This super quick Vegan curry takes only 15 minutes for preparation and 15 minutes to cook. Try this Cheese Vegetable Curry Recipe at lunch or dinner for your guest and family members. They will love this vegan dish.



Cheese Vegetable Curry Recipe

Cheddar cheese cut ½ inch cubes, 150 g

Butter or margarine, 40 g

Onion, chopped, 1 large

Green pepper cut in strips, 1 small

Carrot, thinly sliced, 2 small

Courgettes, cut into slices, 4 small

Cooking apple, diced, 1 large

Curry powder, 2 tsp

Plain flour, 40 g

Chicken stock, 600 ml

Sultanas, 25 g

Mango chutney, chopped, 2 tbsp

Salt, to taste


Preparation Method:

Cheese Vegetable Curry Recipe

Melt the margarine in a saucepan, add the onion, carrots and green pepper and fry gently for 3-4 minutes, keep stirring until the onions are soft but not colored. Add the courgettes, apple and curry powder and cook for 2 minutes, keep stirring.

Sprinkle in the flour, cook for 2 minutes, stirring and then gradually blend in the chicken stock. Bring to boil, stirring, add sultanas and salt to taste. Lower the heat, cover the pan and simmer for 5 minutes.

Add the mango chutney then stir in the cubed cheese. Serve in an attractive bowl.



Cheese Vegetable Curry Recipe

Instead of cheese cubes, you can use diced cooked meat but add the sultanas in stage 2.


Serving ideas:

Cheese Vegetable Curry Recipe

Serve each portion of curry with boiled rice. Offer tomato salad with a mint and yogurt dressing as an accompaniment. If you need it hot, provide lime pickles as an additional side dish.