Fruit and Vegetable Curry

Yield: 4 servings

I love the sweet, savory, and pungent flavors in this dish. They all balance each other nicely. Serve over cooked brown rice, quinoa, or your favorite grain.



  1. Sauté the onion in a large saucepan over medium heat for 5 minutes.
  2. Add the sweet potato and water and cook for 5 minutes until the sweet potatoes are just tender.
  3. Add the remaining ingredients and cook for 10 minutes. Season with sea salt and black pepper to taste, and cook for 5 minutes more.


  • Ripe pears work well in place of the apples, and feel free to use your favorite dried fruit in place of the raisins (chop larger fruits like apricots)

Even on a busy schedule, your meals can be simple, healthy, and delicious! Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook and Better Than Vegan. In The China Study Quick & Easy Cookbook, Sroufe takes kitchen time management to the next level and provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.   Recipes are reprinted from The China Study Quick & Easy Cookbook by arrangement with BenBella Books. Copyright © 2015, Del Sroufe and edited by LeAnne Campbell, PhD.
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