Easy Vegan Curried Vegetables

It’s cold in Austin, and I’ve been navigating some gut health issues. For the past few weeks, I’ve had to limit my raw food intake to help reduce symptoms, and it’s forced me to actually use my stove.

This recipe was a result of me getting tired of plain steamed veggies and trying to throw something together with what I had in the pantry. I do want to note that after reading about the benefits of coconut milk for your digestive lining, I had to search online to find guar-free coconut milk (#’merica). I recommend using Native Forest Simple if you want to be good to your gut.



  • 1/2 sweet onion
  • 1/2 cup frozen sweet peas
  • 1 tbsp canned coconut milk
  • 1 tbsp curry powder
  • 1 minced garlic clove
  • Himalayan sea salt (to taste)


  • Pot
  • Steamer basket  (or if you don’t have one just steam the veggies in a few inches of water)


  1. Dice onion and slice yellow squash
  2. Add water to the pot and turn the stove on a medium temperature
  3. Add the steamer basket to the pot and add the onion and yellow squash (alternatively, add the veggies in water for the super simple and lazy way) and cover pot
  4. Let steam for ~15 minutes or until veggies are steamed to your liking
  5. Lower temperature
  6. Add the sweet pea to the pot
  7. Drain the water and combine the canned coconut milk with the veggies in the pot
  8. Mix
  9. Add the curry powder, garlic, and salt (to taste)


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