasted with the vegetables so they are sticky and sweet. You can swap onion for shallots, if you prefer.
Spices: I’ve kept it simple and used mild curry powder with a bit of hot smoked paprika for heat. Make sure to season well with salt and pepper too.
Fresh ginger: blend in the fresh ginger to the roasted vegetables so that it’s more fiery and fresh.
Lime or lemon: add the fresh juice to the sauce for tang, freshness and balance out the richness of the curry powder.
Tahini: this is a secret ingredient that adds so much richness and creaminess. Like a peanut satay uses peanut butter, the tahini here adds so much flavour. If you prefer, you can use sunflower seed butter or use cashew, peanut or almond butter.
Coconut milk: use the full-fat coconut milk for the best flavour and texture for this curry sauce. I also make this with a mix of coconut yoghurt and water if I have lots of thick, high-quality yoghurt to hand.
Miso paste: this is a fermented food and is so good for gut health, as well as adding tons of rich, umami flavour. My favourite is brown rice miso paste but others will work, too.

A glass jar of Vegetable Packed Vegan Curry Sauce

A pan of Tomato and Chickpea Vegan Curry without toppings — A glass jar of Vegetable Packed Vegan Curry Sauce

Is this gluten-free and nut-free?

Yes this sauce is fully gluten-free and nut-free and contains no dairy and is soya-free, too.

How do I make this?

This is really easy to make in a few steps:

Prepare all the vegetables: and add to a large roasting tray.
Toss with the spices and oil and roast: for 30 to 40 minutes, until tender and soft in the middle.
Allow to cool for 20 minutes: just so your blender doesn’t overheat.
Blend with all the other ingredients: until really smooth and creamy.
Warm up as needed: and thin out with more water or coconut milk, if you like.

How can I use this sauce?

This sauce is so versatile, I have a few dedicated recipes coming up, but you can:

Add it to some stir-fried vegetables and tofu to serve with rice
Stir into any other roasted vegetables and chickpeas
Use as a pasta or noodle sauce
Enjoy as a soup with croutons and some beans
Stir into Tomato Beans and Pesto Wedges instead of the pesto and tomato passata
Use it as the sauce for my Peanut Cauliflower and Chickpea Curry

A half eaten bowl of Tomato and Chickpea Vegan Curry — Tomato and Chickpea Vegan Curry

What else can I make?

If you are looking for more meal prep and vegetable packed recipes, how about my: