This is a throwback to the spicy coconut curry soups my husband and I downed by the gallon on our honeymoon through Thailand and the Indian Ocean. It’s kind of a blend of those cultures, but equally delicious and completely plant-based. You can choose to alter the spice depending on how fiery you like it.


For red curry paste:

1-2 tablespoons of ground Red Thai chili pepper or Cayenne pepper depending on how you like your spice (1 being very, 2 being atomic)

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 large stalk of lemongrass, rough outside discarded and chopped

1 knob of ginger

1 small yellow onion

6 garlic cloves

1 tablespoon tomato paste

sea salt to taste


for vegetable curry:

1 small eggplant, cubed

1 red bell pepper, reseeded and roughly chopped

1 Yukon gold potato, roughly chopped

1 cup roughly chopped cauliflower

1 cup spinach or chopped kale

1 small zucchini roughly chopped

1 small bunch of broccolini chopped in half

1 can of full-fat unsweetened coconut milk, a little of the cream conserved for drizzling

2 tablespoons of coconut sugar

1 tablespoon of coconut oil

2 cups of water

1 lime quartered for garnish

small bunch of fresh cilantro

In a food processor or blender, combine all of curry ingredients and blend until it forms a thick paste. Set aside.

In a large pot, heat coconut oil. Add curry paste and saute on medium-low for about 5- minutes occasionally stirring. Add coconut sugar and stir well. Then add all veggies and coat well. Add coconut milk and water stir well, you may need to add a little water until veggies are mostly submerged. Bring to a boil then simmer for about 30 minutes until all veggies are cooked and tender. Transfer to bowls and drizzle w coconut cream and garnish with lime wedge and fresh cilantro. Serve with basmati or jasmine rice.