Vegetables in Coconut Curry

I have to thank my teacher Mary for introducing me to this recipe. It’s one of my all-time favorite creamy vegetable dishes!

Vegetables in Coconut Curry


1 head cauliflower, florets
2 carrots, cut in half rounds
2 zucchinis, cut in rounds
1 red bell pepper
1 C peas, fresh or frozen
1/4 C coconut oil
1 Tbs mustard seeds
2 Tbs coriander seed
1 tsp turmeric
1 Tbs yellow sweet curry powder
1 tsp salt
1/2 tsp powdered cumin seed
1/2 tsp ground cardamom
1/4 tsp cinnamon
1 pinch cloves
2 C coconut milk


  1. Prep vegetables as described above. Steam until somewhat tender. Set aside.
  2. Combine all spices minus the mustard seeds in a bowl and combine until mixed thoroughly.
  3. Heat oil and mustard seeds in a large pot. When seeds begin to pop add bowl of spices and cook for 2-3 minutes on LOW heat. Don’t allow the spices to burn. Smell the aroma!
  4. Add coconut milk and simmer for 2 minutes.
  5. Fold in vegetables and cook for another 1-2 minutes.

Yummy over steamed rice!

Tried this recipe?

You may also like

Asparagus Kitchadi

Enjoy this dish regularly as a healthy, healing meal for all body types. If during the summer, or experiencing a pitta imbalance, you can omit

Read More »