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Nutty Vegetable Curry

Who else loves, creamy, slightly spicy curry?! I know I do! My twist on the traditional dish is whole30 and paleo friendly, has some nutty additions and is loaded with veggies for a complete meal!

I have had curry at all different types of restaurants (Indian, Thai, etc.) and love how each has their own unique twist and mix of flavors. The first time I had it was several years back at a Thai restaurant, and I fell in love. I could have drank the sauce it was so good.

I love ordering curry out, but when I figured out how to make my own version at home I feel like a rockstar. The best part about this recipe is that it's comforting AND clean! (Also, paleo and whole30 friendly if you are looking for that) I always load traditional recipes like this up with veggies, because I am all about getting in your greens! Plus, it gives you something else to soak up the amazing curry sauce - who doesn't want that?

So go ahead and try this recipe for lunch, dinner, or both! You COULD even top it with a fried egg and call it breakfast. Let me know what you think!

One Pan Nutty Vegetable Curry

Recipe Ingred

  • 2 c. roasted tomatoes

  • 1 c. mushrooms

  • 1 red bell pepper, chopped

  • 1 T. garlic

  • 1 c. Chicken Bone Broth

  • 1 c. broccoli

  • 2 c. kale or spinach (chopped)

  • 1 T. Curry powder

  • 1 T. turmeric

  • Dash cinamon

  • 1 T. Onion Powder

  • Cilantro (for topping)

  • Sea salt and pepper, to taste

  • 2 T. almond or nut butter of choice

  • Crushed cashews or nuts of choice (for topping)

  • Riced cauliflower or cauliflower / sweet potato mix (to serve over)

Recipe Instructions:

  1. Purée about 2 c. roasted tomatoes

  2. Sautée mushrooms and red peppers with garlic and broth until softened

  3. Added broccoli to pan and sautée both with EVOO Until cooked through. Added kale towards the end. Sauté until kale is wilted. Season veggies lightly with salt and pepper

  4. Added tomato purée, 2 tbsp. Curry, 1 T. Turmeric, dash cinnamon, 1 T. onion powder, 1 T. Garlic, nut butter cilantro, sea salt and pepper to taste. Stir and simmer.

  5. Once preferred taste is reached, add one can unsweetened organic coconut milk, simmer another few minutes.

  6. Serve over Riced cauliflower or cauliflower/sweet potato mix like I did. (I use the frozen version, and mix with a little coconut oil, sea salt and pepper)

  7. Top with cashews and additional cilantro .



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