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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
Print
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  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
Instructions
  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 https://www.healthygrocerygirl.com/

 

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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