START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

Quick Coconut Vegetable Curry

  • December 28, 2012
  • 7:00 am
Quick Coconut Vegetable Curry

Simply put, this curry is “the bomb.” It’s simple, delicious, easy to make and good for you. It was inspired by a similar dish my brother-in-law, Daniel, made for dinner for us once. He’s a loose kind of cook — instead of reading a recipe he relies on gut instinct. And his instincts were right on in this case!

Although the recipe below calls for green beans, kabocha squash and chard (since those are the things we’d received in our produce box this past week) you could just as easily substitute spinach or kale for the chard, turnips or carrots (or both) for the squash, add some potatoes, etc., etc. Likewise, though I’ve listed curry powder below, you could use your own spices if you’re a purist or you could also use one of the Thai curry pastes with delightful results. The basic concept is very flexible so feel free to experiment.

Kabocha

That said, the kabocha squash is truly excellent in this curry — its dense, starchy flesh lends lots of substance and its sweet, meaty flavor complements the coconut milk nicely.

Kabocha squash by Eve Fox, Garden of Eating blog

Besides tasting really good, one of the nicest things about this dish is its simplicity. It’s a great way to work a bunch of fresh veggies into a delicious meal. I’d recommend serving it with short grain brown rice and a salad.

Coconut Veggie Curry by Eve Fox, Garden of Eating blog

Quick Coconut Vegetable Curry
Serves 6

Ingredients

* 1 small to medium-sized kabocha squash, halved, seeds removed and cut into 1-inch cubes
* 1 bunch chard, washed, stems removed and chopped into 1-inch pieces, leaves cut into ribbons
* 2 big handfuls of green beans, washed and trimmed
* 2 medium onions, sliced
* 3 cloves of garlic, minced
* 1 tsp minced fresh ginger
* 2 cans of coconut milk (my Thai cooking teacher recommends the Chao koh brand)
* 3 cups of vegetable broth
* A very large handful of fresh cilantro, washed and chopped
* Freshly ground black pepper
* 3 Tbsps curry powder and/or garam masala (you can use more if you like)
* 2 tsps canola oil or ghee
* A pinch of red pepper flakes
* 1 Tbsp sugar

Directions

1. Start by prepping the veggies: Cut the squash in half, remove the seeds and then cut the flesh into 1-inch cubes (there’s no need to peel kabocha squash). Wash the chard and remove the stems, chopping them into 1-inch long pieces. Cut the chard leaves into ribbons. Slice the onions and mince the garlic and ginger. Wash and chop the cilantro.

2. Once all the veggies are prepped, put your rice on to cook. I recommend either short grain brown rice or basmati rice for this curry.

3. In a large pot, sautee the onions, garlic, ginger and chili flakes in the oil or ghee for several minutes, cooking until the onions have begun to soften and become translucent. While that stuff is frying, boil the water for the vegetable bouillon and mix it well (unless you’re using prepared vegetable broth).

4. Add the vegetable broth and the coconut milk to the pot then toss in the cubed kabocha squash and season it all with curry powder, garam masala, pepper and sugar (there’s most likely no need for salt since the vegetable broth should be fairly salty.) Bring to a boil then reduce the heat to medium-high and simmer for 5-10 minutes or until the squash is beginning to feel tender when poked with a fork.

5. Add the green beans and the chard stems and simmer for another 3-5 minutes or until the green beans feel done to your liking. Then toss in the ribbons of chard leaf and the cilantro and cook for another 2-3 minutes.

6. Allow to cool slightly and serve over the warm rice.

A few other recipes you might like:

Read more: All recipes, Basics, Blogs, Eating for Health, Entrees, Food, Garden of Eating, Side Dishes, Soups & Salads, Uncategorized, Vegan, Vegetarian

have you shared this story yet?

go ahead, give it a little love

Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

48 comments

+ add your own
11:33PM PDT on Apr 22, 2013

thank you - going to make this a little healthier by replacing canola oil with organic coconut oil and sugar with organic maple syrup - or leave out the sweetener altogether

12:26PM PST on Feb 17, 2013

Wow - sounds tasty! Wish I had a bowl of it right now, and thanks for letting people know it's OK to substitute.

12:22PM PST on Feb 17, 2013

This was great!! Thank you for sharing!!

10:49AM PST on Feb 13, 2013

Thank you.

11:37PM PST on Jan 21, 2013

Looks and sounds delicious, thanks.

6:08AM PST on Jan 20, 2013

Yummy- can use a variety of veggies.

4:20PM PST on Jan 19, 2013

Looks & sounds delicious. Where did you say you lived ?

9:36AM PST on Jan 13, 2013

Thank you Eve, for Sharing this!

9:35AM PST on Jan 13, 2013

Thank you Eve, for Sharing this!

10:59AM PST on Jan 11, 2013

Sounds like a great meal for a cold day.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Be grateful instead of being resentful to every moment

thank you for the good advice and suggestions :)

I have a few servings everyday....can't help myself

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.