Veggie Curry

I don’t know about you, but when I need a little more grounding- there’s nothing like a super yummy warm curry to do the trick. 
Just as a disclaimer, this recipe won’t even come close to comparing authentic Indian cuisine. However, bringing back a ton of spices from India has definitely made everything taste even more delicious. 
If there’s one recommendation I can make beforehand, it would be to buy quality spices beforehand. Keep in mind, nearly all of the ingredients are veggies- which are quite inexpensive.
So, if you can splurge in the spice department- I’m sure you won’t regret it!


You can essentially add any veggies that you like to your curry.
These are just the ones I used for this time around.

1 head broccoli
1 head cauliflower
1 bag of spinach
2 bundles of asparagus
2 regular sweet potato
2 zuccini
1 white onion

Spices:-I love the CBD spices by Cured Nutrition
Garam Masala
Chana Masala
Red Chili
Mustard seeds

Coconut milk or cream

Optional Add Ons:
Quinoa or rice
Chickpeas or lentils


I planned to make this for just me and Michael, and now have a HUGE pot of curry that will last us all week. These measurements are good for up to 6 people. 

1. Cube and over roast 2 regular sized sweet potato (usually takes about 40 minutes at 200 C). I added a salt garlic lemon spice mix and paprika to my potatoes, but this is up to you.
2. Add oil of your choice (I used olive oil), 4 – 5 cloves of diced garlic, shredded ginger, and 1 chopped onion to pan. Saute combination on medium heat until onions are translucent. 
3. In a LARGE separate pan, heat ALL spices with oil at medium heat.
This pan will hold the entire curry in the end, so plan accordingly with size.
I didn’t measure my spices (surprise, surprise). If you know you like spicy, then go hard. If you’re not as into spice, then just add enough for flavor. The masala mixes and red chili can pack some heat, so perhaps go light on those if you’re sensitive. 
4. Add diced mushrooms and zucchini to the garlic, onion and oil mixture. Keep at medium heat until veggies are cooked, then add to spice mixture.
5. As everything simmers, add a bit of filtered water to begin making the soup-like consistency. Turn down heat and cover until sweet potatoes are done.
6. Once sweet potatoes are done- add potatoes, broccoli, cauliflower, and asparagus to the pan. Add about 1/2 Cup of filtered water and coconut milk or cream. Coconut cream is typically canned, so you can put the whole can in. If you’re using store-bought coconut milk, use 1 1/2 – 2 Cups.
Coconut milk/cream helps to neutralize the spices, and gives it a sweeter flavor. If you’ve tasted your curry so far and it’s too spicy for you, then add more coconut milk/cream.
7. If you want a heartier meal, adding chickpeas or lentils is a great option. If you use the canned ones, you can chuck them in now. If you opt for the dry kind (my preference), then you’ll need to boil them on their own first before adding them in. Make sure to add them now with the veggies, so all the ingredients can soak up as much flavor as possible.
8. Bring mixture up to a boil, then reduce heat to low and cover. Let it sit for about 30 minutes so the veggies can really soak in the flavors. The longer the curry sits, the more flavorful/spicy it becomes.
9. After it’s sat as long as you feel is right- then add spinach on low heat.
Spinach cooks super quickly, which is why I add it at the end (I don’t like it when it’s too soggy and slimy). But if you know you like your’s super cooked, then you can add it with the other veggies beforehand.
10. Taste test to see if you need to add anymore spices and/or coconut milk/cream.
11. Serve on its own, or with quinoa or rice. 


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