Vegetable Curry

Single Batch: Serves 8-10

Total Time: 1 Hour


2 cups uncooked brown rice

6-8 russet or Yukon potatoes

5-6 long carrots

32 oz. vegetable broth

2 small sweet onions (or 1.5 large)

1 zucchini

1 Tbps olive oil

2 tsp minced garlic

1 tsp salt

1 tsp pepper

1 tsp tumeric

1 tsp paprika

2 Tbps yellow curry powder

2 cans garbanzo beans

1 can pineapple chunks

1.5 cans coconut milk

2 tsp fish sauce

1/8 cup liquid aminos (or soy sauce)

1/4 cup coconut sugar

1/2 cup fresh basil


  1. Add brown rice and 4.5 cups of water to a pot and bring to boil. Turn down the heat to low and cover with a lid. Let simmer for 20-25 minutes until rice is fully cooked
  2. Dice potatoes and carrots into one-inch pieces, add to a large pot and add vegetable broth. Bring to a boil and let simmer for 10-15 minutes until potatoes and carrots are soft
  3. Dice onions and chop zucchini into slices and then quarters. Add vegetables, olive oil, and all spices to saucepan on medium heat until onions are translucent (10 minutes)
  4. Once the potatoes/carrots and onions/zucchinis are cooked, combine them (with all of the vegetable broth) into the larger pot
  5. Add garbanzo beans (drain the juice), pineapple chunks (with juice), coconut milk, fish sauce, liquid aminos, and coconut sugar to pot
  6. Mix together and add basil leaves
  7. Serve over rice & enjoy!

I love making this recipe when I know I’ll have a crazy week. This meal lasts our family 3-4 meals and is great to take to work! I like to keep my curry mild because I have a toddler but if you want more heat add sriracha or 1/2 tsp cayenne pepper!

*I am an Amazon affiliate and these are paid links


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