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Vegan Veggie Curry

I love salads, but in winter I find them not as appealing because they are cold. Curry is one of my favorite dishes to make because it’s easy and full of nutrients and flavor.⁠

  • 1 large sweet potato⁠
  • 1/2 yellow onion ⁠
  • 1 yellow squash
  • 1 zucchini ⁠
  • 1/2 cup of peas
  •  ⁠1 red or orange bell pepper
  •  ⁠1 tbsp of garlic ⁠
  • 1 can of light coconut milk ⁠
  • Curry seasoning
  • Garam masala seasoning
  • 1 cup of cooked quinoa

** I recommend using all organic ingredients if you can to avoid unnecessary doses of pesticides.


To start I cook the quinoa so that it can cook while I saute everything else. ⁠

I put avocado oil on the pan for sauteing. ⁠
Then add in onion & garlic. Saute for about 3 minutes ⁠
Then add in sweet potatoes and bell pepper.  Saute for another 2-3 minutes.  Add in coconut milk and all other ingredients.  Add salt and pepper to taste, plus 1 tbsp of curry powder, 1 tsp of garam masala.  I like ones that have a combo of turmeric, paprika, coriander, cumin, mustard, fenugreek, cinnamon, cardamom, clove, and nutmeg.  (The one I use is by Frontier Co-Op from Whole Foods.  Let simmer covered for 25-30 minutes or until sweet potatoes are soft.  Make sure to cut them into small thin pieces so that they cook faster. ⁠

This makes 4 servings.  I save the extra 2 servings for easy lunch or dinner the next day.  I love having a healthy meal all ready to go for the next day. ⁠

Do you love Avocados?  Try my simple Avocado Recipe here.

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