cooking · Dinner · Gluten-Free · Plant Based Diet

Vegetable Curry

Curry sauces needn’t be feared – they are easy to pull together, and the beauty is you can put most anything in a curry sauce. The veggies I used are just a start, use what you have on hand. As for flavor, this is a very mild curry. A little heat would have been my taste – but I wanted the boys to enjoy it as well. So we sprinkled on hot sauce after 😉 If you want it spicier, add in some fresh chile peppers (such as Thai ones), or use a little red pepper flakes.


Vegetable Curry


  • 3 Tbsp coconut oil
  • 1 large onion, diced
  • 4 tsp garlic, minced
  • 1 tsp ginger
  • 1 Tbsp curry powder
  • 14.5 ounce can diced tomatoes
  • 1 cup shredded coconut + 1 cup water
  • 1 cup water
  • 14 ounce can coconut cream (or full fat coconut milk)
  • 1 pound carrots, peeled and sliced
  • 5 gold or white potatoes, chopped
  • 1 pound zucchini, quartered and sliced
  • 15 ounce can chickpeas, rinsed and drained
  • 1 Tbsp lemon juice
  • Salt, to taste


Combine the coconut and water in a small pan, bring to a boil, reduce to a low simmer for 10 minutes, set aside.

Heat a large pot over medium-high, add in oil. Saute onion until tender, add in garlic and ginger, saute for a minute. Add in curry powder, tomatoes (with liquid), water, coconut cream, simmered coconut with its liquid, vegetables and chickpeas. Bring to a boil, reduce heat to a simmer, keeping mostly covered, for 20 minutes or until potatoes are fork tender.

Stir in lemon juice and salt to taste.

Serve with hot rice and naan bread…….

Serves 6 to 8.

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