RECIPES | Any Vegetable Curry

Make a large pot of this curry and keep in the fridge to reheat throughout the week for easy lunches or dinner. This recipe also freezes well - perfect to keep on hand for those nights you don't feel like cooking.


1 tablespoon olive oil

1 medium sized onion or 3 small shallots, roughly chopped

4 cloves garlic, chopped

2x2 inch piece of ginger (peeled), chopped

2 tablespoons curry powder

1/2 teaspoon coriander

1 tsp cumin

1/2 teaspoon cinnamon

1 teaspoon garam masala (optional)

1 can (15oz) tomato puree

2 cans (14 oz) coconut milk

2-4 cups vegetables, cut into large chunks

Try a mix of potatoes, sweet potatoes, winter or summer squash, snap peas, carrots, cauliflower, broccoli, turnips, kale, spinach, garbanzo beans, lentils and more!

1/4 cup cilantro leaves (optional)

1/4 red onion, thinly sliced (optional)

salt & black pepper


1. In a medium-sized heavy bottom pot, heat the olive oil over medium heat with the onion or shallot. Sweat for about 4 minutes until softened, add the garlic and ginger and cook for a few minutes, until fragrant.

2. Add all the spices and season with salt and pepper. Toss to combine and toast the spices for a minute. Add the tomato puree and the coconut milk, bring to a simmer and let cook covered for about 5 minutes to thicken slightly.

3. Blend until smooth either in a blender or with an immersion blender. Season with salt to taste.

4. Return the curry to the pot and bring to a low boil. Add in the vegetables of your choice and simmer until cooked through. Hearty vegetables like potatoes, sweet potatoes and winter squash will take longer so add those first. Stagger them based on cooking time. Cooked beans and lentils can be added last along with leafy greens.

5. When everything is cooked through taste one last time and season as needed.

Serve with rice and top with cilantro and red onion.