Meatless Mondays: Colorful Indian Spiced Curry

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.


1 carrot, diced

1 red bell pepper (capsicum), diced

1 zucchini (courgette), diced

1/4 pumpkin, diced

1/2 sweet potato, diced

2 bunch bok choy, chopped

1 cup brown rice

3 cups water

1/2 teaspoon cumin powder

1/2 teaspoon coriander

1/2 teaspoon peri peri powder

1/2 teaspoon cardamon powder

1 cup of rice milk or soy milk


Boil 3 cups of water, then add brown rice, heat until cooked

Combine spices and rice milk in wok

Add carrot, capsicum, zucchini, pumpkin and sweet potato, mix thoroughly

Cover wok and cook for 10-15 minutes

Add bok choy, brown rice and combine well

Serves 3-4 people

Note: You could also use a pre-mixed Indian curry powder; or a jar of store purchased Indian curry.

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About VivalaVegan

Viva la Vegan! started to promote Leigh-Chantelle’s Recipe Calendars in 2005 and has since grown to be an interactive community for vegans focusing on positive education, information and vegan outreach. Through the website, Leigh-Chantelle’s focus is on educating people to alternative lifestyle choices, proving that via compassion we can heal ourselves and each other. Easy to prepare recipes; blogs, articles and podcasts; an interactive forum, informative and how-to videos, interviews with inspiring vegans, vegan mentoring and more. You can find Viva la Vegan! On FaceBook , Twitter , YouTube, Pinterest and Google+
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