Coconut Curry Vegetables

vegetables in a dish
Apr 23,2013

Roasted vegetables:

  • 2 cups each broccoli and cauliflower florets
  • 2 cups 1” diced peeled sweet potato
  • 2 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste (use sea salt and fresh ground black pepper)
  • Other roots as you prefer such as carrots, parsnips, beets, Brussels sprouts


Clean, cut up, and allow vegetables to drain. In a 9x11 inch glass bake ware pan drizzle the olive oil, add minced garlic and vegetables. Toss to coat. Place in a 350 degree oven with a cover for 20 minutes, remove cover, toss again, roast an additional 20 minutes uncovered.

Onion/Raisin/Bean mix:

  • 1 small onion diced
  • 1-2 tablespoons dried cranberries or yellow raisins
  • About ¼ cup water.
  • Black beans, rinsed and drained, pre-heat after dried cranberries are rehydrated. 2 cups or 1 can.
  • Pumpkin seeds, 2 tablespoons, roasted, add at end with beans and toss.


Meanwhile, in a stainless steel skillet, sauté diced onion in water. When onions begin to soften, add 1-2 tablespoons dried cranberries and continue to simmer slowly. Do not overcook.

Coconut curry sauce:
Use the recipe below or your favorite curry sauce mix.
Curry sauce:
(makes about 2/3 cup)

  • 1/2 cup light coconut milk
  • 1/2 teaspoon sea salt
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 clove garlic, minced
  • 1/2 teaspoon Sriracha hot chili sauce
  • 2 teaspoons cornstarch


Whisk all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and let the mixture simmer for about 2-3 minutes until glossy and thick enough to coat the back of a spoon. Use immediately to coat vegetables, chicken, fish, or tofu.


Mix roasted vegetables are done, add to skillet and mix with onion and dried cranberries. Stir in coconut curry sauce and warm through. Serve immediately.

(Makes 8 – 1 cup servings)

Coconut Curry Vegetables Nutrition info for 1 cup of vegetables with sauce:
Calories: 160, Fat: 14g, Carb: 10g, Fiber:5g, Sugars: 4g, Protein:5g

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