Easy Vegetable Curry

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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

Vegan, No-added Sugar, Yellow Curry
Print Recipe
Prep Time:5 minutes
Cook Time:20 minutes


  • 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

Curry Sauce

  • 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!
Servings: 2
Author: Healthy Grocery Girl

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