The Vegans are Coming!

July 6, 2009 by

You're all set to have a dinner party this weekend.

When one of your friends drops the bomb ...

His date is vegan, and not vegetarian as he had originally thought.

So that vegetarian lasagna you were planning to make, just isn't going to cut it. A lasagna without meat ... ok that's fine.  But no meat AND no cheese?  That's crazy talk.

Of course you want to make something that his date can eat.  But you want everyone else to enjoy the dinner too.  

Well this vegetable curry recipe is sure to please all of your guests.

You can easily double the sauce and throw in some chicken, pair it with a fresh piece of fish, or serve it with a big bowl of steamed rice for a simple, yet elegant, vegan dinner.

So the next time one of your guests lets you know last minute that his date is vegan, don't despair.  You have the perfect recipe for a dinner party that will allow vegans and carnivores to happily eat together.

Until our next meal,


Vegetable Curry

Vegetable Curry

Vegetable Curry


  • 1 Medium Onion
  • 1 Clove Garlic, Chopped
  • 1 Medium Carrot
  • 1 Small Bell Pepper
  • 1 Medium Zucchini
  • 1 Tbs Olive Oil
  • 2 Tsp Curry Powder
  • 1 Tsp Grated Ginger
  • 1/2 Cup Water
  • 1 Cup Apple Juice
  • 1 Tbs Soy Sauce
  • 1 Tbs Cornstarch
  • 2 Cups Cauliflowerets
  • 1/2 Cup Raisins


  1. Cut the carrot, bell pepper and zucchini into 1/2-inch, bite-size slices. 
  2. Peel the onion, and cut into thin slices.  
  3. Heat the oil in a Dutch oven over medium-high heat for 1 to 2 minutes. 
  4. Cook the onion, garlic, curry powder and ginger in oil, stirring frequently, until onion is tender when pierced with a fork.
  5. Stir in the water, 3/4 cup of the apple juice, soy sauce and carrot.  
  6. Heat to boiling over high heat.  
  7. Once mixture is boiling, reduce heat just enough so mixture bubbles gently.  Cover and cook 10 minutes.
  8. Mix the cornstarch and remaining 1/4 cup apple juice until cornstarch is dissolved. 
  9. Stir the bell pepper, zucchini, cauliflowerets and raisins into the carrot mixture.  
  10. Stir in the cornstarch mixture. Cover and cook 3 to 5 minutes longer, stirring occasionally, until zucchini is tender when pierced with a fork.

Serving Idea: Let your guests add their own special touch, by passing ramekins filled with traditional  curry toppers like chopped almonds and toasted shredded coconut.