warming vegetable curry mornington naturopath

A wonderful winter curry to warm you up. It can be kept vegetarian or add a protein of your choice – chickpeas, calamari, fish, chicken…

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes


  • 1 tsp coconut oil
  • 1 onion, finely sliced
  • 3 cloves garlic, minced
  • 3cm knob ginger, grated
  • 400mL coconut milk
  • 3 tbsp tomato paste (with no added salt)
  • 1 large sweet potato, peeled and cut into 2cm cubes
  • Juice of 1 lime
  • 1 zucchini, diced
  • 6 field mushrooms, sliced
  • 6 squash, sliced
  • 1 red capsicum, sliced
  • salt & pepper
  • 2 cup spinach
  • 3 whole cloves
  • 1/2 dozen curry leaves
  • 1 tsp mustard seeds
  • 1/2-1 tsp chilli flakes
  • 2 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp ground cinnamon
  • 1/2 bunch coriander, leaves only


  • Pre-heat oven to 150C (302F). Pan roast in fry pan (no oil) the spices (except the cinnamon) until fragrant (few minutes). Grind the roasted spices in a mortar and pestle or spice grinder, and then add in the cinnamon.
  • In a pot on medium low heat, gently sauté the onion, garlic & ginger in coconut oil.
  • Once softened, add the spices and tomato paste, and cook for another 2-3 mins on low heat, stirring frequently, then add the coconut milk.
  • Fill the empty coconut milk can with water, give it a stir, and then add to the curry.
  • Add the vegetables and mushrooms, except spinach, and let the curry simmer for 15-20 mins or until the sweet potato soft.
  • Taste to see if it has enough chilli for your preference, if not add a few more flakes. Season with salt and pepper and add lime juice
  • Take off the heat, and stir through spinach.
  • Serve topped with fresh coriander leaves over a bed of rice, quinoa or spinach.

Note: Add a protein of choice if you wish – fish, calamari, chickpeas, chicken. Be as creative as you like.