Plant-Based Curry Dish

Plant-Based Curry Dish

Great dish to swap in different veggies depending on the season!

Course dinner
Cuisine Indian
Keyword curry, dish, plant-based
Author thepeachyprodigy


  • 1 large sweet potato peeled and chopped into bite-sized squares
  • 1/2 butternut squash or sub in chopped cauliflower florets
  • 3 tbsp coconut oil or sub in olive oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp cinnamon powder
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes
  • 1 large onion, chopped or sub in red onion
  • 3 large garlic cloves minced
  • 1 large red pepper chopped
  • 1 can coconut milk full fat
  • 1 tbsp pure maple syrup
  • 1 huge handful baby spinach
  • salt!


  1. preheat oven 400F

  2. Toss chopped sweet potatoes and butternut squash in coconut oil, turmeric, cinnamon, curry and salt – transfer to dish and roast for 25 minutes. Remove and add the chopped pepper, roast for another 10 minutes

  3. While waiting, place large pan over medium-heat on the stove. Drizzle coconut oil and add in cumin powder and mustard seeds. When the seeds begin to pop add the onion, garlic and red pepper flakes. Let the flavors marry together for about 5 minutes and add the coconut milk and maple syrup. Let simmer for 15 minutes

  4. Add in the roasted veggies and let cook for another 5-10 minutes, stirring continuously

  5. lastly add the spinach and serve as is or over rice! Enjoy!