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Mushroom & Broccoli Curry Stir-fry - Oil Free

Updated: Apr 24, 2021


  • 1/3 Cup of Vegetable Stock

  • 1 Onion - Diced

  • 1 Red chilli - Diced

  • 3 Gloves of garlic - Minced

  • Thumb size piece of ginger - Minced

  • 400g Tin of Coconut Cream

  • 1 Red Capsicum - Sliced into strips

  • 1 Punnet of Mushrooms - Sliced

  • 150ml Boiling Water

  • 3 tbsp Cashew Butter (or Almond Butter)

  • 1 Whole Broccoli - Chopped into bite size pieces

  • 2tbsp Curry Powder

  • 2 tbsp Tamari (or Soy Sauce)

  • 1 tbsp Maple Syrup

  • 1 Lime - Juiced

  • 2 Handfuls of Spinach

  • Rice or noodle of choice


  • Heat Vegetable Stock in a large Pot at high heat

  • Add garlic, ginger, salad onions and chilli to the pan and cook 2-3 minutes

  • Add capsicum, Broccoli and mushrooms into pan and cook until the vegetables start to singe/char.

  • Pour coconut milk and mix well

  • Now the sauce!! In a separate bowl mix together 150ml of water, cashew or almond butter, juice of ½ lime, tamari (or soy sauce), curry powder and maple syrup – mix with a fork until the cashew or almond butter has melted

  • Add the sauce to the pan and mix in well

  • Lastly add the spinach to the pan and stir for 1 minute or until the spinach has become wilted

  • Place on a bed of rice or noodle of your choice

  • Serve & Enjoy

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