Coconut Veggie Curry

This creamy coconut curry is a great dish for any time of the day. This recipe is packed with plant based antioxidants and metabolism revving ingredients.


2 tbsp coconut oil

2 cloves garlic

1 stalk lemongrass cut in large chunks

1 inch knob of ginger

2 tbsp yellow curry powder

1 medium sweet potato

2 medium cauliflower or squash

1 can of coconut milk

a handful of green onions or chives

2 sprigs cilantro

2 tsp of Tamari soy sauce



1/2 cup brown rice


  1. In a small sauce pot, bring the rice & 1 cup of water to boil. Cover the pot & reduce to low heat. Let the rice cook for about 30 minutes then set it aside.

  2. In a medium sauce pot chop & combine the oil, onion, garlic, ginger and curry powder over medium heat. Sauté for 5 mins, stirring frequently.

  3. Add chopped sweet potato and sauté for a few more minutes. Add chopped cauliflower and saute for a few more moments.

  4. Stir in coconut milk + 1/2 cup of water and bring to a simmer. Cook for 10 to 15 minutes. Add salt to taste.

  5. Remove the lemongrass and discard.

  6. Serve & top with cilantro, lime juice, tamari, jalapeno & salt.

Magda Hjalmarsson