Nourishing Homemade Vegetable Curry


This has been a long two weeks. Perhaps the longest and most challenging I’ve had in my 7+ years of parenting. Chris and I were faced with some big, potentially life-altering decisions, and I think it is fair to say that I freaked out. For 14 days straight.

Now that we are starting to sort out our new normal, I am reminded of why we make the tough decisions: we love our kids. Love them so much. And even when it seems like we are doing everything wrong, I can confidently say that everything we do comes from a place of deep and sincere love. We’re just doing our best, even when it seems like our best isn’t nearly good enough.

When I am faced with tremendous stress, I totally lose my appetite. The thought of eating makes me nauseous.  But, I recognize just how crucial and soul-calming a nutritious meal can be, so the other night I put together a meal that would soothe my spirit. Loaded with healthy vegetables, rich coconut milk and warming spices, this curry brought me back to my senses. Almost.

Homemade Vegetable Curry

Coconut oil

1 small onion, diced

2 cloves garlic, chopped

1-2″ piece of fresh ginger, peeled and chopped

2 carrots, diced

A few potatoes, peeled and cubed

1-2 tablespoons homemade curry powder (see recipe below)

1 can coconut milk

1 can chickpeas, drained and rinsed

1 cup frozen peas

A few big handfuls of baby spinach

In a large pot, heat coconut oil over medium heat. Add onion and cook until softened. Add garlic and ginger and stir until fragrant. Add carrots and potatoes and cook for 5 minutes. Stir in chick peas and curry powder, coating the vegetables. Pour coconut milk and 1/2 cup water. Bring to a simmer and cook until vegetables are tender. Add frozen peas and spinach and heat through.

Server over cooked basmati rice (see recipe below for a fun twist).

Homemade Curry Powder

3 tablespoons tumeric powder

2 tablespoons cumin seeds

1 tablespoon ground cardamom

1 tablespoon ground coriander

1/2 teaspoon cayenne

Stir all ingredients together. Store in an air-tight container.

Cumin-Basmati Rice

1 tablespoon coconut oil

2 tablespoons whole cumin seeds

2 cups basmati rice

3-4 cups water

Heat coconut oil in a large pot over medium heat. Add cumin seeds and toast until fragrant. Add rice and stir well. Pour in water and bring to a boil. Reduce heat and cover. Cook for 15-20 minutes.

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