Tasty Vegetable Curry

by Gianna Dinuzzo
Tasty Vegetable Curry


· 6-8 gold Yukon potatoes, chopped
· 1 large white onion, peeled & thinly sliced
· 1 stalk broccoli, chopped
· 1 corn on the cob, kernels only
· 1 jalapeño, deseeded and diced
· 1 can chickpeas, rinsed & drained
· 1 can coconut milk
· 1 jar red curry paste
· 2 tablespoons coconut oil
· 2.5 teaspoons minced garlic
· 2 teaspoons ground ginger
· 2 teaspoons curry powder
· 1 teaspoon salt, or to taste


1. Heat a large pot of the coconut oil, onion, garlic, and 1 teaspoon ginger on low to medium heat for about 3-4 minutes, or until translucent 2. Add in vegetables, curry paste, and coconut milk 3. Mix in curry powder, remaining ginger, and salt 4. Allow it to simmer on medium heat, while stirring occasionally, until vegetables are tender (about 20-25 minutes) 5. Stir in chickpeas and corn for remaining 5 minutes 6. Remove from heat, then serve over rice of choice 7. Enjoy!!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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