Recipe type: main dish

Prep time: 20 min

Total time: 40 min

Serves: 6-8

Chock full of winter vegetables, this hearty curry stew is quick and easy!

All plants have roots through which they derive nutrients from the soil. When these roots are edible, the plants are called root vegetables. Our curry contains turnips and carrots, both delicious root vegetables. Turnips are high in fiber and vitamin C, carrots are a great source of beta carotene, vitamin K and potassium.

Recipe adapted from

yellow curry with turnip_gaitubao_com_494x329_gaitubao_com_500x245


1 tbsp coconut oil or vegetable oil

1 tbsp fresh ginger, minced

2 garlic cloves, minced

2 cans coconut milk (13.5 ounces)

2 tbsp yellow curry paste (or substitute 2 tsp ground turmeric with 2 tbsp red curry paste)

1 onion, sliced 1 cm thick

1 small pumpkin, peeled, seeded and cut into 1 cm wedge

2 carrots, sliced in 1 cm ovals

1 turnip, cut into 1 cm pieces

2 cups veggie stock

1 cup raw cashew nuts

¼ cup mango, peeled and chopped – optional


Heat oil in a stockpot over medium heat. Add ginger and garlic, cook about 1 minute, stirring constantly. Spoon coconut cream from the top of the canned coconut milk into the pot. Add curry paste, stir until smooth and cook until fragrant, about 1 minute.

Add onion, pumpkin, carrots and turnips, along with remaining coconut milk and veggie stock. Raise heat to medium high, cover partially and simmer until veggies are crisp, about 15 minutes.

Meanwhile, toast the cashews in a dry skillet over medium-low heat, shaking the pan now and then until the cashews begin to brown, about 4 minutes.

Check the veggie curry for doneness. If you enjoy softer veggies, simmer a bit longer. Add cashews and mango just before serving. Serve over rice, couscous or enjoy plain!


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