coconutty vegetable curry

Have you ever been inspired by a dish you ate at a restaurant? And then tried to recreate it?

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And then it ended up nothing like said inspirational dish? Well, this is the result of such a scenario. I was a little bit disappointed at first…until I realized that I came up with something completely original! And delicious! And best of all, EASY!

Also, it sealed the deal when multiple coworkers were intrigued by my lunch when I took this out in the break room. Who knew a simple bowl of vegetables would be so popular?

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Coconutty Vegetable Curry (Makes 5 servings)


  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tbsp ginger-garlic paste (or freshly chopped ginger + garlic)
  • 2 tsp cumin-corriander powder
  • 2 tsp turmeric
  • 1/4 tsp black pepper
  • 2 tsp salt (or more, to taste)
  • 1/4 cup water
  • 1/4 cup grated unsweetened coconut (I used frozen)
  • veggies of choice, chopped: 2 zucchini, 2 small sweet potatoes, 2 small carrots, 4 tomatoes, 1/2 cup frozen peas



In a large pot, melt the coconut oil with the mustard seeds over medium heat. When the seeds start to move/crackle, add the ginger-garlic paste. The oil will start to splutter, then add all of the chopped veggies. Add the water, coconut, and remaining spices. Give the veggies a quick stir, and cover the pot.

After approximately 5 minutes, give the veggies another stir. Allow to cook for several more minutes, until the sweet potatoes are soft, and then remove from the heat.

Serve with brown rice, quinoa, or simply on its own!



3 thoughts on “coconutty vegetable curry

  1. Pingback: cucumber raita |

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