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Anja's Vegetable Curry

Our first #MeatlessMondays recipe is a simple favorite, packed with some nutritious heat! This is a good post workout meal, rich in carbs to replenish depleted glycogen levels. Need an extra protein boost for recovery? Throw in some tofu cubes to increase the protein intake. Recipe serves four.


โ€ข 1 tbsp ghee or rapeseed oil

โ€ข 1 large onion

โ€ข 1 garlic clove

โ€ข 1 tsp cumin seeds

โ€ข 5cm fresh ginger root

โ€ข 2 tbsp Thai curry paste

โ€ข 6 potatoes or 3 sweet potatoes

โ€ข 1 red bell pepper

โ€ข 2 zucchinis

โ€ข 50g frozen peas

โ€ข 1 can of coconut milk

โ€ข 1 tbsp brown sugar

โ€ข 1 lemon

โ€ข 1 cup white or wholegrain rice for extra fiber

โ€ข Chopped fresh cilantro for garnish


Peel and cut the potatoes into cubes. Slice the red bell pepper and zucchinis. Mince the ginger root. Heat the ghee or rapeseed oil in a big pot on a low fire. Soften the sliced onion in the oil, then add the chopped garlic clove, cumin seeds, brown sugar, and ginger. Cook for two more minutes, then add the curry paste. Cook for one more minute, then add 300ml of water to the pot.

Add the chopped potatoes and cover pot with a lid and simmer for 20 minutes. Meanwhile, steam the zucchini and red pepper slices or the other veggies of your choice al dente separately (for approx 10 minutes). Wash the rice and prepare it.

Add the coconut milk and frozen peas to the curry mixture and stir. Add the steamed veggies and mix well. Let the curry simmer for 3 more minutes. Season with salt and lemon juice after letting it cool off, otherwise the vitamin C is destroyed by the heat. Serve with chopped cilantro and rice.

๐‘จ๐’‘๐’‘๐’“๐’๐’™๐’Š๐’Ž๐’‚๐’•๐’† ๐’๐’–๐’•๐’“๐’Š๐’•๐’Š๐’๐’๐’‚๐’ ๐’—๐’‚๐’๐’–๐’†๐’” ๐’‘๐’†๐’“ ๐’”๐’†๐’“๐’—๐’Š๐’๐’ˆ

416 Kcal / Carbohydrates 72g / Protein 8g / Fat 12g

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