Vegetable Coconut Curry

Recipes from the Kitchen Decoded Cookbook, in stores November 2014

Serves 4–6

Helpful Tools: 6–8 quart cast iron or cladded stainless steel pot, zester, chef’s knife, vegetable peeler, colander

Wine Paring: Fruity Rose


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, cut into ¼ inch half rounds
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 1 zucchini, halved and chopped
  • 1 cup cauliower (about ¼ of a head), cut into oret
  • 1 bell pepper, large dice
  • 1 sweet potato, peeled and diced
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1 can (12-ounce) coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon curry powder
  • ½ – ¾ teaspoon cayenne pepper (depending on how hot you like it)
  • salt and pepper to taste


  1. In a stock pot over medium heat, add olive oil. Next, add onion, garlic, and ginger. Sauté for 2 minutes, just until fragrant.
  2. Add in the zucchini, cauliflower, sweet potato, chickpeas, coconut milk, vegetable stock, brown sugar, curry powder, cayenne pepper, and bring to a boil.
  3. Cover pot, reduce heat to low and simmer for 20 minutes. Season with salt and pepper. Serve over rice.

*TRICK: Swap in your favorites veggies like spinach, green beans, tomatoes, broccoli, or carrots. Cut vegetables should total 4 cups.

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