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Vegetable Curry

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 25 min
  • $$
Gatheredtable
adapted from Against All Grain by Danielle Walker

Ingredients

  • 1 cup carrots, sliced
  • 1 cup zucchini, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons coconut oil
  • 4 cups broccoli florets
  • 2 cups snow peas
  • 2 tablespoons tamari
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne
  • 1 (15 ounce) canned coconut milk
  • a pinch of sea salt, to taste

Directions

Prep: 1. Slice carrots and zucchini. 2. Mince garlic. 3. Grate ginger. Make: 1. Place oil in skillet and heat over medium-high heat. 2. Add vegetables, garlic, and ginger and sauté for 5 minutes. 3. Add tamari, spices and coconut milk and salt to taste. Simmer for 5-7 minutes, until vegetables are cooked but still firm.

Notes

Add in 4 kaffir lime leaves if you want to step it up! If you're not vegetarian or vegan we recommend fish sauce instead of the tamari (if you're not gluten free you can use soy sauce as well).

Goes great with these recipes

Cauliflower Rice
Couscous
Simple Quinoa
Brown Rice
Basic White Rice

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