Almond Butter Veggie Curry

Almond Butter Veggie Curry

Created by neve.thenutritionist this curry is zesty, sweet, smoky, creamy and most importantly...NUTTY. This plant-based curry is a perfect quick mid-week dinner but also guaranteed to leave a lasting impression on any dinner party guests. Plus, it tastes just as scrumptious when enjoyed cold the next day - though we doubt you’ll have any leftovers!

Have on its own, or serve with brown rice and a mini naan for a more occasional evening meal.


  • 1 small butternut squash, peeled & cubed
  • 2 peppers, cut into chunks
  • 1 x 400g can black beans, drained & rinsed
  • 1 tbsp oil 
  • 1 leek, thinly sliced
  • 1/2 chilli pepper, finely chopped (optional)
  • 3 cloves garlic, minced
  • 4 tbsp Pip & Nut Smooth Almond Butter
  • 6 tbsp soy sauce
  • 2.5 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp smoked paprika
  • 1 tbsp ginger, minced
  • Juice of 2 limes
  • 3 tbsp honey, agave or maple syrup
  • 300ml water
  • 200ml full-fat coconut milk

Serve with coriander, flaked almonds and yoghurt.


  1. Preheat your oven to 200°C fan and prep all veg as directed.
  2. Combine the butternut squash and bell peppers in a bowl and coat in 1/2 tbsp of oil and 2 tbsp soy sauce. Put on a lined baking tray and roast in the oven for 30 minutes.
  3. Meanwhile, blend together: the almond butter, 2 tbsp honey/agave/maple syrup, the lime juice, cumin, turmeric, smoked paprika, ginger, 4 tbsp soy sauce, and 300ml of water. This is your curry base.
  4. Heat the rest of the oil in large heavy-bottom pan, on a medium heat.
  5. Add the leek and fry for about 3 minutes until soft.
  6. Add the chopped chilli and minced garlic and fry for a couple more minutes.
  7. Add in your curry base followed by the coconut milk then simmer for 10-15 minutes to reduce.
  8. Remove the veggies from the oven and add your drained black beans. Put back in the oven for another 3 minutes. Meanwhile add 1 tbsp of honey/agave/maple syrup to the curry.
  9. Take the curry off the heat and stir in the roasted veggies and black beans.
  10. Divide into 2-4 portions, garnishing with flaked almonds, coriander, and a drizzle of yogurt.
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