I haven't been to Thailand (yet) but I’ve been in love with coconut curries for a long time. It’s funny, but the best vegan curry I ever tried was in a family restaurant in Belfast, Maine. This is my own version of a comforting and healthy coconut curry. The trick here is to use steamed sweet potato to add even more creaminess. The sliced avocado on top is optional, but highly recommended!


  • 1/2 red onion, diced

  • 2 garlics, finely minced

  • 1/2 red bell pepper, seeded and diced

  • 1 zucchini, cut into 1 cm thick slices

  • 1 bunch broccolini

  • 2 baby bok choy

  • 5-6 mushrooms, sliced 

  • 1-2 tsp unrefined coconut oil

  • 1/2 cup wild rice, steamed

  • 1 cup firm tofu, steamed and pan fried

  • 1/2 avocado, sliced

  • 1 3/4 cup natural and unsweetened coconut milk

  • 2 cups steamed sweet potato

  • 2 Tbsp curry spices

  • 1/4 tsp cumin

  • 1 tsp pink Himalayan salt

  • 1 tsp tamari


  1. To prepare the curry sauce, first cut the sweet potatoes into cubes and steam until tender.

  2. Add the steamed sweet potato, the coconut milk, the spices, and the tamari into your blender and blend until you get a smooth and creamy mixture. Set aside. Make sure you buy a good quality coconut milk, with no added sugar and guar gum.

  3. Press the tofu with a paper towel to remove the excess of liquid and cut into cubes. Add 1/2 tsp coconut oil in a small sauce pan and pan-fry the tofu until golden. Set aside.

  4. Start steaming the wild rice in a small saucepan.

  5. In the meantime, preheat a large sauce pan or wok to medium heat and add the coconut oil with the garlic and onion. Then add the red pepper, carrot, and broccolini and the mushrooms and book chop at the end.

  6. Cook at high heat for 5 minutes, stirring frequently (add a little bit of water if needed) Make sure you don’t overcook them, we want the vegetables tender and crispy, not soggy.

  7. Pour the curry mixture and simmer for 5 minutes.

  8. Add the pan fried tofu and stir with the curry mixture.

  9. Serve over the steamed rice and top with sliced avocado. I garnished it with fresh lime juice and nasturtiums leaves, but cilantro would be a great option too.