Local Veggie Curry

If you're a fan of delicious plant-based meals that celebrate global flavors, this Local Veggie Curry in Coconut Broth is for you. It is not only bursting with the bold, aromatic flavors of Southeast Asia but also celebrates the hard work and artistry of the member of the Refugee Collective in Austin, TX — a local farm that provides fair-wage employment to refugees.

The star ingredient for this recipe is SE Asian Seasoning Mix — made locally in Austin by members of the Refugee Collective. Every jar reflects the traditional recipes and culinary wisdom passed down in the home countries of the Collective's members. Using only high-quality, organic ingredients, these blends are free of artificial additives and come in beautiful, reusable glass containers — making them a beautiful, eco-friendly gift.

This simple recipe is endlessly adaptable template for using whatever veggies are in season. An ideal weeknight dinner, this nourishing curry recipe is sure to delight your friends and family while supporting a great cause.

Veggie Prep Tips for a Flavorful Curry

To level up your curry game, I recommend choosing preparation methods that bring out the best in every vegetable BEFORE adding the veggies to your curry. This way, the vegetables retain their unique textures and deliver a fresh burst of flavor with every bite. As a quick frame of reference, if the prepped veggie tastes great all on it own, then it will taste great in the curry!

Here are some examples of how I like to prepare different vegetables:

  • Hearty Greens (Bok Choy, Kale): Drizzle with olive oil and salt, then grill over high heat until lightly charred.

  • Root Vegetables (Carrots, Japanese Turnips, Potatoes): Cut into bite-sized pieces and boil in salted water until tender.

  • Kabocha Pumpkin: Deseed, chop into bite-sized pieces, and steam for 10 minutes.

  • Onions, Sweet Peppers, Mushrooms: Slice and sauté until tender and caramelized.

  • Cauliflower & Broccoli: Roast with oil and salt at 375 F for 15-20 minutes.

PS. If you don’t have time to give each veggie its own treatment, feel free to just roast all your favorite veggies at 375 until tender!

Veggie Combination Ideas

The adaptability of this recipe makes it a perfect choice for any season, using whatever fresh, local produce is available. Feel free to customize the recipe with your favorite veggies!

Here are a couple of my favorite combinations using the preparation methods outlined above. Each serves 2-4 people, depending on how hungry you are!

Veggie Combination 1:

  • 1 block firm tofu, Cut into squares, seasoned with avocado oil & 1 tsp SE Asian Mix, then broiled until golden and crispy

  • 3 Yukon potatoes (~300g)

  • 1/2 Kabocha pumpkin (~300g)

  • 1 bunch bok choy

  • 1 bunch curly kale

Veggie Combination 2:

  • 1 heaping cup carrots (200g)

  • 1 heaping cup Japanese turnips (200g)

  • 1 heaping cup sweet peppers (200g)

  • 1 bunch bok choy (200g)

  • 4 cups shiitake and cremini mushrooms (200g)

Yield: 2 Big Servings or 4 Light Servings
Author: Leanne Valenti
Local Veggie Curry in Coconut Broth

Local Veggie Curry in Coconut Broth

An ideal weeknight dinner, this nourishing curry recipe is sure to delight your friends and family while supporting a great cause.
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

  • 800g prepared veggies of your choice (Pro Tip: Start with about 2lb of raw veggies)
  • 1–2 Tbsp avocado oil
  • 1-inch ginger root, minced
  • 1 clove garlic, minced
  • 2 tsp SE Asian Seasoning Mix
  • 1 can coconut milk
  • 1 cup water
  • Salt, to taste
  • 1 quart cooked jasmine rice (1 cup per person)
  • Fresh cilantro, to garnish

Instructions

Cook the Veggies
  1. Prepare each vegetable as desired (boil, steam, or grill) to retain their distinct textures and flavors. See suggestions for how to prepare different vegetables above.
Prepare the Broth
  1. Heat avocado oil in a large pot over medium heat.
  2. Add minced ginger and garlic, sautéing until fragrant (2–3 minutes).
  3. Stir in SE Asian Seasoning Mix, coconut milk, and water.
  4. Simmer gently for 5–10 minutes.
Finish & Serve
  1. Gently fold in the cooked veggies, simmering together for another 1–2 minutes to ensure everything is coated in the creamy broth.
  2. Adjust salt to taste.
  3. To serve, spoon the curry over jasmine rice and garnish with fresh cilantro.

Notes

  • The SE Asian Seasoning Mix from the Refugee Collective is available for shipping nationwide!
  • I am also a member of the Refugee Collective's CSA -- which features a weekly or bi-weekly share of organic veggies grown using regenerative agricultural practices and employing refugees at fair wages. If you live in Austin, I highly recommend checking it out!


Did you make this recipe?
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What veggies would you add to your curry? Let me know in the comments!

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