Quick Veggie Curry

Curry is hands down one of my favorite dinnertime options. Red, yellow, green, mild, spicy. I love them all. With the current state of society, I've found myself in the kitchen more and I love it. Here's a quick and simple curry I've found myself making:


  • 2 cups shredded/chopped carrots
  • 2 cups chopped asparagus
  • 1/2 white onion diced
  • 1 red pepper chopped
  • 2 cups shredded purple cabbage
  • Optional: broccoli and kale (I didn't have any left in the fridge this night)
  • 1 box of rice noodles or brown rice noodles prepared per package (I used egg noodles this night, not as great but got the job done)

Sauce Ingredients

  • 2 diced shallots
  • 1 tablespoon veg oil
  • 2 tablespoons fresh ginger
  • 1 can full fat coconut milk
  • 1 can tomato paste
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon chili paste (sambal oelek)
  • 1-2 tablespoons red curry paste

Once you've cooked the rice noodles per instruction, pat dry and set aside. In a medium skillet, add the oil, shallots and ginger. Stir for 3-5 minutes (the ginger fragrance really starts to bloom here). Add in the curry paste and stir for another 2-3 minutes. Finally, add the remaining ingredients, stir to combine. Lower the heat to medium and simmer for about 15-20 minutes as the curry thickens.

While the curry simmers, take a small pan out and cook the veggies of your choice (excluding the shredded cabbage). I added about one tablespoon of avocado oil to the pan, medium high heat, with a little salt and pepper. After 2-3 minutes, I like to reduce the heat on the veggies to give them a little time to soften. When ten minutes of simmer and stir has passed on the curry, add the veggies to the sauce and turn the heat up just slightly (I go from a five to just below six). With two minutes left, add your noodles and toss. From here, I like to have my heated bowls ready and serve from the stove with the curry on the lowest heat.

Once bowled, you can add your purple cabbage atop for a little crunchy garnish.

The beauty of this curry is the freedom to add more or less heat, change up the veggies and even add a meat or protein to the mix.