This weeknight curry is so delicious and so easy. Filled with healthy ingredients and warm spices, it’s perfect served over rice or topped with some Greek yogurt. I top mine with my favorite crispy paneer (see my curry lettuce wrap recipe!).
This recipe is vegan, gluten-free and done in less than 45 minutes. You can easily add cooked chicken or swap the veggies if you have different ones on hand. Lots of variations here making it the perfect solution for those extra vegetables you’ve been meaning to use!
Serves 4 | Vegan, vegetarian, gluten-free | Less than 45 minutes
- 1 tbsp coconut oil
- 1/2 yellow onion, diced
- 6 carrots, peeled and sliced
- Half a head of cauliflower (about 2 cups), chopped into bite-sized florets
- 8 dinosaur kale leaves, sliced thin
- 1 tbsp minced garlic
- 1/2 tbsp minced fresh ginger
- 1 15.5 oz can of unsalted diced tomatoes
- 2-2.5 tbsp red curry powder (to taste per spice preference)
- 2 tsp turmeric
- Black pepper
- 1 tsp sea salt
- 1/2 raw cashews
- 2 cups cooked white rice and Cilantro for serving
In a large skillet, heat the coconut oil over medium-high heat. Add the onion, carrots, cauliflower, kale, garlic and ginger. Cook for a 4-5 minutes to soften. Add the diced tomatoes, curry powder, turmeric, a few cracks of black pepper and sea salt. Cover and turn the heat to medium-low. Let simmer for about 12-15 minutes, stirring occasionally, until vegetables are softened.
Uncover and add the cashews. Stir to combine then turn of the heat. Let sit for five minutes before serving to let the flavors meld. When ready to serve spoon 1/2 cup white rice onto a plate, top with 1/4 curry mixture and a sprinkle of cilantro. Serve immediately.