Winter Vegetable Coconut Curry

Served over cooked rice or millet, this flavourful curry makes a beautiful winter dinner.


  • 1 cup minced onion
  • 4 cloves minced garlic
  • Water for sautéing
  • 3 large carrots, sliced
  • 2 cups chopped green cabbage
  •  3 cups cubed squash, par-boiled
  • 2 tsp curry powder
  • 1 parsnip, peeled and diced
  • 1 tbsp Bragg’s Liquid
  •  2 cups frozen peas
  • 1 tsp salt or to taste
  •  ¼ tsp red chili flakes or to taste
  • 1 tin Thai Kitchen coconut milk
  • 1 tsp garam masala
  • Ghee or Olive Oil for sautéing

Make it:

  1. In a large skillet simmer sauté the onions, garlic, cabbage, parsnips, and carrots.
  2. As vegetables soften add the squash & simmer 5 min. more.
  3. Add all the rest of the ingredients and cook together a few more minutes, make sure squash is done.
  4. Serve over a cooked grain.


From East Indian Feast Cooking Class, with Maggie Jones.