Nourishing Winter Vegetable Curry

Winter is the ultimate season for comfort food. It’s dark and cold outside, leaving our bodies craving warm and hearty dishes. Full of flavour and nourishing ingredients, this curry is guaranteed to satisfy your comfort food cravings, while at the same time boosting your health and energy levels. Curries are great for winter and are easy to incorporate vegetables and plant based proteins into. Below are some of my favourite add ins


  • Cannellini beans or chickpeas
    Both of these legumes taste great in this curry and give it an extra boost of plant protein + health fibre.
  • Red lentils
    Red lentils help thicken the curry, giving it a dahl-like consistency. These also adding a good dose of fibre, which will make this curry even more filling.
  • Shredded chicken
    Chicken is a great additions to this curry if you’re looking to add some meat.
  • Quinoa
    The addition of this protein rich pseudo grain is delicious and will thicken the curry up a bit too.
  • Broccoli & cauliflower
    These extreme nutritious vegetables are great in most curries and add a healthy boost of detoxifying nutrients + fibre.


  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp coconut oil
  • 450 gm (1 lbs) potatoes (I used a mix of regular + sweet potatoes), chopped
  • bunch fresh coriander, chopped
  • 1 red bell pepper, chopped
  • 3 large carrots, sliced
  • 1 handful fresh spinach
  • 1 tin (400 ml) chopped tomatoes
  • 1-2 red chilis, finely chopped (OPTIONAL – depending on how spicy you want it)
  • 500 ml coconut milk
  • 2 tbsp tomato paste
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1 tbsp coconut sugar
  • 1-2 tsp paprika
  • 1 tsp ground coriander
  • 1-2 tsp sea salt
  • black pepper to taste


  1. Melt the coconut oil in a large pot or dutch oven. Saute onion & garlic until tender and translucent (about 4 minutes).
  2. Add coconut milk, chopped tomatoes, tomato paste, honey, chilli and all other spices and combine well using a spoon.
  3. Add potatoes and carrots and if you want to add meat, lentils or quinoa, now would be the time to add those as well). Note that if you’re using canned lentils or beans, you want to add these just shortly before serving to avoid them getting too mushy.
  4. Leave to simmer for about 20 minutes until the potato & carrot pieces are soft.
  5. Add bell pepper and fresh spinach leave to simmer for another 5 minutes.
  6. Adjust spices to suit your taste and finish top with fresh coriander just before serving.

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