Curry Coconut Vegetables

  • Yield: 6 servings


2teaspoons canola oil
1/2medium onion, chopped
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1medium sweet potato, peeled and diced
1 all-purpose potato, peeled and diced
1/4head medium cabbage, diced (about 3 cups)
2 garlic cloves, minced
1tablespoon minced ginger root
1tablespoon curry powder (add more if you like it strong)
1 (14-ounce) can light coconut milk
2cups water or canned vegetable broth
1medium tomato, diced
2tablespoons mined fresh cilantro
2tablespoons minced fresh basil
Juice of 1 lime
1/4cup soy sauce or tamari


  1. In a large nonreactive saucepan, heat oil over medium heat. Add onions, carrots, parsnips, potatoes and cabbage. Saute 2 minutes until they begin to soften. Add garlic, ginger and curry powder and saute 1 minute. Add coconut milk and water or broth. Simmer 20 minutes, uncovered, until vegetables are tender. Add tomatoes, cilantro, basil, lime and soy sauce and stir well. Heat through and serve.  

Nutritional Info *per serving

  • Calories 155
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 647mg
  • Carbohydrate 27g
  • Fiber 6g
  • Protein 4g