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Coconut Curry


4 C Cooked Basmati Rice
3 Tbsp. Oil
3 cloves Garlic
1 Onion diced
1 Butternut Squash cubed
1 C Cubed Beets
1 C Cubed Turnips
1 C Cubed Potatoes
1 C Carrots
1 Head Cauliflower
1 Head Broccoli
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 cans (13.5 ounce) light coconut milk
2 teaspoons kosher salt


  1. Sauté onion in oil, when they are starting to brown, add garlic, then potatoes, squash, beets, carrots and turnips.
  2. Cook adding more oil if necessary until they are somewhat browned, about 10 minutes.
  3. Add all spices and coconut milk. Add some milk, cream or water until the vegetables are covered.
  4. Let simmer, stirring regularly for 20-25 minutes.
  5. Add in the cauliflower and broccoli for an additional 10 minutes or until all the vegetables are tender.

Serve over rice with toppings of your choosing.

Some of my favorites are: raisins, peanuts, hot pepper