Roasted Root Vegetable Coconut Curry with Crispy Greens

Serves 3


Ingredients-Coconut Brown Rice:

1 tablespoon coconut oil

2 tablespoons unsweetened flaked coconut

1 cup brown rice

1 cup light coconut milk

1 cup water

½ teaspoon salt

Ingredients-Roasted Vegetables:

1 lb assorted potatoes (I used sweet potatoes, white potatoes and purple potatoes), slicedpotato_curry11

1 cup sliced carrots, sliced

1 bunch winter greens (I used turnip greens. Can use kale, collard, mustard, etc), torn into bite size pieces

coconut oil for roasting

salt and pepper

Ingredients-Yellow Coconut Curry Sauce:

1 tablespoon coconut oil

½ yellow onion, thinly sliced

1 garlic clove, minced

½ – 1 inch ginger root, grated

2 teaspoons yellow curry powder

½ teaspoon turmeric

pinch of cayenne pepper

1 (14 ounce) can coconut milk (not light)

1 teaspoon honey

salt and pepper to taste,

Instructions-Brown Rice:

  1. Prepare the brown rice by bringing the water and coconut milk to a low boil.
  2. Slowly add in the rice, coconut oil, coconut flakes and salt. Stir to combine.  Place lid on top, and turn heat down to low. Do not remove lid or stir for 50 minutes.
  3. Remove from heat, and let sit with cover for an additional 10 minutes. Fluff with a fork.

Instructions-Roasted Vegetables:

  1. While rice is cooking, preheat oven to 400 degrees. Toss potatoes and carrots with oil, salt and pepper. Roast for 30-40 minutes, or until tender and beginning to brown.
  2. During the last few minutes while the potatoes/carrots are roasting, add in the greens on top of the vegetables in the oven. Let crisp for 5-10 minutes, watching carefully to prevent burning. Set aside

Instructions-Yellow Coconut Curry Sauce:

  1. While vegetables are roasting and rice is cooking, prepare the curry sauce.
  2. Heat oil in a medium-sized pot over medium heat.
  3. Saute onions until translucent and beginning to brown. To the onions, add all the spices. Combine well by stirring until the onions are covered in the spices.
  4. Add the can of coconut milk, and bring to a slow boil. Let simmer for about 10 minutes until sauce begins to thicken.

To serve, place vegetables over rice, pour curry sauce over vegetables, and top with crispy greens.


Recipe adapted by Katie Taylor from  Originally featured in the December 2014 issue of Validity.

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