Coconut Vegetable Curry

The night before our little meatless project we burst into giggles wondering what in the world we were going to eat. Our fridge was packed with all kinds of vegetables, yet it seemed empty without all the cheese, yogurt, and beef to take up space.

I’m not going to sugarcoat it, eating a whole foods plant based diet hasn’t been easy. I didn’t really miss meat and cheese as much as I thought I would. Though one day I did find the munchkin in a corner about to take a bite into a stick of butter. Somehow I new exactly how he felt, by the second day that stick of butter was looking pretty good.  Trying to plan meals and eating on the go was really hard. We decided before hand that we weren’t going to do any ” fake” food like tofurkey, vegan cheese, or soy yogurt. Anything tying to be something it’s not will only pale in comparison to the real thing. (I made green enchiladas filled with sauteed spinach, potates, mushrooms & garlic. They were actually pretty good, but all I could think of was how they would be so much better with cheese). So instead we went with what we knew, a lot of Korean food, tostadas, rice and beans. I could live off rice and beans.

So here is what we cooked all week:

Wednesday- Green Enchiladas filled with spinach, mushrooms, & potatoes; rice & beans.

Thursday- Doenjang Jjigae, brown rice & kimchi

Friday- Spicy trumpet mushroom & eggplant stew over quinoa.

Saturday – Spaghetti Marinara, sauteed spinach & garlicky snap peas

Sunday – Leftovers

Monday- Coconut Vegetable Curry & Brown Basmati Rice

Tuesday – Ate at Native Foods in Aliso Viejo, CA

On a more positive note, I lost 2 pounds in one week! I noticed that I feel full for a long time after every meal, and I have less cravings for sweets. Oh! and I spent less money on groceries.

This week has really forced me to be more creative in the kitchen. It’s so easy to get stuck on the same techniques and ingredients, but when all you eat is vegetables & whole grains, taste becomes wildly important.

So here’s a recipe for coconut vegetable curry, it has so much flavor you won’t even miss the beef.

Coconut Vegetable Curry

Yield: 4 servings

Time: 30 min.


Vegetable, oil1 tbsp.
Onions, yellow, sliced3 ea.
Daikon, cut into strips 2 in. long½ ea.
Green beans, trimmed, cut into 1 in. pieces1 lb.
Red bliss potatoes, boiled until fork tender1 lb.
Peas, frozen½ lb.
Coconut cream3 ½ oz.
Vegetable stock1 cup (8 floz.)
Soft tofu,  blended until smooth4 oz.
Curry powder2 tbsp.
Cumin½ tsp.
Lime, juice2 ea.
Cilantro, chopped4 sprigs.
Pomegranate seeds½ cup.
Salt, kosherTo taste
Black pepper groundTo Taste



  • Heat a large pot to medium-low heat, add onions and cook for 10 min. until softened.
  • Add the daikon and green beans, cover the pot and cook for 10 min. more.
  • Pour in coconut cream, vegetable stock, pureed tofu, curry powder, cumin, and potatoes. Bring to a boil and add peas, turn down to a simmer and cook for 5 more minutes.
  • Finish by sprinkling with lime juice, chopped cilantro, and pomegranate seeds. Serve over jasmine or basmati rice.

 Chef’s Notes:

Recipe is adapted from Coconut Chicken Curry by Simon Rimmer (



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