Winter Harvest Vegan Curry (Printable)

A hearty blend of winter vegetables in creamy coconut milk, seasoned with aromatic spices for a cozy meal.

# List of ingredients:

→ Vegetables

01 - 2 cups butternut squash, peeled and cubed
02 - 1 large sweet potato, peeled and cubed
03 - 2 medium carrots, sliced
04 - 1 cup parsnip, peeled and sliced
05 - 1 small head cauliflower, cut into florets
06 - 1 cup kale, stems removed and chopped
07 - 1 medium onion, diced
08 - 3 cloves garlic, minced
09 - 1 inch fresh ginger, grated

→ Spices & Seasonings

10 - 2 tablespoons curry powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon turmeric
15 - 1/4 teaspoon cayenne pepper
16 - Salt and black pepper to taste

→ Liquids & Others

17 - 1 can (13.5 oz) coconut milk
18 - 1 can (14 oz) diced tomatoes
19 - 1 cup vegetable broth
20 - 2 tablespoons olive oil
21 - Juice of 1/2 lemon
22 - Fresh cilantro for garnish

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent and fragrant.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn.
03 - Add curry powder, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly to toast the spices and release their oils.
04 - Add butternut squash, sweet potato, carrots, parsnip, and cauliflower florets. Stir thoroughly to coat all vegetables with the spice mixture.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Mix well to combine all ingredients and bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 25–30 minutes. Stir occasionally to prevent sticking and cook until vegetables are tender when pierced with a fork.
07 - Stir in chopped kale and simmer uncovered for another 5 minutes until leaves are wilted and tender.
08 - Stir in fresh lemon juice. Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh cilantro. Accompany with rice or naan bread if desired.

# Expert Advice:

01 -
  • The house smells absolutely incredible while this simmers, like a cozy embrace on a bitter day
  • It turns humble winter vegetables into something so rich and satisfying that nobody misses the meat
  • The leftovers actually taste better the next day, making it perfect for meal prep or unexpected guests
02 -
  • Do not skip the step of toasting spices in the hot oil, as this is what transforms them from dusty to deeply aromatic
  • The vegetables will continue releasing liquid as they cook, so do not be tempted to add more broth than the recipe calls for
  • Let the curry rest for at least ten minutes off the heat before serving to allow the flavors to marry and settle
03 -
  • If the curry seems too thin at the end, remove the lid and simmer for an additional ten minutes to reduce and concentrate the flavors
  • A splash of coconut milk or a drizzle of olive oil right before serving adds a restaurant quality finish

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