For when marinara just isn’t cutting it, this rich and flavorful veggie curry sauce is even more versatile! Top sauteed veggies, pasta, rice, meats, mix in some cheese, and you’re set! If you DO just want some plain old marinara with your spaghetti, or the littles aren’t the biggest fan of spicy curry sauce, just skimp on the spices, add some oregano, and you’ve got a veggie-filled Italian delicacy.
Getting ready for lunch with some picky eaters and we were stuck with a dile mma of what to make to go with rice and meatballs. With zucchini and carrots in the fridge and tomato sauce in the pantry we were set!. That wasn’t a problem at all because all the flavors blend together well and have a wonderfully sweet blend of flavor when they’re slow cooked together. To be extra sure the kiddos would eat it up I also added a tablespoon of brown sugar to bring out the sweetness of the carrots.
Need some veggies but you don’t carrot all for a fight?
Zucchini and carrots are great veggies to “add in” or hide in recipes because their savory flavors aren’t as harsh as other veggies like broccoli and the colors they add are relatively subtle so you don’t end up with a green sauce like when adding spinach. This is great for picky eaters that just SEE green veggies and turn their heads away. Adding “hidden” veggies get in important nutrients when you’re not ready for a mealtime fight with your littles to eat their veggies, and sauces get them used to the flavor of veggies. They’ll be more likely to eat veggies down the line if they recognize the flavor and have gotten used to it!
Veggie Curry Sauce Recipe
- 3 carrots, diced
- 1 zucchini, diced
- 3 cloves garlic, diced
- 1 small onion, diced
- 1 can tomato sauce or diced tomatoes (you blend it all in a processor so either is fine!)
- 1 Tbs. Coconut oil
- 2 Tbs. cream
Spices add to taste:
- 1/4 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. curry powder
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1 Tbs. brown sugar to sweeten (optional)
In a large saucepan, bring a cup of water to a boil and then add the carrots. Cover to let steam for 4 minutes. Drain out the water, add coconut oil, zucchini, garlic, and onions. Sautee for 6 minutes or until zucchini is soft and onions are translucent. Add in tomato sauce and spices, simmer on low for 10 minutes, stirring occasionally. In a blender or food processor, blend the mixture to a sauce consistency and pour back into the saucepan. Cook for 3 more minutes or until the tomato flavor tastes fully cooked. Stir in the brown sugar to melt, and then add in the cream.