Root Vegetable Coconut Curry

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Yield: 7 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Sweet and earthy root vegetables make for a tasty Thai-style curry. Serve as a main or side dish.



  1. Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
  2. Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook parsnips, carrots, rutabaga, onion, ginger, garlic, salt and pepper, stirring often, for about 5 minutes or until onion starts to soften. Stir in curry paste; cook, stirring often, for about 2 minutes or until fragrant.
  3. Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.
Nutrition Facts
Root Vegetable Coconut Curry
Amount Per Serving (355g)
Calories 350 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 940mg 39%
Total Carbohydrates 65g 22%
Dietary Fiber 11g 44%
Sugars 14g
Protein 6g 12%
Vitamin A 80%
Vitamin C 70%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Notes: Garnish with 1/4 cup (60 mL) finely chopped toasted peanuts if desired. For a nut-free option, substitute 2 tbsp (30 mL) toasted sesame seeds or 2 tbsp (30 mL) flax seeds, or stir in 1 tbsp (15 mL) nut-free soy butter.

Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.

Recipe submitted by Half Your Plate Industry Partner BCFresh

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