Sunbutter Vegetable Curry


  • 1 tablespoon coconut oil
  • 1 zucchini, chopped
  • 1 large carrot, peeled and chopped
  • 1 small bell pepper, chopped
  • 1 small onion, diced
  • Sea salt, to taste
  • 2 teaspoons grated ginger
  • 3 cloves garlic, minced

For the Curry:

  • 1 can coconut milk
  • ¼ cup sunflower seed butter
  • 1 tablespoon + 1 teaspoon Thai red curry paste
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground mustard seed
  • ½ teaspoon sea salt
  • 1 tablespoon lemon juice, freshly squeezed


  1. Heat large skillet over medium heat. Once it’s hot, add coconut oil.
  2. Add chopped vegetables, sprinkle with salt and sauté for 5 minutes until vegetables start to become soft. Add the ginger and garlic and cook until just fragrant.
  3. Add curry ingredients, except lemon juice to saucepan and bring to a boil.
  4. Reduce heat and simmer for 5-6 minutes, stirring to combine. Cover and simmer for an additional 2-3 minutes or until vegetables have softened to your desired liking.
  5. Remove from heat and stir in lemon juice. Serve curry with brown rice or rice noodles.

Enjoy! xo