Sweet Basil & Coconut Curry Stew
It’s root vegetable season, and there’s no better way to spice them up than with 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, turnips, parsnips, celery root, 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!
As you can see from the ingredient list there are lots of veggies, including my favorite root veggies: parsnips, turnips and celery root. However if you cannot find all 3, no worries. It’s really the sweet coconut curry that makes the taste delectable, so substitute with more sweet potatoes if you have to.
- All organic if possible:
- 1 Shallot, diced
- 1⁄2 large yellow onion, diced
- 2 garlic cloves, finely diced
- 2 tsp. fresh grated ginger
- 3 tbsp. fresh curry powder
- 1-2 tbsp. Grade B Maple Syrup (I use 2 tbsp.)
- 1 large organic apple, peeled and chopped
- 1 large sweet potato, peeled and cut into ½” cubes
- 1 head cauliflower, chopped into bite size pieces
- 1 turnip, peeled & chopped into ½” cubes
- 2 parsnips, peeled & chopped into ½” cubes
- 1 celery root, peeled & chopped into ½” cubes
- 3 carrots, peeled and chopped into bite size pieces
- 3 tbsp. Ghee (EVOO for vegans)
- 3 tbsp. coconut oil
- 1 can organic coconut milk, full fat
- 3-4 cups organic vegetable broth (low sodium)
- 1 handful fresh basil, finely chopped (I used more)
- Black Pepper to taste
- Pink Salt to taste
- In a large stockpot, add Ghee (or EVOO) and coconut oil over medium heat and sauté shallot, garlic & onion until translucent (about 5 min).
- Add the curry powder & ginger and sauté for 3 minutes more.
- Add the cauliflower and stir to coat with the seasonings. Cook for a few minutes more, stirring occasionally to infuse the cauliflower with the spices.
- Add apple, carrots, celery root, parsnips, turnips and sweet potatoes and cook for a few minutes and stir well until everything is incorporated.
- Pour in vegetable stock and add basil, stir together.
- Bring to a boil, then lower heat and simmer for 20 minutes or until veggies are cooked through.
- Take off the heat and add coconut milk, maple syrup, black pepper and Pink Salt to taste. Add more maple syrup, coconut milk or spices until the taste is right for you. I personally add a little more Ghee at this point to provide a more savory flavor.
- Stir well and let sit for 5 minutes before serving.
- Garnish with more chopped basil.
If you cannot find all of the root vegetables on the list, use what you can. The recipe will still be as delicious with sweet potatoes.
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 recipes 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 at Facebook, Twitter, Instagram and Pinterest.