Spicy Veggie Curry
This curry recipe is spicy, delicious, healthy and versatile! Vary the veggies and add tofu or chickpeas to keep plant based or add chicken for added protein. It is the perfect, satisfying veggie-packed meal that delivers comfort in every bite.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 zucchini , sliced then cut in half
- 3 carrots, peeled and sliced
- 1 bunch kale, finely, chopped
- 1 can full fat coconut milk
- 1 jar madras curry sauce, I love Maya Kaimal or Whole Foods brand
- 1 ¼ cups sprouted brown rice or brown jasmine rice
- handful fresh basil, chopped
Instructions
- Chop up carrots, bell pepper and zucchini.
- Heat a skillet with olive oil and add in the veggies. Cook for about 5 minutes at a medium, high heat.
- While the veggies are cooking, chop up the kale and set aside.
- Pour in coconut milk, stir until combined then add jar of curry sauce.
- Reduce heat & let simmer for 10-15 minutes, towards the end add in kale & stir.
- Serve over brown or cauliflower rice!
Notes
*I absolutely love adding in chicken or shrimp for some added protein. If you are wanting to keep it plant based add in chickpeas or tofu!
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