Thai-inspired vegetable curry

By Christine Cushing
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  • 2 tablespoons (25 ml) olive oil or vegetable oil
  • 1 large onion, chopped
  • 2 teaspoons (10 ml) Thai curry paste
  • 2 cups Caribbean pumpkin, cut into 2” cubes
  • 2 purple sweet potatoes, cut into 2” cubes
  • Salt, to taste
  • Pepper, to taste
  • 3/4 cup (175 ml) coconut milk
  • 1 cup (250 ml) vegetable stock
  • 3 bunches sliced baby bok choy or baby spinach or kale
  • Fresh Thai basil and coriander


  1. Heat a large pot on a medium-high setting. 
  2. Sauté the onion and curry paste for several minutes then cook until the onion is soft.  
  3. Add the rest of the ingredients, except the bok choy and fresh herbs. Bring to a boil and reduce heat to low.  
  4. Cover and simmer for 20 minutes, just until vegetables are tender. 
  5. Add the bok choy and simmer uncovered for two minutes, just until wilted. 
  6. Sprinkle with freshly chopped herbs and serve with jasmine rice.  

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