Today’s recipe is a simple, comfort-food style meal. This easy vegetable curry is is gluten-free, dairy-free, plant-based and has quickly become one of our weekly healthy dinner staples!
Hello HGG friends, Aaron (Megan’s husband) here, taking over the blog today! This recipe is something I have been perfecting for a while now and I’m excited to share here on the blog. Curry is not dish we ate often growing up. However, when I was in my 20’s I lived in New Zealand and Curry Houses are very common. I ate a lot of curry while living in NZ and miss having great take-away curry spots on every corner!
This dish is our Healthy Grocery Girl version of the “Chicken Korma Curry” that was my go-to. Our homemade curry recipe is made with chickpeas and heavy on the vegetables, dairy-free and not that spicy. If you prefer more spice, just add a pinch of red pepper flakes. Don’t feel trapped by the recipe either, feel free to make this dish with any veggies you love or serve over potatoes instead of rice -it’s really easy to alter based on your food preferences or what you have on hand in your refrigerator!
I hope you enjoy this recipe, and if you make it share a pic with us on instagram and tag me @HealthyGroceryGirl!
Easy Vegetable Curry
- ½ sweet onion
- 1 orange bell pepper
- 2 yellow squash
- 2 cups broccoli
- 1 15oz can chickpeas drained & rinsed
- 1 cup dry brown rice
- 1 bunch fresh basil
- ½ a lime
- 1 15oz can full fat coconut milk
- ½ cup cashews soaked overnight then drained & rinsed
- 2 tablespoons yellow curry paste
- ½ tsp onion powder
- ½ tsp turmeric
- ¼ tsp black pepper
- ¼ tsp salt
- 3-4 dried apricots
- Cook brown rice according to package directions.
- Then Wash, dry, slice and dice the vegetables.
- Add the veggies to a large saute pan and Cook for 10 minutes with the lid on, over medium/low heat.
- Add the chickpeas, stir and cook for an additional 10 minutes with the lid on, over medium/low heat.
- Add all curry sauce ingredients to a high speed blender and blend on high until smooth, about two minutes.
- Heat curry sauce in a small saucepan, or if using a Vitamix, continue blending on high until sauce becomes hot, about six minutes.
- Rinse, dry and chop the fresh basil.
- Serve and enjoy!