Vegan Vegetable Curry with Mint Cilantro Chutney

This is a luscious vegan curry, inspired by the delicious Tomato and Coconut Fish Curry recipe in Monica Bhide’s lovely book, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. As an aside, I was thrilled to meet Monica in person this weekend at the Roger Smith Food Writer’s Conference.


The chutney is optional, but is super easy to make. Monica does have a mint-cilantro chutney recipe in the book, but I improvised the one here.

If you aren’t vegan, I think this is really nice alongside Amreen’s Biryani recipe that’s available on Food52. This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.


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This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!

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Vegetarian Coconut Curry Recipe

adapted from Modern Spice by Monica Bhide
Serves 4


  • * 2 tablespoons organic coconut oil or ghee
  • * 1 teaspoon 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
  • * one 14 oz. can organic whole coconut milk
  • * 1 zucchini chopped into cubes
  • * 1 green pepper cored, seeded and chopped
  • * 2 cups chopped collard greens
  • * 1 tomato chopped
  • * 1 teaspoon tumeric
  • * 1 teaspoon ground chipotle chile powder or other red chile powder
  • * 1/2 teaspoon ground coriander
  • * 1/4 teaspoon 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.