You are here: Home » Recipes » Curry Coconut Vegetables Curry Coconut Vegetables Recipe by Relish Contributor Yield 6 servings Do a “refrigerator sweep” and create the lovely combination of root vegetables in a aromatic curry sauce. PrintEmail Ingredients 2 teaspoons canola oil1/2 medium onion, chopped2 carrots, peeled and sliced2 parsnips, peeled and sliced1 medium sweet potato, peeled and diced1 all-purpose potato, peeled and diced1/4 head medium cabbage, diced (about 3 cups)2 garlic cloves, minced1 tablespoon minced ginger root1 tablespoon curry powder (add more if you like it strong)1 (14-ounce) can light coconut milk2 cups water or canned vegetable broth1 medium tomato, diced2 tablespoons mined fresh cilantro2 tablespoons minced fresh basil Juice of 1 lime1/4 cup soy sauce or tamari Instructions 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.