Mixed Up Vegetable Curry

When I make curry at home, I grab ideas for ingredients from mixed resources… there’s Red Thai Curry, then of course Green curry, Indian curry (“Jalfrezi”) and of course there’s the traditional curry.  I have followed many recipes “to the tee,” with careful grocery store planning to obtain every ingredient. Lately however, my life is a mixed up mod podge of projects, and my curry dishes have become the same way. No particular recipe followed… just a mix of this and that from various recipes I’ve followed over the years. I finally wrote down this version quickly on a busy school night, with little time to get a meal on the table for my family.  My children and my husband all reached for seconds, and there were NO LEFTOVERS!

Mixed Up Vegetable Curry

  • Servings: 4
  • Difficulty: Easy
  • Print

Gluten free, Vegan, Grain-free option, Peanut free


  • 1 yellow onion, chopped
  • 7 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 cups carrots, julien cut or coined
  • 1 handful fresh spinach
  • 1/2 fresh basil
  • 2 tsp coconut oil
  • 1 can coconut milk
  • 1 Tbsp coriander
  • 1 Tbsp cumin
  • 2 tsp turmeric
  • 1.5 Tbsp agave or maple syrup
  • 1 tsp ginger powder
  • 1-2 tsp pink sea salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper (or more for a more spicy flavor)
  • White rice, or cauliflower rice or shredded zucchini (flat zoodles)


  • In a large wok or skillet, melt the coconut oil on medium high heat. Add onions and garlic and cook for 2 minutes.
  • Add carrots and continue cooking another 2-3 minutes.
  • Add the peppers and salt, and cook 2-3 minutes. Then reduce heat to medium, stir occasionally for another 5-7 minutes, until peppers are softened, but not mushy!
  • Reduce heat to medium low, stir in the the spinach, coconut milk, and all remaining spices. Stir for one minute.
  • Turn off stove, but keep the skillet on the stove. Stir in the fresh basil, and serve over steamed white rice, cauliflower rice, zucchini flat noodles (zucchini peeled with a vegetable peeler), or get creative and stir in spiraled sweet potatoes!
  • Enjoy!

Leave a Reply

About Me

I’m Jane, the creator and author behind this blog. I’m a minimalist and simple living enthusiast who has dedicated her life to living with less and finding joy in the simple things.

Recent Articles