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Family-Friendly Curry

Lauren Hallman


Instagram: @lmhallman


Transforming traditional recipes

I would recommend breaking out your parents’ or grandparents’ old cookbooks and recipes and veganizing as many of the family favorites as you can. It has been surprisingly easy and wonderful to see family and friends enjoy the same great food they have loved for generations, but cruelty-free.

Ingredients you love?

Raw cocoa butter is a super versatile and cleansing ingredient that I use for beauty and in food. I also love activated charcoal for whitening my teeth and for periodic toxin removal or help with food-related issues.


1 tbsp avocado oil

2 cups onion, chopped

2 tsp garlic, minced

1 tbsp curry powder

1 tsp cumin, ground

1 tbsp ginger, grated

½ tsp coriander, ground

½ tsp black pepper, ground

¹⁄ 8 heaping tsp nutmeg

1 can full-fat coconut milk

3 tbsp tomato paste

½ tsp sea salt

2 sweet potatoes, diced

1½ cups green peas

1 can chickpeas, drained and rinsed

Serve with rice or naan

Garnish with avocado


On the stove top, heat oil in a large, lidded pan on medium heat, then add onion and garlic. Cook for 4-6 minutes. Remove the lid and add the curry powder, cumin, ginger, coriander, black pepper and nutmeg. Mix well. Add the coconut milk, tomato paste and sweet potatoes. Stir thoroughly and cook with the lid on until a fork can pierce the sweet potato. Add the chickpeas, reduce heat to medium-low, and continue to cook with the lid on for 15 minutes. Stir in the peas and cook for 3-4 more minutes. Serve alongside rice or naan and garnish with avocado slices. *Note: This is a very mild curry and is exceptionally family-friendly. My son, who is two, gobbles it up like he would his other favorites.

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