By Fredrica Syren:

Curry is something I ate a lot growing up and now my family absolutely loves curries and any Indian food. We like yellow curry the best which technically I guess is more Thai than Indian but the balance between sweet and spicy is why we like it and the fact that you can add lots of vegetables to a curry.








  • 2 yellow onions, diced
  • 2 carrots, peeled and cut into coins
  • 1 medium zucchini, cubed
  • 1 block of extra firm tofu, drained and wrapped in a towel to remove water
  • 1 Tbsp. coconut oil
  • 2 tsp madras yellow curry powder (more if you want it spicier)
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tsp agave
  • Salt and pepper to taste

Heat coconut oil in a large pot on medium heat and sauté vegetables with curry powder for 2-3 minutes. Add coconut milk, broth, agave and cook covered for about 10 minutes. Add salt and pepper. Serve curry with basmati rice.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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