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.
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.
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.
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.
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.