Coconut Vegetable Curry

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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

Spices common in Indian foods have a kick to them that can sizzle up food on a cold winter day.


1 onion
1 to 2 tsp sea salt
1/4 cup coconut oil
1 large sweet potato, peeled and cut into 3/4-inch cubes
1 medium butternut squash, peeled and cut into 3/4-inch cubes
1 medium cauliflower, cut into bite-size florets
1 cup peas, shelled and cooked
1/2 red cabbage
1 cup quartered Brussels sprouts
1 cup coconut milk
1 cup water

Curry Blend
1 tsp coriander
2 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/4 tsp fenugreek
1 tsp cinnamon
4 cloves garlic
1 tbsp fresh minced ginger
1/4 tsp cardamom seeds, no pods
1/4 tsp mustard seeds


1. In a large skillet, mix oil with curry blend. Add onions and 1 tsp salt; sauté onions until they begin to soften and brown.
2. Add squash, and cook for 10 minutes.
3. Add potatoes; continue sautéing for another 5 minutes, stirring often.
4. Add cabbage and cauliflower on top of the squash and potatoes, being careful not to stir the mixture. Cover and simmer until vegetables are tender, about 15 to 20 minutes.
5. With a wooden spoon, smash some of the squash in the curry mixture against the sides of the skillet, to thicken the sauce. Stir in the peas, and add salt to taste.

Spices like cumin, cayenne, cinnamon and ginger can help to stimulate the digestive system, as well as maintain healthy blood flow when cold bodies need warming up.

photographer: Joseph Saraceno | art direction: Pencil