Clean Food. Healthy Bodies.

Curried Vegetables with Coconut Milk

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I love delicious, easy to prepare, good-for-you recipes that taste like they’ve been crafted in a health foods kitchen. This vegetable dish is one of my absolute favorites:

Curried Vegetables with Coconut Milk

1Cup Red Onion
⅓  Cup Celery
⅓  Cup Carrots
1 garlic clove5455858637_d4f38b1d2d
2 tsp. fresh ginger
4 Cup Cauliflower (about ½ head)
1 tbsp. Olive Oil
½  Cup Organic Vegetable Broth
¼ tsp. Cumin
¼ tsp. Curry Powder
¼ tsp. Cayenne Pepper
½ tsp. Sea Salt
¼ Cup Light Coconut Milk
1 tbsp. lemon juice
1 tsp. fresh cilantro


Julienne the red onions. Dice the celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.

On medium heat, in a saute pan, heat the olive oil. Add the onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes. Add the cauliflower, vegetable broth, and all herbs and spices. Bring to a simmer (do not boil). Cover, cook an additional 10–15 minutes stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring contents of pan back to a simmer for 3–5 minutes and allow liquid to thicken slightly.

Eat alone as an entree or serve curried vegetables over quinoa or brown rice for a heartier dish. Enjoy!



Jodi Geigle is a board certified nutrition and wellness professional highly experienced in nutrition counseling, wellness program creation, effective client behavior modification, corporate wellness and large scale team leadership with an emphasis in operations, technology and start up culture. Jodi has been featured in Women's Running, and MindBodyGreen.

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