Recipe: Coconut Vegetable Curry

Occasionally the gods smile upon a home chef, and you have a wing-it moment that turns into something really special. I made this vegetable curry two and half years ago, and still remember it very well. In fact, I'll probably make it this week; we have a butternut squash and some potatoes and carrots that need to be eaten before we leave for Minnesota for Christmas for a couple of weeks.

Coconut Vegetable Curry

 Adapted from This, That, and the Other

You could probably put any vegetables you wanted in here, just adjust the cooking time as needed. Serve this curry over basamati rice, or in a bowl with Naan.

2 Tbsp coconut oil, divided
1 onion, sliced
4-5 medium potatoes, cut into 1 inch cubes (I used a variety of small potatoes, including reds and purples)
1-2 cups butternut squash or sweet potatoes, cut into 1 inch cubes
1 cauliflower head, chopped
2 carrots, cut into 1/2-inch cubes/slices
1 14 oz can coconut milk
1-2 cups vegetable broth
2 Tbsp garlic paste (or 4-5 cloves garlic, crushed)
1 Tbsp fresh grated ginger (or ginger paste)
2-3 Tbsp garam masala (to taste)
1 tsp coriander
1-2 tsp cumin (to taste)
1 tsp chili powder
1 tsp turmeric
salt and pepper

Heat a large pot over medium heat (I would recommend using an enameled cast iron french oven, like a Le Creuset). Add 1 Tbsp coconut oil until melted. Add the onion. Cook for about 5 minutes, stirring occasionally, until the onion starts to brown and is softened.

Add the rest of the coconut oil. Add the potatoes and cook for 3-5 minutes, then add the squash, cauliflower, and carrots. Cook the vegetables, stirring them occasionally, for about 10 minutes, letting them brown a little bit. Add the coconut milk, 1 cup broth, and all of the spices. Stir everything until the vegetables are well coated and the spices are evenly incorporated. Depending on the amount of vegetables and size of pot, add more broth until the vegetables are almost covered. Stir and cover, allowing the heat to increase until it reaches a nice simmer.

Reduce the heat to medium-low and continue to cook, stirring occasionally. Depending on the amount of time, you can cook this until the potatoes are just tender, about 20 minutes or so, or cook longer (recommended) so the flavors are better combined and the potatoes start to fall apart and thicken the sauce, anywhere from 30-60 minutes. Salt and pepper to taste.

Serves 5-6, about 400 calories per serving with 8 grams of protein. This recipe is high in Vitamins A and C, and is a decent source of iron.

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