Curry Pot
Curry Pot
Curry Pot

Næringsindhold pr. 100 g:

Energi 546kj
Fedt 5,90g
– heraf mættede fedtsyrer 2,71g
Kulhydrat 14,6g
Kostfibre 1,71g
Protein 5,06g

Curry Pot

Curry Pot

4 personer Print recipe


  • 125 g Plant Mate product. Choose between or mix: Slices//Flakes/Mince/Bites
  • 6 dl vegetable broth
  • 15 g curry - whichever you prefer (15g=2tbsp). We have chosen a mild curry.
  • 120 g onion, minced – 120 g is one big onion
  • 300 g root vegetables, diced (carrot, celeriac, parsley root, parsnip)
  • 3 fed cloves of garlic, crushed (3cloves=0,5tbsp)
  • 0,5 dl oil
  • 3 dl coconut milk
  • 35 g tomato purée (35g=2tbsp)
  • 6 g salt (6g=1½tsp)
  • 2 g black pepper, ground
  • 15 g apple cider vinegar or apple vinegar (15g=1tbsp)
  • 2 g cumin, ground (2g=1tsp)
  • 2 g cayenne or chili powder (2g=1tsp)
  • Fresh coriander, suggestion for more flavour!


  • Sauté onion and root vegetables in pot or sauté pan in oil until lightly golden. Add garlic and cook for another minute or two. Then add curry, cayenne or chili, and cumin. You can save part of the garlic and add at the end for a fresher garlic flavour.
  • Pour Plant Mate product and broth into the pot or pan with vegetables and let simmer for about 5 minutes.
  • Add coconut milk and cook for a few minutes. The Plant Mate product absorbs a lot of liquid, so, if the sauce becomes too thick, add more water.
  • Lastly, add salt, black pepper, apple vinegar, garlic that was set aside, and fresh coriander.
  • If you want a thicker sauce, use a small amount of corn starch.


Serving Suggestion:
Serve the curry dish with cooked grains, pasta, oven baked root vegetables, or whatever you have in your kitchen!
Also, serve with a salad of finely chopped pointed cabbage/cauliflower... cabbage is fantastic.