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Vegetable Stew with a Fragrant Coconut Curry Sauce

March 15, 2012 by Joan Nova in 1-2-3 Quick + Easy Vegetable Meals, Finishing Touches, Recipe Development, Vegetables | 18 Comments

Yes, this was a use-up-the-vegetable-drawer inspired dish. My intention was to make a vegetarian dinner and I, mindlessly, headed in the direction of my usual Mediterranean flavors — and then I remembered the can of coconut milk I bought when I was at the supermarket the last time — so I set the S/S FOODalogue on a different course.

I’ve dabbled with Indian flavors a time or two, but not enough to know what the heck I’m doing. But that never stops me …

… so I pulled out some curry powder and garam masala from the back of the spice cabinet and set sail to Mumbai.

Later, as I sipped a little wine and enjoyed the wafting aroma of dinner, I had a conversation with myself that I’ve had before. It goes something like this:

with the exception of the coconut milk, this is pretty low in calories;
it would have been even healthier if you used the brown rice instead of white;
this is really delicious!
you should make dishes like this more often!

5.0 from 1 reviews
Vegetable Stew with a Fragrant Coconut Curry Sauce
  • mushrooms
  • fresh peas
  • carrot diced
  • fennel diced
  • baby spinach
  • scallion (green onion) minced
  • cilantro
  • sweet mini peppers (sliced in rings)
  • dried prune (orange-essence)
  • coconut milk
  • garlic
  • garam masala
  • curry powder
  • salt + pepper (dash)
How To
  1. Put vegetables in oven with a little olive oil, salt + pepper at 400 degrees for about 20-30 minutes.
  2. Set rice to cook.
  3. Make coconut sauce by blending milk, garlic, garam marsala, curry powder, S+P in sauce pan.
  4. Add sauce to vegetables in the oven and cook an additional 10 minutes to absorb flavor.

Finishing Touch: chopped almonds, scallions and a swirl of siracha (not shown).

Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Nice to see you dabble in Indian, Joan :) The colors are smashing :)

    chow! Devaki @ weavethousandflavors

  2. Ben says:

    Oh yeah! Another colorful dish that makes you hungry by just looking at it.
    Ben recently posted..Wordless Wednesday – ChinampasMy Profile

  3. Nuria says:

    Ha, ha, ha… love the conversation with the inner Joan! Yes, I think it must have tasted so good! Love the combo: rice, veggies, sauce :D
    Nuria recently posted..Monkfish in green sauce and ClamsMy Profile

  4. Wow, that’s a pretty fabulous “use up the leftovers” kind of dish! LOVE curry & coconut milk, it’s such an easy way to get layers of flavor.

  5. that looks really good….
    South Florida Food and Wine recently posted..In the News: food, drink and the South Florida lifestyleMy Profile

  6. Hey did you save some for my arrival or did you just eat it all. Sounds really yummy and I hardly have curry. Looks quite good and colorful. See you mañana.
    Platanos, Mangoes and Me! recently posted..VENEZUELAN BEEF RIB SOUP- SANCOCHO VENEZOLANOMy Profile

  7. Just looking at the colors of this makes me hungry. This is not “your mama’s” stew, bright and different. Enjoy your time with Norma.
    angela@spinachtiger recently posted..Hunger Games Dandelion Salad with Blood Orange Salad DressingMy Profile

  8. This is another one of those dishes I can almost taste just by looking at the beautiful photos. I can’t imagine why I have never thought to roast vegetables for Asian cooking. Never. What a good idea! Nice recipe–looks beautiful, has great ingredients, and is simple to make.
    Flavors of the Sun recently posted..Green InspirationMy Profile

  9. sippitysup says:

    Inspired by the veg drawer! I call that “I won’t go to the market today and I am proud of that” cooking! GREG
    sippitysup recently posted..Do Potatoes Make Cake Irish? @TheTableSet Thinks SoMy Profile

  10. Casey says:

    This is a “love at first sight” dish. Beautiful presentation.
    Sounds delicious and looks even better.
    Casey recently posted..Potato, Zucchini, Goat and Cheddar Cheese GratinMy Profile

  11. I love the running commentary Joan – you are so daring and dashing and it results in such joyful food.
    Sally – My Custard Pie recently posted..Pasta that refreshes the parts…My Profile

  12. Laz says:

    Love the bold flavor profile especially the garlic and garam masala. I am big fan of curry. Also a big fan of not wasting food, great job.

  13. Katie says:

    What I really want to know is how do I book passage on the S.S. FOODalogue? ;)
    Katie recently posted..On Being Fat in ArgentinaMy Profile

  14. sounds interessting and yumm! by trying around flavoures one can discover awesome new dishes. thats exactly what u did!

  15. oh I love this: right up my alley for Asian night. Rice, veggies and a coconut curry: what’s not to like???

  16. I often talk to myself whilst cooking too! I love anything with coconut…especially curries!
    Peter G @ Souvlaki For The Soul recently posted..Baked Zucchini Fritters KolokithokeftedesMy Profile

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