Dinner/ Fodmap

Vegetable Curry (Vegan)

Vegetable Curry (Vegan)

Print Recipe
Serves: 2 Cooking Time: 30 min


  • 1 bunch organic Swiss Chard, washed and chopped
  • 2 organic carrots, chopped into 1/2 in pieces
  • 1 red bell pepper, roughly chopped into 1/2 in pieces
  • 1 organic zucchini, chopped into 1/2 in pieces
  • 1 tbsp coconut oil
  • 1 can full fat coconut milk
  • 2 tbsp organic curry powder
  • 1 stalk lemongrass
  • 1" fresh ground ginger
  • 1 Bay leaf
  • 2 tbsp fresh cilantro, finely chopped
  • 1 1/2 cups cooked white rice



Make sure you have all your vegetables washed and chopped in mis-en place.


Take a large pot and heat the coconut oil on high heat and add the carrots, zucchini, bell pepper, and zucchini. Stir to coat for a few minutes before lowering the heat and add the entire can of coconut milk.


Take the lemon grass stalk and use the smooth flat side of the a chefs knife to crush it and add it to the coconut milk mixture with the bay leaf. Add the curry powder and stir to incorporate. Toss in the chopped chard and cover with a tight fitting lid for 20 minutes.


Remove the lid and grate in the fresh ginger piece and let it cook uncovered for 10 more minutes.


Dig out the lemongrass stalk and bay leaf and discard. Serve the curry vegetables in a big bowl on top of white rice cooked per manufacturers instructions and garnish with fresh cilantro.

Vegetable Curry is honestly the easiest thing to make in under 30 minutes. While the below vegetables on the ingredient list are what I used, feel free to replace the vegetables with anything you like or add in a few shrimp for protein. The curry is a great way to use up vegetables that look like they are on their last legs and you have serious doubts if they’ll make it through the night.  The veggies dont need to be perfectly cut, a rough chop will do just fine and you can even do it head of time and set up a mis-en-place. While the wording may sound French and fancy, it translates to have your ingredients washed and cut and placed into separate prep bowls before the cooking process starts. Mis-en-place is especially important and beneficial if you’re cooking something that requires specific timing in the addition of ingredients but isn’t really that necessary here. To that point, my mis-en- place was a big ass pile of vegetables in a bowl that I threw into a pot and added Swiss Chard straight from the chopping block. It does make your life a whole lot easier though unless your into pro-juggling and using all four limbs in your cooking process, kind of like yoga cooking.

Once the vegetables are in you just walk away and let it stew before adding a dash of fresh ginger and letting it cook uncovered for the final 10 minutes. The result is a flavorful, rich and creamy broth that is packed with antioxidants and hearty veggies. It is even more perfect to pair with leftover rice from let’s say that Asian spot you hit up last night. No waste is always the way to be!

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: