Curry Veggies and Brown Rice

Curry Veggies and Brown Rice


*These quantities can be changed depending on how many people you’re feeding.

  • 1 turnip (you can use potatoes)
  • 1 carrot (you can thinly slice it with a vegetable peeler into strips)
  • 1 zucchini
  • ½  red bell pepper
  • ½  green bell pepper
  • 6 pearl onions (can be bought frozen)
  • 1 garlic clove, mashed
  • Salt and pepper to taste
  • 1 bunch of cilantro- chopped to sprinkle on at the end
  • 1/2 can coconut milk
  • 1 can chick peas
  • 1/2 can diced tomatoes (you can use fresh tomatoes)
  • 1 pinch of cinnamon
  • 2 tablespoons of curry powder
  • 2 tablespoons grapeseed oil


  1. Heat the oil in pan.
  2. Combine all the veggies and chick peas, except the tomatoes.
  3. Add curry powder, a pinch of cinnamon, and salt and pepper.
  4. Cook for about 3 minutes
  5. Add tomatoes and cook on low heat for 20-30 more minutes. This depends on how raw or cooked you like your vegetables.
  6. Just before it’s done, add coconut milk and stir. Cook for additional 3 minutes.
  7.  Serve with brown rice and sprinkle with chopped cilantro. Brown basmati rice goes perfect with this dish.

 About 6 servings.

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