Coconut Curried Vegetables

Yield: 6-8 servings

This recipe is from The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs.



  1. In a large skillet, sauté onion over medium heat with vegetable stock, stirring frequently, until onion becomes translucent. Stir in garlic, ginger, turmeric, coriander, cumin, and garam masala. Cook for 2 minutes.
  2. Stir in diced tomatoes, tomato paste, salt, and cayenne pepper, and cook for 3–4 minutes. Stir in vegetables, coconut milk, and lemon juice. Cover and cook for 10–12 minutes on low heat.
  3. Serve on top of rice.

LeAnne Campbell has a PhD in Education and over 30 years of experience designing and directing education initiatives, specifically leadership programs, professional development workshops, conferences and curriculum development workshops. She is the author of The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.
Write for Us