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Any Veggie Coconut Curry


Survivor's Handbook, Cancer Project

This dish is as versatile as it is tasty since you can substitute any veggies you have on hand.


Have ready: cooked rice, bulgur or noodles

1 large onion, sliced
4 cloves garlic, minced
3 large carrots, diced
120 ml1/2 c. coconut milk
22 ml1 & 1/2 T. curry powder
5 ml1 tsp. cumin
2 ml1/2 tsp. turmeric
pinch of cayenne pepper

1 medium potato or sweet potato, cubed
710 ml3 c. chopped kale
470 ml2 c. broccoli florets, chopped
8 mushrooms, sliced
1 can chickpeas, drained and rinsed
120 ml1/2 c. rice milk or soy milk
59 ml1/4 c. broth or water
44 ml3 T. soy sauce

240 ml1 c. fresh or frozen peas


In a large saucepan, saute the onions, garlic, carrots and spices in the coconut milk until the onions are translucent. Add the remaining vegetables, rice milk, broth and soy sauce. Simmer 15-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and cook until liquid has thickened. Serve over rice or noodles.