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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