Creamy Coconut Vegetable Curry
This may be my most versatile recipe to date (not to mention super simple, and crazy delicious!). I’ve been obsessed with making Indian dishes lately, and this big batch of curry is a great way to get a hefty dose of vegetables, with plenty of leftovers.
You can pretty much use any vegetables here. Big winners in my books are cauliflower, eggplant, and at least one root veggie (pumpkin, butternut squash, carrots), and I always include some greens too (celery, bok choy, cilantro). But follow your heart! The only thing to remember here is you want to time your cooking so that things cook evenly. If you add in all the ingredients at once, the greens will be absolutely destroyed by the time your butternut squash is done cooking! So what I do is start steaming all the root veggies before anything else, that way they are fairly tender by the time I incorporate them into the curry. Make sure you add in anything leafy just 3 or so minutes before your curry it totally finished.
Creamy Coconut Vegetable Curry
2-3 pounds (or as much as you want really) of your veggies of choice. I vary it each time, and try to mix some starchy veg, some cruciferous, and some greens. An example of a combo I like is:
1 organic eggplant
1 small/ medium organic butternut squash
3 organic carrots
1/2 a bunch of organic celery
1/2 an organic celery root
1/2 an organic cauliflower
handful of fresh parsley
a few branches of organic chard (or something similar)
1 organic onion (or a few shallots) - any variety
3 cloves of organic garlic
organic olive oil
1-2 cans of organic coconut milk or 1 can of coconut cream
1 inch of fresh ginger
You can get a pre-made curry spice (I recommend it) or go gangbusters and make your own:
1/2 tbsp ground coriander
1/2 tbsp coriander seed
1/2 tbsp ground cumin
1 tbsp ground turmeric
1/2 tsp ground ginger
1/4 tsp dry mustard powder
1/4 tsp mustard seed
1/4 tsp ground black pepper
1/3 tsp ground cinnamon
1/4 tsp ground cardamom
2 tsp fennel seed
If you get it pre-made, I suggest adding 2 heaping tablespoons, and then some extra turmeric pow.
A few cups of spring or filtered water
Chop all your root veggies into small cubes and steam them (they are longest to cook) *keep an eye on these, you want them off the heat when they are cooked, but not too cooked). IE. carrots, celery root, squash.
Note: I don’t peel my veggies, when you buy organic- keep them on!
While it steams, on medium heat (in a large pan) your spices and finely minced onion and garlic in olive oil, stirring regularly, for about 1-2 minutes. Avoid too hot a pan or it will smoke and burn the spices, but doing this enables the spices to develop more flavour. Make sure you put enough oil (a few good glugs)
Once the spices pop (you’ll hear the coriander/ mustard seeds pop) add in your coconut milk or cream. Stir well, and grate in your fresh ginger.
Now add in your medium-time-to-cook veggies (like the eggplant, cauliflower, celery, and the stocks of the chard), make sure to chop them first, turn heat on to high until you see a simmer, and lower to medium high.
By now your root veggies should be ready, remove them from the heat.
Let the medium-timed veggies simmer for about 10-15 minutes until they soften in the coconut milk, and add in a splash of water if you feel necessary (liquid should about cover the contents).
Add in your root veggies, and optionally a bit more water. It depends if you want your curry runny or thicker. I like it thick, and find that about 1-2 cups in total of water is plenty (because many of the veggies actually give out water). Opt for less and add in water bit by bit if you feel it needs it.
Now add in any leafy greens, mix well and let simmer for 2-5 minutes.
Voilà! Easy, peasy, veggie curry.
ps. Sorry for the dodgy pictures (haha), someone on Instagram asked me to post the recipe, and I had to screenshot pictures from videos I had recorded for IG stories. But, better than nothing! You get the idea: add in ingredients incrementally to cook things accordingly.