Colorful Vegetable Curry #paleo #recipes #glutenfree

Colorful Vegetable Curry

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Cuisine: Indian


  • 2 cups (500 ml) broth (or water for vegan option)
  • 2 small sweet potatoes, peeled and diced (approx. 8 oz)
  • ½ small cauliflower, broken into very small florets (approx. 8 oz)
  • 1 zucchini, diced
  • 2 Tablespoons curry powder (or use turmeric powder for AIP)
  • ¼ cup cilantro, finely diced (optional)
  • 1 Tablespoon arrowroot powder (optional)
  • Salt to taste


  1. Place the broth in a saucepan and start boiling with the lid on.
  2. Meanwhile, first peel and then dice the sweet potatoes into very small chunks (1/5-inch cubes). Place sweet potato cubes into saucepan and replace the lid.
  3. Break the cauliflower into small florets and place into saucepan and replace the lid.
  4. Dice the zucchini and place into sauce pan. Add the curry powder and salt to taste and replace the lid. Boil for 10 more minutes.
  5. Add in the cilantro, mix well, and serve.
  6. [OPTIONAL – to thicken the soup, remove the vegetables and keep the soup simmering on the stove. In a small bowl, mix 1 Tablespoon of arrowroot powder with 2 Tablespoons cold water. Pour the mixture into the soup and stir for 1 minute until it thickens. Pour the thick soup over the vegetables.]


  • Serving Size: 1 large plate