Coconut Vegetable Curry

For a sweet and savory dinner dish, this coconut vegetable curry is the siren call to the family that it’s time for dinner. What’s on your table?

In case you didn’t know, coconut milk is loaded with nutrients and healthy fat. It contains vitamins, minerals, and calcium. It is a plant-based saturated fat, but rather than storing this fat, your body uses it for energy! Coconut milk is also dairy-free and makes a great alternative to regular milk!

This curry can also be adapted to whatever vegetables are in season or available to you. Always be sure to work with what you have, as long as it’s colorful with lots of variety you will have yourself a wonderful meal that will last all week. Don’t be afraid to freeze containers of this curry and save it for another day. It keeps well in the fridge and freezer. Just cooking up a fresh batch of quinoa, brown rice, gluten free noodles or kelp noodles to serve it with and you will have yourself a solid meal!

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Coconut Vegetable Curry

Prep Time
Total Time


  • 1 onion
  • 1–2 teaspoons sea salt
  • ¼ cup coconut oil
  • 1 large sweet potato, peeled and cut into ¾ inch cubes
  • 1 medium butternut squash, peeled and cut into ¾ inch cubes
  • 1 medium cauliflower, cut into bite-size florets
  • 1 cup shelled peas, cooked
  • ½ red cabbage
  • 1 cup quartered Brussels sprouts
  • 1 cup coconut milk
  • 1 cup water

Curry Blend (Grind in Spice Grinder):

  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • ½ teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon fenugreek
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom seeds, no pods
  • ¼ teaspoon mustard seeds

Add in to Curry Blend After Grinding:

  • 4 cloves garlic
  • 1 tablespoon fresh minced ginger


1. In a large skillet, sauté onions with one teaspoon salt in oil and half of curry blend until they begin to soften and brown. Add squash and cook for ten minutes. Add potatoes and other half of curry blend and continue sautéing another five minutes, stirring often.

2. Add cabbage and cauliflower to the top of the squash and potatoes, being careful not to stir the mixture. Add water and coconut milk and bring to a boil. Cover and simmer until vegetables are tender (15 to 20 minutes).

3. 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 season to taste with salt.

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