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Red Curry Coconut Vegetable Stew ~ Vegan

Updated: Feb 9, 2023

The spice blend in curry paste is rich in anti- inflammatory compounds. By consuming, it may help boost heart health, and improve blood sugar levels, and aid in good digestion, among many other benefits.

Season: Spring

Prep time : 15 minutes

Cook time: 20 minutes

Homemade Stock recipe below

Serves 4


4 cups vegetable stock, preferably homemade ( warm)

1 15 oz can unsweetened coconut milk

1 tbsp. Coconut oil, or ghee

1 tbsp. red curry paste, or green

1 tbsp. turmeric root, grated

1tbsp. ginger root

¼ tsp. fresh ground pepper

1 tsp. sea salt, or to taste

1 clove garlic, minced

1 sweet onion, chopped

2 yellow squash chopped,( if organic skin on)

1 zucchini, chopped ( if organic skin on)

1 red or yellow pepper, roasted ( recipe below)

1 lime, juiced, and zested ( organic)

½ cup fresh cilantro, chopped

Optional ingredients ~ Firm tofu. Chicken breast. Cod, or other white fish.

Preparing the Stew

In a medium size pot, on low - medium heat, add the coconut oil or ghee. Add onions and cook until translucent. Add the curry paste to the onions, and ¼ tsp of the salt. Combine. Add the garlic, turmeric, pepper, and ginger. Cook for a couple of minutes.

Add the stock and coconut milk. Taste for seasoning. Add the rest of the salt. (to taste). Simmer uncovered for 5 minutes.

Add the chopped vegetables, and continue to simmer until tender, about 10-15 minutes. Taste for seasoning.

When the stew is off the heat , add the lime, zest, and cilantro. Taste for seasoning.

COOKS NOTE: If adding Chicken,Cod or Tofu, add when you are simmering stock and coconut milk. Chop into medium sized chunks.

Roasted Red or Yellow Peppers ~ Preheat oven to 450° F. Place peppers whole in the oven. Remove when blackened on all sided. Takes about 45 minutes. Let cool a bit , then remove the skin and seeds with a pairing knife. Can be made a day ahead.

Homemade Vegetable Stock : This can be made ahead and stored in the freezer for future use. Makes 2 quarts.

In a large soup pot , over medium heat, add 1 tbsp. ghee, or olive oil. Then add 3 carrots, 2 leeks, 1 onion, in quarters, 2 celery stalks, 2 twigs thyme, a few branches of parsley,1 garlic clove,7 black pepper corns, 1 tsp. sea salt.

Brown vegetables slightly. Add 8 1/2 cups of filtered water. Simmer covered for 1-2 hours. Strain vegetables, and discard. Store in 2 quart size jars.

Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.


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