VEGAN VEGETABLE CURRY | served with Roasted Spaghetti Squash

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and have a longer shelf life.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be more flavorful and cost-effective.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and can be made from scraps.

Preheat the oven to 375 degrees.

Cut the spaghetti squash in half and remove the seeds.

Drizzle the inside of the squash with extra virgin olive oil, sprinkle with kosher salt and black pepper.

Invert the squash halves onto a parchment-lined baking sheet and roast for 1 hour.

In a bowl, combine 2 cups of tomato puree and 1 cup of coconut milk and blend with an immersion blender until smooth.

Set the tomato and coconut mixture aside.

In a large Dutch oven over medium-high heat, melt 2 tablespoons of coconut oil.

Add 1/2 finely diced sweet white onion and sauté until soft.

Add 3 finely diced cloves of garlic and 2 inches of finely grated ginger; stir until fragrant.

Add 1 finely diced green Thai pepper (seeds removed) and stir until soft.

Add 2 peeled and cubed potatoes (1 sweet, 1 russet), 1/2 head of cauliflower (trimmed into florets), and 3 peeled and diced carrots; stir to combine and cover to cook for 10 minutes.

After 10 minutes, sprinkle in the spice blend: 1 teaspoon cinnamon, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon ground cloves; stir to combine.

Pour in the blended tomato and coconut mixture, stir, cover, and cook for another 10 minutes.

After 10 minutes, reduce heat to a simmer and add 1 finely chopped field tomato, 1 diced zucchini, and 1 can of chickpeas; stir to combine and taste.

Add about 2 teaspoons of kosher salt, stir again, cover, and cook for 20 minutes.

After 20 minutes, remove the lid and check that the vegetables are softened.

Add the juice of 1 lime, 3 roughly chopped scallions, and 2 tablespoons of freshly chopped cilantro; stir to combine and taste for seasoning.

Once the spaghetti squash is done, remove it from the oven and invert it; use a fork to scrape out the flesh into spaghetti-like strands.

In a bowl, add some of the spaghetti squash, ladle the curry on top, and garnish with additional chopped scallions and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary