Easy Green Veggie Curry (Vegan, Gluten-free)

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This is one of my favourite standard meals, especially when it’s one of those days where I feel like whipping something up quickly that is still nourishing and healthy.

Here in New Zealand it is getting really cold at the moment. Another good reason to cook up something spicy that warms you up! 🙂

I have used only green veges in this recipe but you can use it as a base for any kind of seasonal produce. You can also try different spices. Enjoy! 🙂

For 2 big portions you’ll need:

1 small broccoli
2 courgettes
1-2 green capsicums
1/2 onion
1 garlic clove

1 tablespoon coconut oil
1 teaspoon whole coriander
1 teaspoon cumin seeds
some fresh (or dry) chilli
2 teaspoon ground turmeric
salt to taste

1 can coconut milk


1. Cut the broccoli into bite sized pieces. You can use the trunk also, after peeling off the thick skin. Chop the courgettes into slices. Halve the capsicums and remove the seeds and stalk. Cut them into strips or chunks.

2. Peel and chop the onion into small cubes. Peel and mince the garlic into a small container to add it later.

3. In a large frying pan, heat up the coconut oil and cook the onions until they start to turn golden. Then add the coriander and cumin seeds and let cook for a few more minutes. Stir occasionally.

4. Add broccoli and capsicum and let cook for 5-10 minutes. Then add courgettes and chilli and cook for another 5 minutes.

5. Pour in the coconut milk. Bring to boil. Then turn off the heat and add turmeric as well as garlic. Salt to taste. And there you go!

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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