Vegetable Coconut Curry

Winnie Abramson, ND

By Winnie Abramson, ND


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5 from 1 vote


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.

This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.

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5 from 1 vote

Vegetable Coconut Curry

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. This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.


  • 2 tbsp organic coconut oil or ghee
  • 1 tsp black mustard seeds
  • 1 thumb 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
  • 14 oz organic whole coconut milk canned
  • 1 zucchini chopped into cubes
  • 1 green pepper cored, seeded and chopped
  • 2 cups chopped collard greens
  • 1 tomato chopped
  • 1 tsp turmeric
  • 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


  • 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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