Broccoli curry: vegan



1 tbsp coconut oil
1 c chopped pumpkin
1 yukon gold potato cut in cubes
1 onion chopped in large chunks
2 cloves garlic
2 tbsp chopped fresh ginger
1/4 c white wine

1 bag frozen broccoli
1 can garbanzo beans drained and rinsed
1 tbsp red curry paste
pinch of cinnamon
pinch of ginger
1/2 tsp cumin
1 tsp curry powder
1/2 c tomato sauce
1/2 c coconut milk
2 c water

2 tbsp shredded coconut
2-3 tbsp fresh basil cut in ribbons
salt and pepper to taste


Sauté onions and potato in coconut oil in a large dutch oven or sauce pan till just browning. Add pumpkin and stir, wait about a minute, add garlic and chopped ginger and stir till flavor is released, about a minute or so. Add white wine to deglaze the pan.

Add broccoli, beans, spices, sauce, coconut milk and water. Bring to a boil, then simmer for about 20 minutes. Potatoes should be soft when pierced with a fork. Turn off flame and add shredded coconut, basil, salt and pepper.

Serves 4: 305 calories per serving, 1220 for whole meal.

Rating: 5 out of 5.

The first time I made this I did not put as many spices in it, only red curry paste. Afterwards I added the other spices and it made all the difference. I also use Rao’s Arribiatta for the tomato sauce.


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