• Amanda Pizzoferrato

Easy & Delicious Veggie Curry Recipe

Excited to share my very first recipe!! This was inspired by Danielle Walker's Chicken Curry recipe with my own personal twist to make it vegetarian and simplified to use less ingredients, while keeping ALL the yummy curry flavors!! This is an awesome recipe if you're craving a night in with comfort food. It makes a heft serving, so it's great for leftovers with a busy week ahead!

Recipe can be found below or you can download the PDF version to store on your phone and/or computer!

Veggie Curry Recipe
Download PDF • 1.48MB


1. Get all your equipment needed out first before you begin. Preparation is key!

2. Get all your ingredients out.

3. Chop all your veggies first.

4. If you simply don't have one chunk of 30 minutes, to save time, throw all ingredients (except cauli flower and coconut oil) in a crock pot & cook on high heat for 4 hours while you go about your day.

5. If you'd like to add meat or a fried egg on top, go for it! I would recommend cooking this separately in another skillet and adding it in once the veggies are cooked through.

Cook Time: About 30 Mins Servings: About 8-10


  • Chef's Knife

  • Cutting Board

  • Bowls

  • Large Pot

  • Measuring Spoons

  • Can Opener

  • Measuring Cups

  • Spoon (to mix veggies)

  • Sauce Pan


  • 4 medium sweet potatoes

  • 1/2 medium yellow onion, sliced

  • 5 large carrots, peeled & julienned

  • 1 medium broccoli head, chopped

  • 1 cup peas

  • 6 cloves garlic, chopped

  • 1" piece ginger, peeled & chopped

  • 2 tsp coconut aminos

  • 2 1/2 tsp sea salt

  • 3 tbsp curry spice blend

  • 1 tsp - 1 tbsp red pepper flakes (optional)

  • 1 14 oz can coconut milk

  • 4 bags frozen cauliflower rice

  • 2 tbsp coconut oil

  • salt & pepper to taste


  1. Prep your veggies

  2. Wash & chop sweet potatoes in 1" diced cubes

  3. Wash & light chop broccoli (keep them in whole pieces)

  4. Slice onions

  5. Peel & julienne carrots

  6. Peel & chop garlic

  7. Peel & chop ginger

  8. Toss sweet potato, onions, carrots, & broccoli with garlic, ginger, coconut amino, salt, curry spice blend, & red pepper flakes.

  9. Add avocado oil to skillet and and cook until veggies are tender on medium high heat for about 10 - 15 minutes, stirring frequently.

  10. Add in frozen peas & coconut milk. Boil & then simmer on low heat until liquid has reduced and has been absorbed into the veggies. About 10 minutes.

  11. Heat cauli flower rice in sauce pan with 1 tbsp coconut oil and salt & pepper.

  12. Once warmed, add cauli flower to bowl and top with veggie curry.

STORAGE: Store cauli flower and curry veggies in separate containers and assemble when ready to eat.

Fridge - Can keep up to 7 days (including the day you made it.) Cauli flower rice might not last this long so I recommend only prepping what you need for a few days.

Freezer - Store up to three months in tight container & thaw and reheat when ready to eat.

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