Vegan Veggie Curry

Alright, I’ll admit it. I’m not a vegan chef. I’ve been studying to become an IIN Certified Health Coach for the past four months, and one of the best lessons I’ve learned is to stop feeling intimidated about cooking and just experiment. Lately, I’ve been inspired to try new things and add ingredients based on MY preferences and MY cravings. I encourage you to take this recipe, modify it, and make it your own.

I’m trying to reduce my sugar intake and avoid night cravings, so I’m working on eating more substantial dinners and cutting late night snacking. This recipe is the result of looking at several different ones out there, combining, and modifying. It’s vegan, grain-free, gluten-free, and oil-free.

Meal prep tip: I was cooking this for two, and my girlfriend was in the mood for tofu. Instead of making two different meals, I cooked the curry in one pot and then separated it into two to add different vegetable proportions and tofu into hers.




  • 1 yellow onion
  • 1/4 cup vegetable broth
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1/2 tbsp ground turmeric (I love turmeric, so you may consider using less)
  • 3 garlic cloves
  • 1 cup water
  • 3 cups frozen peas
  • 1 cup mushrooms
  • 5 carrots
  • 2 stalks of celery
  • 1/2 cup tofu (optional)
  • Himalayan sea salt (to taste)
  • 1 head cauliflower
  • Green onions


  • Pot
  • Food Processor/vegetable grater


  1. Heat broth in a pot on medium
  2. Dice and add onions
  3. Let sit for 5 minutes, stirring occasionally
  4. Add turmeric, curry powder, minced garlic, and 1 tsp Himalayan sea salt
  5. Let sit and stir for 5 minutes, stirring occasionally
  6. Add 1 cup of water and can of coconut milk
  7. Chop and add carrots
  8. Cover the pot and let simmer for 10 minutes
  9. Add in peas, mushrooms, celery, and (optional) tofu
  10. Add Himalayan sea salt to taste
  11. Cover the pot and let simmer for 10 minutes
  12. While the curry is simmering, cut cauliflower and grate or put in food processor to make cauliflower rice
  13. Serve curry with a side of rice garnished with green onions


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