Print
vegetable-curry-stew-in-serving-dish-with-coconut

Vegetable Curry Stew

This is a use-what-you-have stew of mixed root (and other seasonal) vegetables, Choose at least three different types (cauliflower, potatoes, sweet potatoes, parsnips, carrots, broccoli stems, kale or chard stalks, kohlrabi, celery root, rutabaga, turnip, etc.).

Serve this stew in bowls on its own or over steamed basmati rice. If you'd like to include a protein, add 1 to 2 cups cooked or canned chickpeas, tofu cubes or diced raw chicken breast during the last 10 minutes of cooking.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 494 kcal
Author Lynne Curry

Ingredients

  • 3 tablespoons coconut oil or vegetable oil
  • 1 tablespoon minced fresh gingerroot
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 onion, sliced 1/4-inch thick
  • 8 cups mixed root vegetables cut into bite-sized pieces such as cauliflower, potatoes, sweet potatoes, parsnips, carrots, broccoli stems, kale or chard stalks, kohlrabi, celery root, rutabaga, turnip
  • 1 1/4 teaspoon sea salt
  • 2 14-ounce cans coconut milk
  • 1 cup shaved coconut, for garnish optional

Instructions

  1. Heat the oil in a large pot over medium heat. Add the ginger and garlic and cook for 1-2 minutes until fragrant while stirring. Add the curry and cook for 30 seconds while stirring.

  2. Add the onion, the mixed vegetables and the salt. Stir to coat them in the curry (pictured above) and cook for about 2 minutes, stirring now and then.

  3. Stir in the coconut milk and when it simmers, lower the heat and cover the pot. Simmer for 20-25 minutes. Check the vegetables for doneness. If you'd like them softer, cover the pot and cook for 5-10 minutes more.

  4. Meanwhile, toast the coconut in a dry skillet over medium-low heat, shaking the pan now and then, until the coconut turns golden, about 4 minutes.