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This Winter Vegetable Curry is a healthy and delicious start to eating right in the new year. Made with fresh and seasonal ingredients, its sure to please.

Vegetable Curry over white rice in bowl with forks on a cutting board.


I love that this little dish is so beautiful and has so much flavor. All the colors of the rainbow, which is how you know its the healthiest and best kind of recipe. You can eat this Winter Vegetable Curry as a soup (there’s quite a bit of sauce that happens while making it) or serve over rice for an extra hearty meal. I personally love it over right because of the added texture. You can keep it as is or add some red pepper flakes to pack on the heat. Totally up to you! So delicious, gorgeous, and flavorful. Vegetarian meals don’t have to be boring. They can be vibrant and fun! You’ll never miss the meat.

Vegetable Curry over white rice in a bowl with forks on a cutting board.


For the veggies, I chopped up some butternut squash, carrots, parsnips (who knew I loved parsnips!), onion, and sweet peppers. You could really add any of your favorite vegetables, and even make this throughout the year with whatever’s in season. It couldn’t be easier! Don’t let anything about this dish intimidate you. SO EASY!

Vegetable Curry over white rice in a bowl with forks.


Here’s to 2018 and making little substitutions here and there to eating healthy. It’s not too hard. We can do it!

Vegetable Curry over white rice with fork in a bowl.


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Winter Vegetable Curry

By: Becky Hardin
This Winter Vegetable Curry is a healthy and delicious start to eating right in the new year. Made with fresh and seasonal ingredients, its sure to please.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings


  • 2 tablespoons vegetable oil
  • 2 white or yellow onions diced or sliced to your liking
  • 1/3 cup red curry paste
  • 1 butternut squash cubed (about 5 cups)
  • 2 parsnips chopped into bite-sized pieces
  • 6 medium carrots chopped into bite-sized pieces
  • 2 cups sliced mini sweet peppers
  • salt to taste
  • 2 cans lite coconut milk (unsweetened) 13.5 ounces
  • red pepper flakes optional
  • cooked white rice
  • optional garnishes: sliced grape tomatoes fresh cilantro, more sliced sweet peppers


  • Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and translucent, about 5 minutes.
  • Stir in the curry paste, squash, parsnips, peppers, and carrots and stir to combine. Season with salt to taste. Cook until you can start to smell all the flavors, about 4-5 minutes.
  • Stir in the coconut milk and bring to a boil. If you want your curry a bit spicy, add a dash of red pepper flakes. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.
  • Serve over rice and garnish with cherry tomatoes, fresh cilantro, and fresh sweet peppers.
  • Enjoy!


Calories: 234kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 10gSodium: 122mgPotassium: 740mgFiber: 7gSugar: 10gVitamin A: 20328IUVitamin C: 79mgCalcium: 97mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!



About Becky Hardin

Becky is the blogger behind The Cookie Rookie. She recently decided to learn how to cook and loves to create delicious and EASY recipes anyone can make and EVERYONE will love!

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