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Green Veggie Curry

(Serves 4)

Vegan, Gluten-Free, Soy-Free


1 broccoli crown, chopped

2 russet potatoes, peeled and cubed

1 package of cremini mushrooms, sliced

1/4 of a yellow onion, sliced

1 zucchini, chopped

1 cup of brown rice

3 cups of water

Green Curry Sauce:

3/4 of an avocado

1/4 cup of chopped scallions

3 tbsps of coconut aminos

1 small jalepeno, deseeded

2 garlic cloves

1/2 lime, squeezed

3 basil leaves

1 tsp of cumin

1 tsp of red pepper flakes

1/2 tsp of curry powder

1/2 tsp of paprika

Dash of pepper

Cook the brown rice in 2 cups of water in a small pot according to directions. In a large stock pot, boil the potatoes in 1 cup of water for 10 minutes with a lid. Add the rest of the vegetables in the stock pot and cover with a lid for 15 more minutes on medium heat. Combine all green curry sauce ingredients in a blender and blend all ingredients for 2 minutes. Add the green curry sauce to the stock pot and mix together. Heat on low for 3 minutes. Serve the curry over the brown rice and enjoy!


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