Recipes: Main Entrees

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Vegetarian Curry with Local, Seasonal Veggies

Recipe courtesy of Chef Keith Snow of Harvest Eating


  • 1/2 cup diced onions
  • 1/2 cup diced carrot
  • 1/2 cup cubed turnip (half-inch cubes)
  • 1/2 cup cubed butternut squash
  • 1/2 cup cubed white potatoes
  • 1 can (15-oz.) unsweetened coconut milk, classic or full fat
  • 3 Tbsp. curry powder
  • 1 cup chicken or veggie stock (optional)
  • Olive oil as need to saute the veggies a bit
  • Kosher salt & black pepper taste


  1. In a heavy-bottomed pot over medium heat, add olive oil and onion, cook for 1 minute.
  2. Add remaining ingredients(except coconut milk and cilantro), cook for a few minutes, add coconut milk then cover, reduce heat to low, and cook for 25 minutes.

Chef’s Note: Serve over white rice, garnish with cilantro, and enjoy.

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