Quick Curry with Green Vegetables

The curry is packed with healthy vegetables and you can really use your favorites here, or use up what has to go.


  • 2 Tbsp sesame oil
  • 1 onion
  • 1 hand full of green beans
  • 1/2 head broccoli
  • 1 small zucchini
  • 100 gr (3.5 oz.) Brussels sprouts
  • 70 gr (2.5 oz.) yellow curry paste alternatively: red or green
  • 600 ml (2.5 cups) coconut milk
  • 2 tsp vegan fish sauce
  • 1 hand full fresh spinach
  • Salt to season
  • Side dish of your choice e.g. rice, quinoa, millet
  • Pomegranate, fresh cilantro, sesame as a topping


  1. Wash the vegetables and cut them in bite-sized pieces.
  2. Finely chop the onions and fry them in sesame oil until transparent.
  3. Add all vegetables but the spinach and sauté for 3-5 minutes.
  4. Stir in the curry paste and deglaze with coconut milk.
  5. Let simmer with closed lid for approx. 10-15 minutes until the vegetables are soft.
  6. Season with salt.
  7. Stir in the spinach – spread everything on plates and serve with the side dish of your choice.
  8. Perfect for a topping is fresh cilantro, sesame and pomegranate seeds.

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Guest Blogger Verena Frei

Freistyle is a food, travel and lifestyle blog, where I share my passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle. See all recipes by Verena

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