Maca Vegetable Red Curry

Skip the takeouts and make this simple vegetable red curry. This rich, creamy, vegan curry is perfect for cool days! 

  • Feel balanced, grounded and simply tip top with your Organic Burst Maca - an adaptogen root that helps balance your hormones, support you in times of pressure and give stamina.
  • Coconut aminos are high in antioxidants - helps in counteracting the dangerous influence of free radicals in your body.
  • Hearty, warm and comforting!


  • 2 tablespoons Organic Burst Maca
  • 1 tablespoon coconut oil
  • 1 cup chopped onions
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow pepper, sliced into thin 2-inch long strips
  • 2 large carrots, peeled and sliced
  • 3 tablespoons red curry paste
  • 1.5 14-oz cans full-fat coconut milk
  • ½ cup water
  • 1 cup broccoli florets, chopped
  • 2 medium potatoes, cubed
  • 1.5 teaspoons coconut sugar
  • 1.5 tablespoons liquid aminos
  • 1 tablespoon rice vinegar


  1. Melt coconut oil in a large pot over medium heat.
  2. Once oil is hot, add in the onion and sprinkle of salt. Stir often and cook until onion has softened and turns translucent.
  3. Add the ginger and garlic. Cook, while stirring continuously, until fragrant.
  4. Add in the bell peppers and carrots. Stir for about 5 minutes.
  5. Add in the curry paste and stir for another minute or two.
  6. Pour in the coconut milk and water, add in the broccoli, potatoes and sugar. Stir until combine.
  7. Bring mixture to a simmer and cook until potatoes have softened. About 15 - 20 minutes. Stirring Occasionally.
  8. Remove pot from the heat and season with coconut aminos, rice vinegar and Organic Burst Maca.
  9. Serve curry with rice and garnish with chopped cilantro.

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