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Christine Cushing

Christine Cushing

One-pot fall vegetable curry

With the cooler weather upon us, this simple, one-pot vegetable curry is great dish to whip up in a flash and easy to reheat again for a later meal.
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The Loop, October 15, 2013 3:09:03 PM

The weather’s getting cooler and beautiful root vegetables are now available. What better way to enjoy them than in the one-pot fall vegetable curry?

Fall vegetable curry
Serves 4-6

Ingredients

¼ cup good quality coconut oil, divided
1 Asian eggplant, sliced on the bias
1 large onion, chopped
2 tsp good quality curry paste
3 Kaffir lime leaves, torn into strips
2 cups Caribbean pumpkin, cut into 2″ cubes
2 purple sweet potatoes, cut into 2″ cubes
1 cup tomato sauce or chopped tomatoes
salt and pepper to taste
¾ cup coconut milk
½ cup water
3 bunches baby bok choy, sliced
fresh Thai Basil and coriander

Method

In large Dutch oven or pot, heat half the coconut oil, on medium high setting. Saute the eggplant, turning once making sure both sides are golden. Remove from pan and transfer to a plate and reserve for later.

In same pan heat the rest of the coconut oil with onion and curry paste for several minutes. Cook until onion is soft.

Add the rest of the ingredients, except the bok choy and fresh herbs. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, just until vegetables are tender. Add the bok choy and simmer uncovered for 2 minutes, just until wilted.

Adjust seasoning and sprinkle with freshly chopped herbs.

Serve over jasmine rice or other rice of your choice and enjoy!

Other great fall-worthy recipes:

Mini turkey or chicken pot pies
Easy pumpkin cupcakes with orange mascapone
Quick, homemade shrimp bisque

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