Coconut Vegetable Curry

Chay Wike

I love January. For me, It’s a quiet time of hibernation and rest. I think we can all agree that this is a month to recover from the madness of the holiday season. I’ve been craving soups, stews, and curry. Warm comfort foods that are easy on the digestive system but full of flavor and healthy ingredients that cleanse the system. I used to cleanse a lot but these days I prefer to eat in a way that is naturally detoxifying on a regular basis.

This curry is simple and absolutely delicious. It’s full of healthy fat, warming spices, vitamins, minerals, and plant based protein.

Happy new year,

Chay xo

Yield: 4-6
Author: The Kitchen Commune

Coconut Vegetable Curry

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • Sea salt and fresh pepper as needed
  • 1 inch piece of ginger, peeled and minced
  • 2 tablespoons yellow curry paste, plus more if needed
  • 2 13.5 fl oz cans organic coconut milk
  • 2 tablespoons fish sauce, plus more if needed
  • 4 cups chopped or sliced vegetables of your choice: broccoli florets, cauliflower florets, sliced shiitake mushrooms, sliced carrots, sliced zucchini, frozen peas, fresh spinach, bok choy, potatoes, sweet potatoes, or butternut squash
  • A few handfuls of fresh cilantro
  • 1 lime quartered 

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, sprinkle with salt and pepper,  and sauté until softened and golden brown, about 10 minutes.  Add the garlic and ginger and cook for another minute.
  2. Add curry paste to the pot and cook for a few minutes until fragrant.  Pour the coconut milk in, stir everything together, and bring the broth to a gentle simmer. 
  3. Taste and adjust. Does the broth need more curry paste? If so add more one teaspoon at a time. 
  4. Add the fish sauce. taste and adjust again. Add more if needed one teaspoon at a time. 
  5. Once the broth is seasoned properly start adding vegetables beginning  with the ones that take longer to cook like root and cruciferous vegetables. Move on to mushrooms and zucchini. Finish up with leafy greens and frozen peas.
  6. Cook gently until all the vegetables are tender.
TO SERVE
  1. Serve on it's own or over rice.
  2. Garnish with fresh cilantro and lime.