|June 19, 2020

Easy 30-Minute Vegetarian Curry

By Jordan Pie
Reviewed for Scientific Accuracy

Easy 30-Minute Vegetarian Curry

This is a quick vegetarian curry you can whip up using any veggies you’ve got sitting in the back of the fridge at the end of the week. It’s also incredibly versatile.

If you don’t have Brussels sprouts, swap them for green beans. If you don’t have (or like) cilantro, swap it for baby spinach or fresh parsley. If you’ve run out of onions, use spring onion or shallots instead. And if you don’t have any curry powder, make your own with spices like coriander, fennel, turmeric, ginger, fenugreek and cumin.

This curry is vegetarian as written, and it can also be vegan if you cook with coconut oil instead of ghee. If you do want to add some meat, there’s an option for that, too!

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Easy 30-Minute Vegetarian Curry


Start to Finish: 30 minutes


  • 1 brown onion, diced
  • 1/2 large sweet potato, diced
  • 1 carrot, diced
  • 4-5 brussels sprouts, quartered
  • 1 can (400ml/13.5oz) coconut cream (BPA- and additive-free)
  • 1 cup cauliflower florets
  • 2 Tbsp. curry powder
  • 2 Thai lime leaves (optional)
  • 2 cups bone broth or 2 cups water mixed with 2 Tbsp. bone broth powder or concentrate
  • 1 zucchini, diced
  • 1 cup broccoli florets
  • 1 cup fresh cilantro, roughly chopped
  • Salt to taste
  • Grass-Fed Ghee or coconut oil for cooking


  1. Heat a large saucepan over medium heat and add in some ghee or coconut oil. Add the diced onion and cook until golden brown.
  2. Add the sweet potato, carrot, Brussels sprouts and Thai lime leaves. Cook for a few minutes.
  3. Add the coconut cream, bone broth, curry powder and cauliflower and simmer for 20 minutes.
  4. After 20 minutes, add in the diced zucchini/ courgette, broccoli florets and coriander. Give the curry a mix and allow to simmer.
  5. Make sure all the veggies are cooked to your liking. If you have any leftover roasted chicken, lamb or beef, you could also stir it in here—this is optional.
  6. Add salt to taste just before serving. Serve as is, with white rice or with a delicious cauliflower mash.

Makes: 4 servings

Nutritional Information (per serving):

  • Calories: 352
  • Protein: 15.9g
  • Carbs: 22.3g
  • Fiber: 7.3g
  • Sugar: 8.6g
  • Fat: 25g
  • Saturated Fat: 21.6g
  • Cholesterol: 0mg
  • Salt: 143mg
  • Vitamin D: 0mcg
  • Calcium: 81mg
  • Iron: 4mg
  • Potassium: 978mg

Vegetarian curry in black bowl

Make this next: For another nourishing vegetarian meal, try Sweet Potato Curry With Cilantro Lime Cauliflower Rice. For a meaty main, make this slow-cooked Keto Thai Red Beef Curry.

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