Fall Vegetable Curry


  1. 2-3 tbs. olive oil
  2. 1 onion, diced
  3. 1 large carrot, peeled and cut into thin rounds
  4. 1 acorn squash, 1/2 butternut squash or 1/2 pumpkin, peeled, seeded and cubed
  5. 1 sweet potato, peeled and cubed
  6. 1 cup cherry tomatoes, halved
  7. 1 can chickpeas, drained and rinsed

Curry Sauce Ingredients:

3-4 cloves garlic, peeled
2 tablespoons Sriracha
2 ½ tablespoons soy sauce
1 tablespoon brown sugar
Juice of 1 lime
½ teaspoon turmeric
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1 teaspoon fennel seed
1/3 purple onion, sliced
1 (15 oz.) can coconut milk (light or full fat)

Optional Garnish:

Chopped cilantro
Greek yogurt


Using a spice grinder or mortar and pestle, grind together the turmeric, fennel seed, cumin and coriander seeds. In a blender, combine all curry ingredients, including ground spices and blend together until completely combined and smooth. Set sauce aside until ready to use. (Do ahead: this sauce can be made and refrigerated for 3-4 days. Shake before using and simply simmer with your choice of vegetables and protein).

Heat a few tablespoons of olive oil in a large skillet or Dutch oven over medium high heat. Add onion and sauté until fragrant, about five minutes. Add remaining vegetables and chickpeas, season with salt and pepper; then, pour in curry sauce and bring up to a boil. Reduce heat to simmer and cook until vegetables are fork tender (about 20-30 minutes). Taste, and adjust sauce, add a touch more soy sauce if it needs salt, another drizzle of Sriracha for more heat, or an additional pinch of brown sugar to dial up the sweetness.

Serve immediately over basmati rice, jasmine rice or plain cous cous. Garnish with a dollop of Greek yogurt to cool the heat and some fresh chopped cilantro for color.