Meatless Monday Recipes: Vegetable Coconut Curry with Wild Rice courtesy of inSHAPE

This curry is about the easiest way to prepare a one pot meal for your family. Wild or black rice is rich in fiber, and combined with the rich coconut base, also chock full of protein. We can’t think of any real reason this dish would need meat! You can kick it up with additional Indian spices like ginger, peppers, more cumin. We kept ours a bit more subdued to make it easier on toddler taste buds.

Vegetable Coconut Curry with Wild Rice
  • 1/2 stick butter
  • 1/3 cup flour
  • 1/4 tsp. mustard powder
  • 4 cups coconut milk (not the canned version but the coconut milk drink sold in dairy section)
  • 3 tsp. curry powder
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 1 medium onion sliced thin
  • 2 large sweet potatoes, cut in large cubes
  • 2 parsnips, sliced
  • 2 cups green beans (snipped and cut)
  • 2 medium red peppers, squared
  • 2 bunches kale, about 2 cups when cut and washed
  • wild rice (about 1/2 cup per person)


Melt butter in large pot with lid. Whisk flour and mustard in, then begin to slowly add coconut milk. Simmer on low heat (don’t let it boil) while you add your spices and onion. Now it’s time to turn your attention to the veggie prep. After about 20 minutes of simmering, the base will have started to thicken – and this is when it’s time to start adding veggies. Start with the sweet potatoes and parsnips. Allow these veggies to develop some flavor and after about 15 minutes, add green beans and peppers.  Save kale immersion for 5 minutes before serving, and plate on a bed of wild rice or quinoa. Or any other grain. Pair with a glass of crisp, dry white wine. Enjoy.

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