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Curried Vegetable-Potato Wok


Sigrid made it up!

Sigrid has a gift for spices. If you like curried veggies and coconut, don't miss this one!


44 ml 3 Tbsp coconut oil
pinch of asafoetida (if desired)
5 ml1 tsp cumin seeds
5 ml1 tsp black mustard seeds
5 ml1 tsp coriander seeds

I large onion, chopped
5 garlic cloves, finely minced
3 jalapeno peppers, seeds removed, finely chopped

5 ml1 tsp turmeric
5 ml1 tsp cumin powder
1 ½ tsp curry powder

1 can coconut milk
30 ml2 Tbsp almond or sunflower butter

1420 ml6 cups of cut-up vegetables
(any variety to your liking: potatoes, peppers, carrots, green beans, cauliflower, broccoli, squash, snow peas, bok choy, etc)
salt and pepper to taste

15 ml1 Tbsp fresh ginger, grated
½ c cilantro, chopped


Fry the spices in the oil for 2 min.
Add onions,garlic,peppers and fry for 3-4 min.
Add spices and stir for 1 min.
Stir in coconut milk and nut butter.
Add your vegetables one by one in order of “hardness” (the ones needing more cooking time first), stirring each addition 1-2 min. Gently simmer the whole to desired doneness. Add a little water when necessary.
Shortly before serving, add the ginger and cilantro.

Serve over rice or quinoa or with bread! Enjoy!

Since I vary vegetables (aware of color combinations) and spices (at times using Thai /Curry paste), this dish turns out slightly different each time. Lots of room to experiment and play! -----Sigrid

Major Ingredients: