Warming Winter Veggie Curry

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Curry is the ultimate comfort food. I recommend curry to all of my clients because it’s such an easy way to fill up your diet with beautiful seasonal veggies. It’s especially a great way to load up your diet with the ultimate health and weight loss food – mushrooms!

Even if your family aren’t purportedly huge curry fans, don’t give up on them! My husband always says he doesn’t like curry, but whenever I make this recipe, his bowl is scraped clean.

Warming Winter Veggie Curry, Serves 2


  • 2-3 tbsp veggie broth
  • 1 leek, washed, trimmed and finely chopped
  • 1 inch raw ginger root, minced
  • 2 garlic cloves, minced
  • 1 heaping tsp curry powder (you can go heavier if you like, or omit is totally if you don’t love curry and substitute with 1 tsp cumin powder)
  • 1 1/2 cups veggie broth
  • 1 large sweet potato, peeled and cubed
  • 2 cups frozen green beans, trimmed
  • 1 cup Shitake mushrooms, sliced (use regular brown mushrooms if you can’t find shitake)
  • 1/2 cup raw cashew nuts
  • Juice of half a lime
  • A handful of fresh cilantro, chopped
  • 3 tbsp lite culinary coconut milk
  • A little sea salt and pepper to taste



Heat the veggie broth in a heavy-bottomed pan. Add the leeks and saute gently for 3 minutes until softened, add the garlic, ginger, and curry/cumin powder and fry for another couple of minutes. Add the sweet potato and veggie broth. Cover pan and simmer for 8-10 minutes, or until potato cubes are tender.

Add the green beans, mushrooms, cashews, and coconut milk. Cover and simmer for 3 minutes. Season with sea salt.

Spoon into warmed bowls, top with cilantro and a generous squeeze of lime, and serve immediately.


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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.