Curried Vegetable Medley

Curried Vegetable Medley

Owing to the fact that we have not posted anything for Meatless Monday movement in a while, we thought it would be nice to provide a quick recipe inspiration, something that is fast, easy, and has several different delicious ways of serving it.  Meatless Monday is encouraging everyone to exclude meat on at least one day of the week (Monday). We think this is fantastic and very easy for most people to follow. It is one small step you can take towards going green, becoming healthier, as well as helping the environment, all while exploring the many different delicious meat free dishes out there. Check out Meatless Monday’s website and let yourself be inspired by the many recipes contributed by participating food bloggers.

For this recipe, a mix of different vegetables provides the centerpieces, along with a subtle hint of curry and chili for flavor. Not too spicy, but with just enough of a kick  to be warming on these still  very cool March days.

Curried Vegetable Medley

Spice Blend

  • 1 cup plain yogurt
  • 1 cup coconut milk
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. chili powder
  • salt and pepper to taste


  • 1-inch piece of fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 leek, trimmed and chopped
  • 1/2 red pepper
  • 2  medium zucchini, sliced
  • 1/2 cup frozen peas
  • 10 oz. bag of sliced green cabbage (about 1/2 cabbage)
  • 1 tsp. pepper flakes.
  • Cilantro for garnish
  • 1 tsp. coconut oil for frying


Served as a main course, this recipe allows for 2 large servings, or, about 4 small servings, if served alongside rice or baked potatoes

In a pan over medium heat, sauté the leek and garlic until golden and fragrant. Add the pepper, zucchini, and cabbage and cook until tender, adding water as needed to keep the veggies from burning. Turn the heat to low.

While this is cooking, in a separate bowl, mix together the spices, yogurt and coconut milk. Add the fresh ginger, peas, and red pepper flakes. Blend well.

Pour the yogurt/coconut milk/spice mixture over the vegetables. Mix well, and allow everything to cook for a further 5 to 8 minutes, or until the vegetables are fully cooked and flavorful, and some of the liquid has been absorbed.  Taste for desired flavor. You may want to add additional yoghurt or spices, to taste.

This dish can be served on its own as a wonderful curried vegetable stew, or as a delicious topping served over baked potatoes, or rice.



2 thoughts on “Curried Vegetable Medley

  1. That looks amazing! I’ll sub So Delicious coconut milk kefir for the dairy yogurt, since I don’t eat dairy and make this tomorrow! Thanks for sharing!

    1. How did the recipe work for you? Subbing So Delicious coconut milk yogurt for the dairy yogurt sounds like a great idea. There are so many dishes where you can easily swap out dairy milk or yogurt with a non-dairy variety like So Delicious, and create an even tastier result. Especially with something like this recipe which is so easy and versatile. Thanks so much for the comment. 🙂

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