Vegetable Curry

Vegetable Curry by Supper With Michelle


A big bowl of Vegetable Curry is a dish that is constantly on repeat in our house. The vegetables that I put in the dish, will really just depend on what I have in the fridge at the time. If you’re anything like me, and have all types of odds and ends in the fridge, then this curry will be perfect for you. There’s no rules in my book when it comes to making curry. Add potatoes, sweet potatoes, chickpeas, kale, spinach, swiss chard, pumpkin, cabbage, broccoli, butternut squash, etc….etc. You get the picture right? Have fun with it and add your favorite type of veggie combinations. I’ve tried to make this curry on the milder side, but you can certainly heat it up a bit by adding more cayenne pepper or by using a curry blend that has a kick to it. Don’t shoot me when you look at the ingredient list, because there’s a lot of ingredients, but it’s well worth it.  I like to serve our Vegetable Curry dishes with warm Naan and/or Steamed Rice, along with some fresh Cilantro on top.


And it truly doesn’t hurt to serve dishes that warm your soul, in beautiful props like the ones that I got from Propped! Have you seen all of the amazing things that they have on their site? If not, then add it to your to do list. They work with so many talented artisans and people like you and I, who might have items in their kitchen that may need a new home.  So definitely check them out! And a special thank you to the sweet team at Propped, y’all are the greatest! xo


Vegetable Curry by Supper With Michelle


Recipe: Serves 3 – 4


1/2 head of medium Cauliflower (2 – 3 cups of Florets)

2 – 3 medium Carrots (sliced)

1 medium Yellow Onion (diced)

1 medium Zucchini (sliced)

1 hand full of Green Beans (ends trimmed)

1 small Red Bell Pepper (diced)

1/2 Green Bell Pepper (diced)

1 medium Tomato (quartered/seeded/diced)

3 – 4 cloves Garlic (minced)

Lemongrass Stalk (1 -2 inches of Stalk/ diced very very fine)

3/4 cup  Unsweetened Coconut Milk

3 tablespoons of Coconut Oil or Olive Oil

1 – 1 1/2 cups of Vegetable Broth (Low Sodium)

1 tablespoon of Tahini (optional)

1 teaspoon of Liquid Aminos (Tamari or Soy Sauce and be substituted)

1 tablespoon of Mild Ground Curry Powder

1 teaspoon of Ground Turmeric

1/2 teaspoon of Smoked Paprika

1/2 teaspoon of Ground Coriander

1 pinch of Cayenne Pepper (or a little more if you like it spicy)

Sea Salt to taste


Vegetable Curry by Supper With Michelle



In a large pot, heat oil on a low- medium heat. Then add in carrots, onions, green beans, bell peppers, lemongrass, and tomatoes. Saute for 10 -15 minutes, then stir in garlic, curry powder, turmeric, coriander, cayenne pepper, and smoked paprika. Allow the spices to coat the vegetables and become really fragrant, then add in your zucchini, vegetable broth and liquid aminos. Let your curry simmer for about 15 – 25 minutes or until your vegetables are tender to the fork.  In the last 5 minutes of cooking, stir in the tahini and then the coconut milk. If your curry is too thick, feel free to add a little more vegetable broth. Serve in your favorite bowl and enjoy! 🙂


Vegetable Curry by Supper With Michelle

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