Vegan Coconut Curry
Serves 4
Photo and Recipe From Winnie Abramson of the Healthy Green Kitchen Blog
Ingredients
- 2 Tbs organic coconut oil or ghee
- 1 tsp. black mustard seeds
- 1-1/2 inch piece of fresh ginger, peeled and minced
- 3 large cloves garlic, peeled and minced
- 1 Serrano chile pepper, seeded and minced
- 1 globe eggplant
- 1 sweet potato, peeled and chopped into cubes
- 1-14 oz. can organic whole coconut milk
- zucchini, chopped into cubes
- 1 green pepper, cored, seeded and chopped
- 2 cups chopped collard greens
- 1 tomato, chopped
- 1 tsp. tumeric
- 1 tsp. ground chipotle chile powder or other red chile powder
- 1/2 tsp. ground coriander
- 1/4 tsp sea salt
- fresh mint for the chutney (optional)
- fresh cilantro for the chutney (optional)
- fresh lime juice for the chutney (optional)
- organic sugar for the chutney (optional)
Instructions
- Cut the eggplant cross-wise into 1-1/2 inch thick slices. Sprinkle them all over with salt and allow to drain in a colander over the sink for 20-30 minutes. Rinse well to remove all the salt and chop into bite-sized pieces.
- In a large skillet or wok, melt the coconut oil or ghee over medium heat. Add the mustard seeds and cook for a minute or two until they “pop”, then add the ginger, garlic, and chili pepper. Stir everything around for a minute or so.
- Add the chopped eggplant and sweet potato to the pan along with the coconut milk. Bring to a boil, and then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally. Add a little water if the liquid seems too thick.
- Add the zucchini, green pepper, collard greens and tomato, and cook for another 15-20 minutes, or until the vegetables are very tender, again adding a little water if necessary.
- Mix in the spices and salt. Cook for one minute more. Taste and adjust the spices, if necessary. Add a little more red chile powder and/or salt, if you like.
- To make the simple mint-cilantro chutney, mix equal parts chopped mint and cilantro with fresh lime and a little organic sugar. Taste and adjust the lime and sugar to your liking. I used about 1/2 cup each of the herbs, the juice of 1/2 lime and 1 tsp. of sugar. You can make a little or a lot of this, but just know that it doesn’t keep very well, so don’t plan to refrigerate it longer than a day or two.
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I love coconut curry! This is vegan too so perfect. I can’t wait to try!