Curry Coconut Vegetables

  • Yield 6 servings

Do a “refrigerator sweep” and create the lovely combination of root vegetables in a aromatic curry sauce.


2 teaspoons canola oil
1/2 medium onion, chopped
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 medium sweet potato, peeled and diced
1 all-purpose potato, peeled and diced
1/4 head medium cabbage, diced (about 3 cups)
2 garlic cloves, minced
1 tablespoon minced ginger root
1 tablespoon curry powder (add more if you like it strong)
1 (14-ounce) can light coconut milk
2 cups water or canned vegetable broth
1 medium tomato, diced
2 tablespoons mined fresh cilantro
2 tablespoons minced fresh basil
Juice of 1 lime
1/4 cup soy sauce or tamari


  1. In a large nonreactive saucepan, heat oil over medium heat. Add onions, carrots, parsnips, potatoes and cabbage. Saute 2 minutes until they begin to soften. Add garlic, ginger and curry powder and saute 1 minute. Add coconut milk and water or broth. Simmer 20 minutes, uncovered, until vegetables are tender. Add tomatoes, cilantro, basil, lime and soy sauce and stir well. Heat through and serve.  



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