Curry de Vegetales

There are all kinds of curries and they are very practical for everyday use because you can use different types of legumes, carbohydrates or make a vegetable curry like the one I bring you today.



  • Aceite de oliva virgen extra al gusto, opcional
  • 2 dientes de ajo, troceados
  • 1/2 cebolla, troceada
  • 1 trozo de jengibre fresco de 1 cm ├│ 1/2 pulgada, pelado y troceado
  • 1 calabac├şn, troceado
  • 1/2 cabeza de coliflor, troceada y sin el tallo ni las hojas
  • 2 cucharaditas de curry en polvo
  • 2 cucharaditas de comino molido
  • 1 cucharadita de c├║rcuma en polvo
  • 1 cucharadita de semillas de cilantro molidas, opcional
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena molida, opcional
  • 450 g de batata (1 libra), pelada y troceada
  • 1/4 taza de concentrado de tomate (4 cucharadas ├│ 65 ml)
  • 400 ml de leche de coco (14 oz)
  • 1 taza de caldo de verduras o agua (250 ml)
  • 3 tazas de espinacas baby (90 g)
  • 1 cucharada de zumo de lim├│n
  • 2 cucharadas de harina de coco, opcional


  1. Heat the oil in a pan and add garlic, onion and ginger. Cook over medium-high heat for about 5 minutes, stirring occasionally. If you don’t want to use oil, you can substitute a little water or vegetable broth.
  2. Add the zucchini and cauliflower and cook for about 5 minutes, stirring occasionally .
  3. Add the spices (curry, cumin, turmeric, coriander, salt, pepper, and cayenne), stir, and cook 1 to 2 minutes, stirring frequently.
  4. Add the chopped sweet potato, tomato paste, coconut milk and vegetable broth, stir until well combined and cook over high heat until it comes to a boil . Then cook over medium heat with the lid on for 15 minutes or until the sweet potato is tender.
  5. Add the spinach, stir, and cook an additional 2 to 3 minutes without the cover.
  6. Remove from the heat, add the lemon juice and coconut flour, stir and let stand for about 5 minutes before serving.
  7. Serve immediately. Store leftovers in the fridge in an airtight container for about 5-7 days.


  • You can add whatever vegetables you want.
  • Fresh ginger can be removed or replaced with ginger powder to taste.
  • The sweet potato can be substituted for potato.
  • If you don’t have all the spices don’t worry, use what you have on hand.
  • Add the cayenne little by little so as not to overdo it. You can add more or less quantity or eliminate it if you want.
  • The ideal is to use homemade or canned coconut milk, but not coconut milk (it usually has more additives and sweeteners on many occasions).
  • The tomato paste could be replaced by  tomato sauce or even fresh tomatoes (in this case it is better to cook the tomato at the beginning together with the rest of the vegetables).
  • Coconut flour is used to thicken the curry, but it’s totally optional.
  • If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable broth.
  • If you want to reduce the amount of fat, use another non-dairy milk or add more broth and less milk.
  • The information has been calculated with 1 tablespoon of extra virgin olive oil.
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