A Vegan Curry That Makes Eating Your Vegetables Easy

by Leah Mawson
Tuesday, Dec 27, 2016

Warming and flavorful, curries are a great way to get in your winter veggies. (Photo: Leah Mawson)

It's January and you know what that means... time to eat and live healthy(er). Like many, I resolve to eat a more nutritionally dense diet, one that is not only better for me (and my waistline) but also better for the planet. While I'm not a vegetarian, I think vegetables will be a big part of helping me stick to my goals. And I can't think of a better way to consume the recommended daily dose than with a curry. 

This bold (and also vegan) dish is a great addition to any cook's repetoire. Flavored with herbs and spices - and paired with delicious cardamom basmati rice - it packs in all of the nutrition without compromising on any of the flavor. 

I pride myself on making everything from scratch, but this recipe is the exception. You can make the yellow curry paste yourself and it'll be delicious. But I'm happy to use Thai yellow curry paste in a can. It's easy to find at most grocery stores (or visit an Asian mart to enjoy a better selection). Just be sure to purchase one that lists garlic, dried chili pepper, shallot, lemongrass and a variety of spices (like coriander seeds, cumin, cardamom, cinnamon, bay leaves, etc.) in its ingredients. There are others on the market made with yellow mustard, soybean oil and little else, and they don't work. The balance of sweet and spicy, with warming flavors and beautiful textures, is dependent on having the right ingredients for the job.

And I promise, you won't miss the meat. 


  • 1 tablespoon coconut oil
  • 1 sweet onion, finely diced
  • 1 serrano or jalapeno chili pepper, finely diced
  • 1 teaspoon turmeric
  • 1/2 cup Thai yellow curry paste (4 ounces)
  • 1 can coconut cream (14 ounces)
  • 3/4 cup water
  • 3 carrots, thinly sliced
  • 10 new potatoes, quartered
  • 1 tablespoon chopped fresh ginger
  • 1 can baby corn (15 ounces)
  • 1 can pineapple chunks (14 ounces)
  • 1/2 cauliflower head, cut into florets
  • 1 tablespoon light brown sugar



  1. Heat the coconut oil in a large saucepan, one that has a tight fitting lid, and saute the onion, chili pepper and turmeric for 5 minutes, or until fragrant and translucent.
  2. Add the curry paste, the coconut cream and the water. Bring to a boil, stirring constantly until smooth and creamy.
  3. Add the carrots, potatoes, ginger, baby corn and pineapple. Cover with a tight fitting lid, reduce the heat to low and simmer for 20 minutes.
  4. Add the cauliflower florets and simmer for an additional 10 minutes, or until tender. Add more water if the sauce becomes too thick.
  5. Remove from the heat. Discard the ginger. Add the brown sugar and season with salt and pepper.
  6. Serve with Cardamom Basmati Rice.

About the Author

Craving Boston's Leah is a southern transplant and new mother dedicated to growing, cooking and eating great food. She has spent the last decade building a career centered on her love of food and hospitality, working at some of the top restaurants in Boston including The Butcher Shop and Eastern Standard. For Leah, the act of eating is more than a passion, it shapes her way of life.


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