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Vegan Coconut Curry

The perfect blend of flavors
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people


Oven Roast

  • 2 cups Kabocha Squash ,cut into 2cm cubes
  • 2 cups Sweet potato ,cut into 2cm cubes
  • 1 1/2 tbsp Curry powder
  • 1 tbsp Refined coconut oil
  • Pinch of Salt

Stew in Pan

  • 1/2 tsp Cumin seeds
  • 1/4 tsp Cardamon seeds
  • 1 Whole cinnamon stick ,break into half
  • Half a Red onion ,roughly chopped
  • 2 cloves Garlic ,finely chopped
  • 1 Green chili ,sliced
  • 400 ml Full fat coconut milk
  • Salt to taste
  • Good amount of Refined coconut oil


Oven Roast

  • Preheat oven at 180°
  • In a baking tray, place Kabocha squash and sweet potato. Greece them with a drizzle of refined coconut oil, curry powder and salt.
  • Roast in the oven for 20 minutes until soft. Once ready, leave aside.

Stew in Pan

  • Heat coconut oil in a heavy-based pan over medium heat. Add cumin seeds, cardamon seeds and whole cinnamon stick, cook for 30 seconds until aromatic. Add red onion, garlic and green chili, cook for another 5 minutes until onion becomes transparent. Add coconut milk, simmer for 5 minutes.
  • Add roasted Kabocha squash and sweet potato, simmer for 5 more minutes stirring constantly. Add good amount of salt to taste.


・If you'd like to mix up greens, add at the end.