I’m a sucker for a good, hearty curry and this Easy Veggie Curry recipe is no exception! Ali and I began recipe testing this curry long, long ago. At our favourite hole-in-the-wall 24/7 Indian Dosa restaurant, we’d indulge in a weekly curry and dosa feast and spent all week craving the delicious mix of warming spices, flavours and textures. So, naturally, we had to recreate the curry to help satisfy our cravings!
I get a lot of requests for healthy and easy dinner recipes that can easily be eaten as leftovers the next day. This curry is hands-down a weekly winner and I know you’re going to love it.
Why I Love This Easy Veggie Curry Recipe
This Indian-style veggie curry recipe:
- is packed with anti-inflammatory spices to help promote healthy skin, support the immune system and so much more
- contains a good amount of healthy fats like coconut to help promote healthy hormone production, hormone balancing and glowing skin
- is packed with fibre-rich veggies to help keep blood sugar levels balanced
- is a crowd-pleaser for dinner parties or to keep as leftovers in the fridge/freezer to quickly reheat
- can be kept vegan, or made with added meat or seafood if you wish!
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Easy Veggie Curry (Indian Style)
A healthy, delicious curry recipe!
3 tbsp. coconut oil
1 yellow onion, diced
4 garlic cloves, minced
1 thumb of ginger
spices: 2 tbsp. good quality curry spice mix, 1 tsp. turmeric, 1 tsp. cumin, 1 tsp. paprika
1.5 cups frozen green peas
2 medium-sized carrots, diced
2 vine tomatoes, chopped
1/2 head of broccoli, chopped
Your choice of protein – we like 1 can of chickpeas
1 can of full-fat coconut cream/milk
1/4 cup tomato paste
1 handful of freshly chopped cilantro or parsley
The juice of 1 lime and rice, to serve
- In a medium-sized pot on medium heat, add the coconut oil, onion, garlic and ginger and sauté for a minute or two. Next, add the spices and continue sautéing the mixture.
- Next, add the peas, carrots, tomatoes and broccoli and stir for a minute or two. To make sure the mixture doesn’t burn, you can add a splash of water if you’d like. Hear you can add your protein, like a can of rinsed chickpeas.
- Add the coconut cream, 1 cup of water and tomato paste and let the mixture simmer for about 10 minutes, stirring occasionally. If you wish to thicken up the curry, you can add 2 tbsp flour (we like chickpea flour).
- Chop up the herbs and add 1/2 of the amount into the curry and use the other 1/2 for topping. Serve on cooked rice, with a drizzle of lime juice and fresh herbs. To store as leftovers, let the curry cool before storing it in the fridge in a sealed glass storage container for up to 4 days. Enjoy!