Rich and creamy, this vegetable curry is filled with root vegetables, greens and divine flavor.

Root vegetables are grounding and warming, they are perfect for the cold days of winter.

Ginger, garlic and turmeric add a healthy dose of anti inflammatory and anti bacterial benefits, good for fighting colds, flu, and inflammatory conditions.

Feel free to create your own version by varying the vegetables and greens.

Melt 1 tablespoon of ghee* in a large frying pan.
Add 2 cloves of chopped garlic, 1 inch piece of grated ginger and 1 inch piece of grated turmeric root*.
Saute for a minute and add salt and pepper to taste.
Add 1 large chopped onion and cook until golden.
Add chopped vegetables in any quantity you like, I used:
2 large carrots
1/4 cabbage
1/4 kabocha squash
2 potatoes

Add 1 tablespoon of red curry paste.
(if you don’t have curry paste, use curry powder)

Add 1/2 can of light coconut milk

Mix well, so the vegetables are all coated with the spices.

Cook covered on low heat until the vegetables are soft, about 20 minutes.

Add a bag of washed and chopped spinach and cook for 3 more minutes.

You can serve this meal with a side of animal protein like fish or chicken.
You can add chickpeas to the curry for added vegetarian protein.
This can be served on top of rice.

*Ghee is clarified butter, it is highly digestible and is used in ayurvedic recipes and Indian cuisine. You can find it in Indian grocery store and health food stores. I use organic ghee.
If you don’t have ghee, or if you want to keep the recipe vegan, you can use coconut oil.


*Turmeric root has amazing flavor and adds a golden color to any dish. It is one of the healthiest foods and i highly recommend to cook with it often. It can be found in many vegetable and health food stores. I buy it at Whole Foods.