Autumn Vegetable Curry


  • 1 Yellow Onion, peeled and diced
  • 2 Carrot, peeled and diced
  • 1 head Cauliflower, cut into bite sized florets)
  • 1 Sweet Potato, peeled and diced
  • 1 can 
  • Organic Coconut Milk (15 oz can)
  • 1 cup 
  • Organic Vegetable Broth (Add more for a soupier curry)
  • 1 bunch 
  • Collard Greens, washed and cut
  • 1 Tbsp Curry Powder
  • 2 Tbsp Coconut Oil
  • 1/4 cup organic Cilantro, roughly chopped
  • 2 tsp Sea Salt (add more or less to taste)
  • 1 tsp Black Pepper


  1. In a large pot heat coconut oil on medium heat and sauté onions and curry powder until the onions are fragrant and translucent (about 6-8 minutes).
  2. Add the coconut milk and the sweet potato and bring to a simmer.
  3. Add the vegetable stock and all of the vegetables except the greens.
  4. Simmer until the sweet potatoes are tender (about 10 minutes).
  5. Add the greens and cook another 3-4 minutes or longer if you like the greens more tender.
  6. Season with salt and pepper and serve with ½ cup quinoa. Garnish with cilantro end enjoy!


No Collard Greens: Use kale, mustard greens or spinach instead
Spice it up: Add more curry powder or some cayenne pepper