Bomb Vegan Curry

I admit, curry has not always been my favorite dish, but when I decided to try #whole30 I wanted to create a coconut based version that I could easily throw together in the future. I am all about continually switching up the menu in my kitchen in order to add new recipes and skills to the mix. And, to my surprise and delight, this vegetable based curry turned out to be, was super simple to prepare, and I am already craving more!


1 cup cauliflower florets

3/4 cup broccoli florets

1 bell pepper diced

3/4 cup zucchini diced

6 tbsp olive oil

1 tsp coarse sea salt

1/2 tsp black ground pepper

6 cloves garlic chopped

1 tbsp fresh ginger chopped

2 large shallots chopped

1 tsp cumin powder

1 tsp turmeric powder

1 tsp coriander powder

1 15 ounce can coconut milk

2 tbsp fresh lime juice

1.5 tbsp almond butter


Preheat oven to 415 degrees and prepare a large sheet pan with parchment paper. Toss vegetables with olive oil, salt, and pepper and arrange on the pan. Roast for 25-30 minutes.

Just before the vegetables are finished, heat 3 tbsp olive oil in a large dutch oven over medium heat. Saute garlic, ginger, and shallots for approximately 2 minutes. Feel free to add a dash of salt to allow for the aromatics to develop. Turn heat to low and add cumin, coriander, and turmeric powders and stir quickly until mixed. Watch the aromatics to be sure they do not brown, but remain moist. Add coconut milk, lime juice, and almond butter and stir approximately 3 minutes or until the almond butter dissolves completely into the sauce.

Add vegetables to sauce and mix until all are coated. Serve alone or over a bed of spinach, rice, or chickpea pasta.


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