A triple threat of coconut (oil, milk, and vinegar) perfumes this dish with its nutty sweetness. Serve this as a side for roast chicken, beef, or fish. Or, serve with rice for a vegan main dish. If you want a little less heat, opt for a jalapeño, or half of a mild poblano pepper.
- Cook Time
- Prep Time
- 4 to 5Servings
- 3 - 4 tablespoons solid coconut oil
- 2 large sweet potatoes, scrubbed but not peeled, and diced into ½-inch pieces
- 1 butternut squash, peeled and diced into ½-inch pieces, or 1 pound peeled and cubed squash
- 3 large carrots, diced into ½-inch pieces
- 2 red onions, diced into ½-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons grated fresh ginger, or 2 teaspoons ground ginger
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 1 (15-ounce) can coconut milk
- 2 tablespoons coconut vinegar or rice wine vinegar
- 1 serrano pepper, minced (optional)
- 3 cups rough chopped kale or spinach
- Garnish: cilantro leaves
1. Heat a large saucepan or Dutch oven over medium heat. Melt coconut oil and sauté sweet potatoes, butternut squash, carrots, and onions for 5 to 7 minutes. Add garlic during the last 1 minute of cooking, so it doesn’t burn.
2. Place all vegetables back to the pot and stir in ginger, curry powder, tomato paste, coconut milk, vinegar, serrano (if using), and kale or spinach. Reduce heat to a simmer. Stirring occasionally, cook for 20 minutes, until vegetables are tender.
3. Garnish with cilantro before serving.