Gluten Free. Dairy Free. Soy Free. 

We all know that cooking is an art. Curry dishes are the music of cooking. A bit of curiosity and a load of creativity will bring your curry dish to the top of your mouth-watering, easy, go-to dishes. 

Though there is no wrong way to make a curry dish, this is one of my favorites. 

Potato and Zucchini Curry




  • 1 Yellow Onion
  • 4 Small Potatoes (1-2 Large)
  • 1 Medium sized Zucchini
  • 1 Red Pepper
  • 1 can Garbanzo Beans
  • 1 can Tomato Paste
  • 1 Tomato
  • Raisins
  • Salt
  • Sugar
  • McKormicks Organic Curry Powder (My personal favorite! It’s not spicy, so you can add a lot!)


  • Basmati Rice (preferred, but you can use others) 
  • Saffron (1-2 threads)
  • Tarragon
  • Lemon Juice
  • Salt


1) Start the rice! Add the saffron and tarragon to it while it cooks. When it’s finished, add salt and lemon juice.

2) Saute onions, potatoes, red pepper, and zucchini. Make sure the potatoes are sliced up very small! This will help soften them quicker. I use avocado oil as it can sustain a higher heat. Spice the veggies with some salt and garlic. Optional: Ginger is a great touch!! 

3) While the veggies are doing their thing, add some garbanzo beans to a pot. Save the bean juice, and set it aside. You make need it later. Set on the burner on a low temperature.

4) Add the tomato paste and a diced tomato to the garbanzo beans. If the mixture looks thick, add some of the bean juice. You want it to be wet enough that it doesn’t burn, but not a soup! If you add to much liquid, you can always let it simmer for a while. This can actually help the flavors sink in more, as the curry breaks down and turns into a beautiful, delicious mush!

5) Add the veggies – and don’t forget the raisins – to the garbanzo beans. Stir together.

6) The fun part! Time to make the musical. 

Note: Curry has a “punched in the mouth” intense flavor. Don’t hesitate to add more curry spice! You do want to give the meal a well-rounded, wholesome flavor. This is done by finding the happy place between sweet, sour and salty.

First add your curry powder, 2-3 tablespoons  is usually enough. 

Sweet: 2-3 tablespoons of sugar will bring about the necessary sweetness of the curry. It too me awhile to get past my mental roadblocks about adding sugar to a meal, but it works! – Raisins are also a good way to help sweeten the meal. You can never have too many raisins!

Sour: The tomato and tomato paste provide enough sour for this dish. However, if you feel you want more, vinegar or lemon juice work wonders. I wouldn’t do more than 1 teaspoon of vinegar though. 

Salty: Make sure to add enough! Soy sauce also works to handle the salt. I use a gluten-free soy sauce. However if you cannot have soy, please don’t! Salt works just fine too. 

Taste test your curry mixture. Adjust your balance as needed! I have noticed the balance between sweet, sour, and salty comes down to personal preference. Adjust until it sings to you! 

Add on top of the rice, and enjoy!

This dish synergises well with beets. Try it with sliced beets on the side, or with a beet juice mixture!