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Vegetable Curry

Updated: Apr 9


When choosing a Curry paste, I use store bought, as there are really good ones on the market. Make sure that you read the ingredient label to ensure that it is a clean product. Thai Kitchen is a popular brand and is perfect for this. Also, you can use whatever veggies you have on hand.


Some ideas include:

• Potatoes and/or Sweet Potatoes

• Butternut Squash

• Carrots

• Cauliflower

• Broccoli

• Cabbage

• Green Beans

• Kale / Spinach

• Bell Peppers / Jalapeño Peppers

Here's what I did :)

  • 1 medium onion, chopped

  • 1 large carrot, cut in half lengthwise and then chopped into 1" pieces

  • 2 cups green beans, washed and trimmed and cut into 1" pieces

  • 2 cups cauliflower, cut into bite-sized florets

  • 4 cloves of garlic, chopped

  • 2" fresh ginger, grated

  • 2 cups vegetable broth

  • 2 cups mix of steamed potatoes & sweet potatoes (if you are using raw potatoes, add these in at the same time as the onions & carrots)

  • 1 can of unsweetened coconut milk

  • 2-4 Tbsp curry paste (the amount you use depends on how spicy you like it. You can also choose between yellow, red or green paste)

  • 1 Tbsp honey

  • 1 cup fresh basil, torn into pieces

  • Fresh lime for serving

Heat a large pot over medium-high heat. Add in the onions and carrots. Note that I do not use oil. The vegetables will cook just fine without oil. They will release their own liquid plus the water they still have on them after rinsing. They will brown nicely but if you feel the need, add a splash of water. Let these veggies cook for a few minutes until the onions start to brown. Lower the heat to medium.

Add the green beans and cauliflower. Stir and allow to cook for a minute or two.

Add in the garlic and ginger. Stir and cook until fragrant, about 30 seconds.

Add the broth, steamed potatoes & sweet potatoes and coconut milk. Bring to a boil, lower the temperature, cover and simmer for about 15 minutes or until the vegetables are soft to your liking.

Turn off the heat and add in the honey and torn basil. Tearing the basil helps keep it from blackening.

Serve over cauliflower rice or rice with a squeeze of fresh lime. Enjoy!


I added some spinach before eating this bowl of curry. The heat wilted it just perfectly.

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