Creamy Veggie & Hemp Curry


With loads of veggies, beans, and hemp seeds, this vegan curry is a meal unto itself!  It has all the fiber, protein, and healthy fats to satisfy and sustain you, plus it’s vitamin and mineral-rich to help keep you feeling your best. Curry is high in turmeric, which is anti-inflammatory and anesthetic (pain-relieving) – perfect for after yoga practice or anytime your body needs some extra love! <3

Prep Time: 30 mins
Serves: 4-6

Curry Ingredients:

1-2 TBS avocado oil
1 head cauliflower, washed and chopped
1 medium yellow onion, peeled and chopped
1 bunch kale, washed and chopped
Juice of ½ lemon or 1 lime
4-5 cloves minced fresh garlic
1 15oz can butter beans, rinsed and drained
4 cups unsweetened hemp milk (store bought, or see recipe below)
2 tsp fine ground pink Himalayan salt
3 tsp curry powder
Rice or zucchini noodles (for serving)

Hemp Milk Ingredients:

2/3 cup raw shelled hemp seeds
4 cups filtered water


Squeeze of lime
Extra virgin olive oil
Freshly grated turmeric root
Additional Himalayan salt (if needed)
Green onions


Prepare hemp milk by combining hemp seeds and water in a high speed blender or Nutribullet, and processing until creamy (if using a Nutribullet you will have to divide the water to fit – process with 3 cups water then add remaining cup afterwards).  If desired, strain through a fine mesh strainer or nut milk bag (I like the hempy texture so I don’t strain mine).

In a large stockpot, cook cauliflower and onion in avocado oil over medium to medium-high heat for about 7-10 minutes or until cauliflower is soft.  Add kale, lime (or lemon) juice, garlic, butter beans, and sauté for a few minutes more or until kale begins to wilt. Add hemp milk, curry powder, and salt and bring to a boil over medium-high heat, then reduce to simmer, stirring often, until vegetables are cooked through and kale is tender.

Use an immersion blender* to process to a creamier texture.  If you don’t have an immersion blender you can use a regular blender, or you can serve it chunky, adding a tablespoon or two of ground flax meal to thicken the sauce if needed.

Delicious served with the above listed garnishes, and over rice if desired!

* I use this immersion blender in my kitchen, it costs less than $30 and comes in super handy for soups and stews 🙂

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