This Healthy Fall Vegetarian Curry is so easy to make and just PACKED with vegetables. A simple yet delicious curried coconut sauce with a hit of protein from the white kidney beans rounds out this comforting dish.
Alright, let's get into fall: we've got back to school (yay!), lunches to make and hockey practices to get to.
Plus, work is still trucking along (actually, it's more like a high-speed train these days) and you need healthy gluten-free recipe STAT.
This Healthy Fall Vegetarian Curry is perfect for right now in life.
Super healthy, veggie-forward and easy to make with a perfect lunch profile, this easy vegetarian curry can be a go-to for you this fall.
Here's what you'll need to make this Easy Vegetarian Curry:
- Coconut oil (or olive oil)
- 1 onion
- Curry powder
- 2 carrots
- 1 head cauliflower
- 1 head broccoli
- 2 sweet potatoes
- 1 can of white kidney beans
- 1 can unsweetened coconut milk
- Vegetable broth
- Baby kale
- Salt and pepper to taste
- Basil for garnish (optional)
See recipe card for quantities and detailed instructions.
What to serve with this vegetarian curry
Since this recipe is hearty without being heavy, you don't need much to go alongside it.
Here are some ideas for what to have with this curry:
- Serve it on some lovely brown rice or basmati rice
- Take a gluten-free wrap and fill it up with the curry
- Or you can just eat it straight up!
Substitutions
No coconut oil? No problem
I like cooking with coconut oil from time to time because of the hint of coconut it gives dishes.
And coconut+curry=Yum City🏙️
But if you don't like or have coconut oil on hand, that's totally fine.
You just need some oil to saute the onions in and release the flavour of the curry powder.
Instead of coconut oil you can use olive oil or canola oil.
Substitute for white kidney beans
Instead of the white kidney beans (also known as cannellini beans), you can use chickpeas if you have them.
Other vegetables to try
If you don't have all the vegetables that the recipe calls for, no worries.
There are a bunch of different options you can try out.
Here are some vegetables you could put into the curry if you have them on hand:
- Baby bok choy
- Baby kale
- Brussel sprouts
- Broccolini
- Celery
- Green beans
- Peas
- Potatoes like Yukon Gold or red skinned potatoes
- Spinach
Top Tip
This Easy Vegetarian Curry recipe makes A LOT.
Like 10 cups of curry.
So get those lunch-prep containers out and ready to fill with this healthy-goodness!
Mmmm, I can smell that classic scent wafting through your kitchen already.
I hope you love this easy vegetarian curry🙋♀️
~April
Here are some other veggie-forward recipes to check out:
- Healthy Banana Bread with White Beans
- Lemony Brown Rice, Broccoli and Feta Salad
- Grilled Halloumi Salad with Tomato and Parsley
- Puffed Quinoa Bars with Almond Butter
- Moroccan-Spiced Black Bean Salad with Brown Rice
Healthy Fall Vegetarian Curry
Ingredients
- 2 tablespoon coconut oil or olive oil
- 1 small onion peeled and diced
- 1 tablespoon curry powder
- 2 medium carrots peeled and diced
- 1 medium cauliflower cut into florets
- 2 medium sweet potatoes, diced about 3 cups
- 1 small head of broccoli chopped into small florets
- 1 - 540 ml can of white kidney beans also know as cannellini beans
- 1 - 400 ml can of unsweetened coconut milk
- 900 ml low sodium vegetable broth 4 cups
- 2 bunches of any type of greens washed and cut (kale, bok choy, collards, turnip greens, etc.)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot heat coconut oil and sauté onions and curry powder until the onions are soft (about 2-3 minutes).
- Add the vegetables, beans, and coconut milk. Stir to combine. Bring to simmer and add the vegetable broth. Simmer until the sweet potatoes are tender (about 15 minutes).
- Add the greens, then season with salt and pepper.
- Serve with brown rice. Garnish with basil.
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