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Easy Vegetable Curry

How To Make Curry

Easy Vegetable Curry

Today’s recipe is a simple, comfort-food style meal. This easy vegetable curry is is gluten-free, dairy-free, plant-based and has quickly become one of our weekly healthy dinner staples!

Hello HGG friends, Aaron (Megan’s husband) here, taking over the blog today! This recipe is something I have been perfecting for a while now and I’m excited to share here on the blog. Curry is not dish we ate often growing up. However, when I was in my 20’s I lived in New Zealand and Curry Houses are very common. I ate a lot of curry while living in NZ and miss having great take-away curry spots on every corner!

This dish is our Healthy Grocery Girl version of the “Chicken Korma Curry” that was my go-to. Our homemade curry recipe is made with chickpeas and heavy on the vegetables, dairy-free and not that spicy. If you prefer more spice, just add a pinch of red pepper flakes. Don’t feel trapped by the recipe either, feel free to make this dish with any veggies you love or serve over potatoes instead of rice -it’s really easy to alter based on your food preferences or what you have on hand in your refrigerator! 

I hope you enjoy this recipe, and if you make it share a pic with us on instagram and tag me @HealthyGroceryGirl! 

Easy Vegetable Curry
Serves 2
Vegan, No-added Sugar, Yellow Curry
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. ½ sweet onion
  2. 1 orange bell pepper
  3. 2 yellow squash
  4. 2 cups broccoli
  5. 1 (15oz) can chickpeas drained & rinsed
  6. 1 cup (dry) brown rice
  7. 1 bunch fresh basil
  8. ½ a lime
Curry Sauce
  1. 1 (15oz) can full fat coconut milk
  2. ½ cup cashews, soaked overnight then drained & rinsed
  3. 2 tablespoons yellow curry paste
  4. ½ tsp onion powder
  5. ½ tsp turmeric
  6. ¼ tsp black pepper
  7. ¼ tsp salt
  8. 3-4 dried apricots
  1. Cook brown rice according to package directions.
  2. Then Wash, dry, slice and dice the vegetables.
  3. Add the veggies to a large saute pan and Cook for 10 minutes with the lid on, over medium/low heat.
  4. Add the chickpeas, stir and cook for an additional 10 minutes with the lid on, over medium/low heat.
  5. Add all curry sauce ingredients to a high speed blender and blend on high until smooth, about two minutes.
  6. Heat curry sauce in a small saucepan, or if using a Vitamix, continue blending on high until sauce becomes hot, about six minutes.
  7. Rinse, dry and chop the fresh basil.
  8. Serve and enjoy!
Healthy Grocery Girl


Healthy Grocery Girl

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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