This recipe for curry is so simple, yet so satisfying. Carrots, bell peppers, and zucchini are cooked in a spicy, creamy curry sauce. It's best served alongside rice and bread, so you can enjoy it to the very last drop!

Vegetable Curry With Carrots and Bell Peppers [Vegan]



  • 2 tablespoons olive oil (substitute with water or vegetable broth for oil-free)
  • 1 cup sliced onions
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 1-inch piece ginger, minced
  • 2-3 cloves of garlic, minced
  • 1 jalapeno, quartered
  • 1 tomato, quartered
  • 2 carrots, peeled and sliced into coins
  • 1 zucchini, quartered
  • 1/4 cup bell pepper
  • 2 stalks celery, sliced
  • 1 tablespoon chia seeds, plus 3 tablespoons water
  • 3 cups cashew milk
  • 1 cup of water
  • 1/2 cup chopped cilantro, for garnish and flavor


  1. Heat the oil or water in a wok or wide pan. Add the sliced onions and pan-fry until golden brown.
  2. Add the curry powder, cumin powder, chili powder, along with ginger, and garlic. Saute for 20 seconds.
  3. Add the jalapenos and tomatoes and saute for 1 minute. Add the balance of the vegetables along with 3 cups of cashew milk (or coconut) and 1 cup of water. Add salt to taste and bring to a boil.
  4. Add the 1 tablespoon of chia seeds with the 3 tablespoons of water and set aside to congeal. Once the curry mixture comes to a boil, add the chia seed mixture. Lower heat and simmer for 15-20 minutes until the vegetables are tender and the curry has thickened some.
  5. Serve hot over rice or as you please! Add chopped cilantro, adjust salt as needed.