Veronica's Vegetable Curry


Veronica's Vegetable Curry

For an easy gluten-free recipe, make Veronica's Vegetable Curry for your next meal. Veronica says, "I love curries of all types. This is a veggie one I like but you can be creative and substitute all sorts of veggies –whatever suits you."


Veronica Bosgraaf is a fitness and nutrition enthusiast and the creator of PURE Bar - the health industry's only real answer to a truly all-organic, vegan/vegetarian energy bars.

For more gluten-free recipes, download your FREE copy of the 42 Easy Gluten-Free Recipes eCookbook.


  • 1/2 a large onion
  • 2 cloves garlic, pressed
  • 1 cauliflower head
  • 2 large real carrots (not the precut and washed ones for goodness sake)
  • 1/2 pound fresh green beans
  • 1/4 cup olive oil
  • 2 tablespoons curry
  • 2 tablespoons tomato paste dissolved in 1 cup water
  • Sea salt and black pepper, to taste


  1. Sauté the onion and garlic in 2 tablespoons of the olive oil until caramelized.
  2. Add vegetables, curry powder and rest of olive oil. Sauté for 5 minutes.
  3. Add tomato paste and water mixture, salt and pepper to taste and simmer until vegetables are soft but not falling apart.
  4. Serve over white basmati rice.

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I love to use cauliflower in place of meat, since it has such a nice "tooth" to it, much like a protein. I don't really care for the leafy "raw" taste of fresh green beans, so I might simplify things a bit and use a bag of frozen California blend vegetables. Then you don't even have to chop up the carrots or the cauliflower!


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