Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes

Curry is definitely a staple in our house. Our children will eat anything flavored with curry spices. This quick curry can easily be whipped up for a weeknight dinner. Try adding cooked garbanzo beans, cubed tofu, or chopped chicken breasts to boost the protein. Use any vegetables you have on hand, just keep in mind the total amounts. You may need to add extra coconut milk, water, and spices to compensate for any additional ingredients. We like to serve it over quinoa with a generous amount of fresh cilantro on top. 

1 tablespoons coconut oil (or extra virgin olive oil)
1 teaspoons black mustard seeds
1 teaspoons cumin seeds
1 tablespoons curry powder
1 pinches crushed red pepper flakes
1 cans coconut milk
1 cups water
1 tablespoons roasted cashew butter
1 inches fresh ginger peeled and finely grated
3 carrots peeled and sliced into diagonals
3 small red potatoes cut into cubes
¼ pounds green beans trimmed and cut in half
1½ cups chopped cauliflower
1½ cups chopped savoy cabbage (or napa cabbage)
1 tablespoons freshly squeezed lemon juice
1 teaspoons Herbamare (or sea salt)


½ cups chopped cilantro
1 cups raw cashews roasted