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Vegetable Curry

Vegetable Curry

Nutrition and taste find a happy medium in this warm and filling dish. Swap out vegetables for what you have on hand, and make it your own!



  • ½ C diced onion
  • 1 tbsp. minced garlic
  • 1 tbsp. finely grated ginger
  • 1 tbsp. olive oil
  • 2 tbsp. red curry paste
  • 1 tbsp. cumin
  • 1 tbsp. garam masala
  • ½ tbsp. turmeric
  • Salt and pepper to taste
  • 1 C chopped cauliflower
  • 1 C diced sweet potatoes
  • 1 C diced bell peppers
  • ½ C snap peas
  • ½ C diced zucchini
  • 2 C vegetable broth
  • 1 C coconut milk


  1. Sauté onions, garlic and ginger in a large pan or pot over medium heat with olive oil. Add in red curry paste and seasonings.
  2. Add vegetables and stir for a few minutes.
  3. To deglaze the pan, add vegetable broth and coconut milk. Put on lid and simmer until vegetables are tender.
  4. Allow time to cool, then serve curry over rice, noodles or as is.


This article first appeared in the January 2021 edition of the HealthPerks newsletter.

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