Vegetable Packed Vegan Curry Sauce

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.

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:

A spoon in a jar of Vegetable Packed Vegan Curry Sauce

Vegetable Packed Vegan Curry Sauce

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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!


To Roast:

  • 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

To Blend:

  • 1-inch piece ginger, grated
  • 1 lime, juiced
  • 2 tbsp tahini
  • 1 tin full-fat coconut milk (400ml)*
  • 1 tsp miso paste


  1. Preheat the oven to 160Fan/ºC and line a large baking dish.
  2. Prepare the vegetables: peel the squash and dice into small cubes. Chop the carrot and pepper into cubes and peel the garlic. Add them all to the dish and toss with olive oil, curry powder, paprika, salt and pepper.
  3. To roast: bake for 30-40 minutes, until tender. Allow to cool for 20 minutes.
  4. To blend: add the contents of the tray (with any liquid) with all of the other ingredients under “to blend” and blend till really creamy and smooth.
  5. To use: stir in vegetables, beans, tofu or legumes as you’d use a store-bought curry sauce. Warm back up and enjoy.
  6. To store: save the curry sauce (once fully cool) in sealed containers in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before using.


*Or, I make this with coconut yoghurt and water. Add 60g of thick coconut yoghurt with 360ml of water instead of the coconut milk tin.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Vegetable Packed Vegan Curry Sauce so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With vegetable packed love x

  1. Kara says:

    Hello, do you know how much frozen butternut squash chunks I’d use in this recipe? I normally buy the frozen chunks from Tesco because it’s so much easier than cutting up a butternut squash. Thank you 😊

    • Hi Kara, they vary so much don’t they! I’d say about 300g of squash would be good although I’ve never roasted this from frozen and it may be more watery? Allow to defrost before using is my best bet!

  2. Jodi says:

    Hello this is delicious!!! Could you please send me the nutritional information protein etc.

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