I like to make this healthy veggie curry on the weekends, or whenever I have a bit of time to make a leisurely dinner. Not that it takes very long to cook (it can easily be done in under 30 minutes) but sometimes it’s nice to take my time and enjoy the process of making a healthy, deliciously fragrant meal. Like many of my recipes, this yields quite a bit of curry, which is another reason I like to make it on the weekends: Leftovers make for easy weeknight dinners that can be made in less than 5 minutes. I’ve included tips on how to turn leftovers into a quick, healthy soup in this post as well.
There’s something very cozy about making a big pot of curry, especially in the Fall, so if you find yourself with some down time this weekend, put on a pair of fuzzy socks, and spend a little time in the kitchen. I’m telling you, it’s good for your soul (and since this recipe is gluten-free, dairy-free, low-fat, and vegan, it’s pretty good your body too!)
You Will Need:
- 1/2 large head of broccoli, cut into florets
- 1/2 large head of cauliflower, cut into florets
- 2-3 large carrots, peeled
- 1 large white onion
- 2-3 cloves of garlic, minced
- 1 inch piece of ginger, peeled and finely chopped or grated
- 1 large sweet potato, peeled and cubed
- 2 white potatoes, peeled and cubed
- 1 can of crushed tomatoes
- 1 can coconut milk
- 4-5 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp cumin
- salt and pepper to taste
- 1 tbsp red pepper flakes (or to taste)
- 2 large zucchini
- fresh basil to garnish (optional)
Combine onion, ginger, garlic, and spices in a large pot over medium high heat. Add one tablespoon of oil or water to sauté the veggies for about 3 minutes. Add additional water if needed to prevent sticking.
Add the remaining vegetables and one can of crushed tomatoes. Then add one can of coconut milk.
I add one and a half cans of water–sometimes more if I use extra veggies–but if you like thicker curries, only add half of a can of water and cook until all of the liquid is absorbed. For a creamier curry, add 2 cans coconut milk and half of a cup of water. All of the above methods are delicious so play around and see what you like. Remember, you may need to add more seasoning if you’re adding a lot of liquid.
Bring the curry to a boil, then cover and reduce to a simmer. Cook for about 20 minutes, or until the veggies are cooked through.
Note: Cooking time will depend on how large you cut the potatoes!
Meanwhile make a some brown rice to serve with the curry and begin spiralizing the zucchini using a handheld spiralizer like this one.
Just before serving, add the zucchini noodles to boiling water and cook for 1 minute to warm through. Then plate along side the rice and top with the curried vegetables.
Garnish with a sprig of fresh basil and enjoy!
For leftovers, add 1/2 of a cup of veggie stock to 1 cup of curry to create a quick and easy soup. Microwave or heat in a sauce pan (my preferred method) until warmed through. Meanwhile, add leftover rice, zucchini noodles, and a few handfuls of fresh spinach to a large bowl and pour the soup on top. This will warm the rice and wilt the spinach to perfection.
For a step by step demo, watch my latest Foodie Friday video below!
Let me know if you try this recipe, and if you enjoyed this post, please share with your foodie friends!
Happy Friday, Everyone 🙂