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Sweet Basil Coconut Curry Stew

It’s root vegetable season, and there’s no better way to spice them up than with basil, coconut, and curry! This hearty stew provides a delectable combination of exotic flavors that infuse coconut milk, curry, basil and ginger with the savory, tart, and sweetness of apples, parsnips, sweet potatoes, cauliflower and more.

The first time I made this recipe, I was absolutely blown away. This was my first experience with coconut curry, and let’s just say I’m glad I was alone in the kitchen…the oohs, umms, ahhs got a little hot and heavy there for a minute. 😉

The curry is not too overpowering, and when combined with coconut milk, veggie broth, basil, and maple syrup the taste is pleasantly mild, sweet and delightful. This is a perfect dish to introduce to those peeps that are a little meek and weary when it comes to trying curry. Trust me, there will be no disappointment!

Coconut Curry Stew
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • All organic if possible:
  • 1 tbsp. coconut oil, EVOO or red palm oil (sustainable) or use all 3 fats for a unique flavor
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. fresh grated ginger
  • 2 tbsp. sweet curry
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 tbsp. Grade B Maple Syrup (add more maple if you like sweet)
  • 1 large organic apple, peeled and chopped
  • 2 medium sweet potatoes, peeled and cut into ½” cubes
  • 1 head cauliflower, chopped into bite size pieces
  • 3 parsnips, peeled & chopped into ½” cubes
  • 3 carrots, peeled and chopped into bite size pieces
  • 1 can organic coconut milk, full fat
  • 3-4 cups organic vegetable broth (low sodium)
  • 1 cup tightly packed basil, finely chopped (or more if you like lots of basil)
  • Black Pepper and Himalayan salt to taste
Instructions
  1. In a large stockpot, heat coconut, EVOO or palm oil over medium heat and saute onion until translucent, about 5 minutes.
  2. Stir in ginger, garlic, curry powder, turmeric, cumin and saute for 1 minute until spices are fragrant.
  3. Add apple, carrots, parsnips, sweet potatoes, vegetable broth and coconut milk.
  4. Bring to a boil, then lower heat and simmer for 15 minutes or until veggies are slightly tender.
  5. Add cauliflower and basil and simmer for 5 more minutes until cauliflower is tender, but still slightly crisp.
  6. Take off the heat, add maple syrup, and season to taste with salt and pepper. Add more maple, coconut milk or spices until the taste is right for you.
  7. Stir well and let sit for 5 minutes before serving.
  8. Garnish with more chopped basil.
Notes
Feel free to add or substitute with other root veggies such as celery root, jicama, etc.

As you can see, I included a lot of fresh basil. Make sure you do not opt for dried basil–it will not be the same!

 

It took me a while to let go of this recipe. I wanted to keep it in my vault of top secret, unique you cannot find anywhere. However, my love of sharing great food is much stronger than my stingy side. Since I gave up the goods, my hope is that you find this recipe as scrumptious and delightful as I do. If so, I’d love to hear your thoughts in the comments section below. And as always, if you enjoyed this post and would like more recipes like this, please join me on Facebook, Twitter, Instagram and Pinterest.

 

 

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