Winter Veg Coconut Curry with Brown Basmati Rice

It’s a bit chilly out there, but this Plant-Based Winter Veg Coconut Curry with Brown Basmati Rice will warm you up nicely. I’ve served it with brown basmati rice, but it will taste equally yummy as a filling for your baked potato or on its own.

I’ve packed it full of delicious cruciferous veg such as broccoli, cauliflower and Brussels sprouts, as well as beta carotene rich carrots and sweet potato.

As a group of vegetables, very few other single food groups can compare to the nutrient punch that cruciferous vegetables pack. They’re bursting with vitamin A carotenoids, vitamin C, folic acid, fibre, phosphorus and potassium and they also contain many B complex vitamins – B1, B2, B3, B5 and B6 as well as vitamins E and K. Vitamin K helps to regulate our inflammatory response, including chronic, excessive inflammatory responses. To read more about why cruciferous veg are so good for us, click here.

I hope you enjoy this Plant-Based Winter Veg Coconut Curry with Brown Basmati Rice as much as I do!

Winter Veg Coconut Curry with Brown Basmati Rice

Plant-Based Winter Veg Coconut Curry with Brown Basmati Rice

Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 2 big portions or 4 small


  • Pot
  • Wooden spoon
  • Measuring jug
  • Sharp paring knives


  • 2 red onions finely chopped
  • 1 fresh red chilli finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh ginger grated
  • 3 cloves garlic crushed, then chopped
  • 2 teaspoons lemongrass finely chopped
  • 1 tablespoon tomato puree
  • 1 sweet potato sliced, then halved
  • 2 medium carrots sliced, then halved
  • 6 Brussels sprouts halved
  • 400 ml light coconut milk
  • half head broccoli roughly broken into florets
  • half head medium cauliflower roughly broken into florets
  • low salt soy sauce/Tamari to taste
  • 4 spring onions/scallions finely chopped to garnish


  • Add three cm/1.5 inches of water to a pot. Add the red onions and carrots then cook for about 5 minutes until they become soft. If the water evaporates too quickly, just add a little more. Now is the time to start cooking your rice. Just follow the instructions on the packet.
  • Add the cumin, coriander, turmeric, ginger, garlic, red chilli and lemongrass. Stir together over the heat for two minutes.
  • Add the sweet potato, cauliflower and Brussels to the pot and stir all together.
  • Add the tin of coconut milk and tomato puree then stir again.
  • Simmer for 10 minutes then add the broccoli. Cook for a further 10 minutes.
  • It's now time to taste! Does it need some soy sauce? How about some lime juice? Adjust the flavouring to suit your tastebuds then serve up and garnish with the spring onions.

I’d love to hear how you like this recipe.

Let me know. Thank you!

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