Coconut Curry Vegetable Stew

large saucepan or stockpot

Total Time
30 minutes

4-6 servings

You won’t miss the meat with this hearty flavourful stew loaded with nutrient dense veggies, legumes, and healthy fats.


  • 2 tablespoons oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 1 tablespoon medium curry powder
  • 2 teaspoons garam masala
  • 1 red chili, seeded and minced (optional)
  • 400 ml can full fat coconut milk
  • 4 pouches GoGo squeeZ® Apple Mango Fruit Sauce
  • 1 cup canned, diced fire roasted tomatoes
  • 1 medium sweet potato, peeled and large diced
  • 1 medium turnip, peeled and large diced
  • 1 rib celery, sliced
  • 1 large carrot, peeled and sliced
  • 1 red pepper, large diced
  • 540 ml can chickpeas, rinsed and drained
  • 4 cups cauliflower florets
  • 1 cup fresh or frozen peas
  • Salt and pepper to taste
  • Cilantro sprigs for garnish


Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger, curry powder, garam masala and chili. Cook 2 minutes.
Add coconut milk, fruit sauce, tomatoes, sweet potato, turnip, celery, carrot, red pepper, and chickpeas. Bring to a simmer and cook 15 minutes loosely covered, stirring occasionally.
Stir in cauliflower and let simmer further 3 min or until cauliflower is tender. Stir in peas.
Season stew with salt and pepper to taste and serve garnished with cilantro.

NOTE: Included 1/2 teaspoon each salt and pepper for "to taste".