Vegetarian Coconut Curry

Curry. Yum. 

Is there a little chill in your bones today? Funny how 50 degrees in November feels totally different than 50 degrees in March. Warm yourself up from the inside out with this delicious recipe!

There’s a reason we like warm foods when it’s cold outside, and the answer lies in Traditional Chinese Medicine and Ayurvedic Medicine. The autumnal transition to winter brings dryness and airiness. In Ayurveda, these characteristics align with the Vata constitution. This airiness is especially challenging to those of us who already have a lot of water and air in our personalities. Are you someone who is easily ungrounded, tending toward anxiety when stressed, frequently feeling chilled when others are not, emotionally sensitive, maybe tall or thin with fine hair? (Um, hello, did I just describe myself? Yesssss!) Winter is probably not your season. The best thing we can do is anchor ourselves to warmth by grounding our Spirits with nourishing, warm foods like curry.

I first ran across this recipe in the cookbook Naturally Delicious by Danny Seo, a recommendation from my fabulous cousin Margaret. I got to spend some quality time with her and my other fabulous cousin Emily last month at an amazing event called Wanderlust. We completed the “Mindful Triathlon” of a 5k walk/run + yoga + meditation along with about 1,000 other people. Powerful stuff!

The original recipe in Naturally Delicious is a good thought, but it is WAY TOO SPICY. I made the recipe and ended up being disappointed because it was too spicy to feed my kids. So, in true Dr. Katie fashion, I took an already healthy recipe and made it even more healthy with more vegetables! And I took out the cayenne. Woohoo! I also altered the spice composition a little since I prefer a little less turmeric.

I’m also trying to use my Instant Pot even more these days. If you don’t have one, ask Santa to put one in your stocking. It has revolutionized my kitchen experience. It’s truly one-pot cooking, which makes me so happy. Who doesn’t love an easier clean up? The original recipe is written just for the slow cooker, but I’ve given you Instant Pot, stovetop AND slow cooker instructions because I’m so invested in you making this recipe. The world is your oyster, my friend. 

Serves 6-8

Ingredients

2 Tbsp extra virgin olive oil

2 cloves garlic, crushed

1 onion, chopped

4 carrots, diced

1 small bunch celery stalks and leaves

½-1 head cauliflower, cut into small florets

1 red pepper, diced

1 green pepper, diced

1 large sweet potato or 2 cups butternut squash, chopped

1 tsp kosher salt

1 Tbsp curry

1 Tbsp cumin

2 tsp turmeric

Ground pepper to taste

28oz can of crushed tomatoes

2 cans light-colored beans, garbanzo/chickpeas or cannellini beans

1 cup frozen green peas

1 cup canned full-fat coconut milk

½ cup cilantro, chopped 

¼ cup mint, chopped (optional)

Brown rice (or whole grain of your choice) for serving

Directions for Stove Top, Instant Pot and Slow Cooker

Stove Top

1.    Heat large pot over medium heat. Add EVOO and allow it to warm. Add garlic, onions, carrots and celery and cook for a few minutes. 

2.    Add chopped peppers, cauliflower and sweet potatoes/squash and spices. (Tip: if you need extra moisture, feel free to use a little water or vegetable stock.) Cook for a few minutes until vegetables start to soften and spices are fragrant.

3.    Add crushed tomatoes, beans, and green peas and bring to a boil over medium-high heat. Turn heat down to medium-low/low and simmer gently until vegetables are tender.

4.    Turn off heat and add coconut milk. Stir to combine. 

5.    Serve over rice topped with cilantro and mint.

Instant Pot

1.    Turn Instant Pot to sauté mode. Add EVOO and allow it to warm. Add garlic, onions, carrots and celery and cook for a few minutes. 

2.    Add chopped peppers, cauliflower and sweet potatoes/squash and spices. (Tip: if you need extra moisture, feel free to use a little water or vegetable stock.) Cook for a few minutes until vegetables start to soften and spices are fragrant.

3.    Turn off sauté mode and select slow cook mode. Add crushed tomatoes, beans, and green peas. Slow cook for 3-4 hours until vegetables tender.

4.    Add coconut milk. Stir to combine. 

5.    Serve over rice topped with cilantro and mint.

Slow Cooker

1.    Add all ingredients to slow cooker and cook on low for 7-8 hours until vegetables tender. 

2.    Serve over rice topped with cilantro and mint.

Enjoy!