Golden carrot curry

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Spice up your Veganuary diet with our delicious, quick, and easy Golden Carrot curry. Being a vegan has never been easier and this delicious vegan Golden Carrot Curry, powered by Alver Golden Chlorella, is the perfect way to get all the necessary nutrients while sticking to a plant-based diet.

Recipe for 2 to 3 people

Time: 30 minutes


  • 120g rice
  • 3 carrots
  • 3 small potatoes
  • 1 large handful of kale
  • 2 cloves garlic
  • Red pepper spice (to taste)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon Alver golden chlorella powder (about 5 grams)
  • 500g tomato sauce
  • 250g coconut milk
  • Coriander
  • Sesame seeds (or other seeds such as sunflower)


  1. Cook rice as indicated on the packaging
  2. Cut potatoes and carrots into about 2cm cubes
  3. Remove the heavy part of the kale stems and cut the kale in 3-4cm strips
  4. Mince the garlic and stir-fry it in a large pan or pot with some olive oil until golden/brown
  5. Add the potatoes and carrots to the pan and stir-fry them for five minutes
  6. Add the tomato sauce and coconut milk to the pan and combine well
  7. Add the cumin, turmeric, golden powder, and red pepper spice to taste. In this recipe, we added about 2g for a mid-spicy curry
  8. Combine everything together with a spatula or wooden spoon and cover the pan. Simmer for about 15-20 minutes or until the potatoes are cooked through. Add the kale leaves to the in the last 5 minutes of preparation.
  9. Serve the curry with rice, topped with coriander and your favourite seeds such as sesame seeds
  10. Enjoy!

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