Beautiful Yellow Curry Invasion – How to Cook a “Plant Based Curry” without using Dairy!


Welcome Back to YouRoots! We are on a mission to help you incorporate more plants into your lifestyle and to teach you how to make nutritious wholefoods as delicious as possible. The better you can make the good stuff tastes, vegetables, the more of them you’ll eat! Always remember that the things you decide to put into your body will have a direct impact on your short and long term health both physically & mentally.

I’m very excited to share Chef Bernie’s famous Plant Based Curry recipe with you today, this specific curry is what he likes to call the “Beautiful Yellow Curry Invasion”. For dessert, we are going to be preparing a Fried Cinnamon Plantains with Sweet Coconut & “Date Milk”.

It’s surprisingly simple to make and is packed full of protein from the Kenya Beans, Chickpeas and healthy fats from the Cashews. It pairs great with some brown rice which is a great carbohydrate source to keep you energized! As always, you can check out our cooking show below for a reference on how to bring this beautiful dish to life.

Great, let’s get this party started, in your kitchen that is! You’ll need the following ingredients below:


Yellow Curry Invasion

  • 1 Carrot chopped
  • 1 Celery Stalk chopped
  • 1 glove of garlic
  • 1/4 of a white onion chopped
  • 1 tsp of chopped fresh ginger
  • 200ml coconut milk
  • 200 ml pineapple juice
  • 2 tbsp of curry powder.
  • 1/2 cup of cashews
  • 1 cup of brown rice
  • 2 cups of water

Fried Cinnamon Plantains

  • 2 ripe plantains sliced
  • 2 tbsp of date sugar
  • 1 tsp of cinnamon
  • 200ml of coconut milk

Start off by rinsing your one cup of brown rice and get it on the stove so it’s ready once your curry is prepared. Once rinsed off, add into a pot along with 2 cups of water. Bring to a boil and simmer for 15 minutes, or until water is gone.

Take your carrot, celery and onion, cute them into small cubes. Next, take the garlic and ginger, mince them until fine. Get a large pan hot at high heat with some olive oil, put in the above ingredients and saute until golden brown, shouldn’t take that long.

Once they are nice and brown, add in your curry powder, give it a quick mix, pour in your pineapple juice and coconut milk, bring to a boil and simmer for 5 minutes. Next, add one cup of cooked chickpeas, 1/2 cup of cashews, one cup of fresh green beans and simmer for 15 min.

To plate this meal, take a bit of your cooked brown rice along with some of the beautiful plant based curry and garnish with fresh cilantro. Always remember to take care of with plating any meal, especially when cooking for someone else!

Time for a quick dessert, as always using minimal ingredients! Fried Cinnamon Plantains with Sweet Coconut & “Date Milk”.

Take your plantains, peel them and slice them. Take the remaining ingredients, mix everything into a bowl, excluding the coconut milk. Get them into a pan with a bit of olive oil to add some colour!

After three minutes, give them a turn and they should be golden brown or even a bit darker, that’s ok too!

After another three minutes, add in your 200ml of coconut milk and bring to a boil, simmer for a few minutes. Sprinkle with a bit of cinnamon powder and a bit of date sugar for added sweetness if you’d like. Once done, serve! It’s really that simple, this would pair nicely with some vegan ice-cream!

Thanks again for taking time out of your day and we really hope that you are finding value out of our blog posts and a few laughs from our videos. Stay tuned for another weekly blog post with another great recipe.

If you have any feedback or comments, good or bad, please let us know below, we welcome all feedback as we are always looking to improve. From the both of us remember to be positive, live with purpose and eat nutritious and delicious wholesome plant based foods!

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We are inspired by nutritious, honest wholefoods ingredients that we use in our own everyday diet, that the average consumer might not know how to prepare.

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