Kayla Nielsen's Grounding Fall Veggie Curry
It can feel ultra-nourishing for your body to eat with the seasons. There’s something that feels so comforting, cozy, and right about hot meals, creamy textures, and rich, savory flavors in the chilly fall. Eating soup, stew, and curry is a naturally slow activity that allows you to make a ritual out of your meal. And just as these dishes require us to slow down and tune into our senses, the fall season asks us to stop, take our time, and reflect on our harvest and what we have to be grateful for. It’s a cycle of slowness and grounding, and we couldn’t ask for a better dish to pair with this vibe than warm and comforting vegan curry.
Naturally, we asked Alo Moves yoga instructor (and plant-based recipe extraordinaire) Kayla Nielsen to share her favorite veggie curry recipe with us. She recommends purchasing quality spices beforehand for the best results.
“Just as a disclaimer, this recipe won't even come close to comparing with authentic Indian cuisine. However, bringing back a ton of spices from India has definitely made everything taste even more delicious,” she said. “If there's one recommendation I can make beforehand, it would be to buy quality spices. Keep in mind, nearly all of the ingredients are veggies, which are quite inexpensive. So if you can splurge in the spice department, I'm sure you won't regret it!”
How to Make Fall Veggie Curry (Vegan)
Serves up to 6. Freeze the leftovers for a quick and easy fall meal.
Ingredients:
(Note from Kayla: “You can essentially add any veggies that you like to your curry. These are just the ones I used for this time around.”)
Veggies:
1 head of broccoli
1 head of cauliflower
1 bag of spinach
2 bundles of asparagus
2 regular-sized sweet potatoes
2 zucchini
Mushrooms, diced
1 white onion, chopped
Spices (to taste):
(Note from Kayla: I didn't measure my spices. If you know you like spicy, then go hard. If you're not as into spice, just add enough for flavor. The masala mixes and red chili can pack some heat, so perhaps go light on those if you're sensitive to spice.)
Turmeric
Ginger, shredded
Garam Masala
Chana Masala
Red Chili
Cumin
Cinnamon
4-5 cloves garlic, diced
Salt
Pepper
Mustard seeds
Additional:
½ cup filtered water
1 ½ - 2 cups coconut milk or whole can of coconut cream
Oil of choice (this recipe uses olive oil)
Optional (for a heartier meal):
Quinoa or rice
Chickpeas or lentils (You can use canned, or make sure they’re fully cooked if you’re working with the dry ingredients.)
Optional Sweet Potato Seasoning:
Salt
Garlic
Lemon juice
Paprika
Instructions:
Cube and over-roast the sweet potatoes for around 40 minutes at 400° F (200° C). Add optional sweet potato seasoning before roasting (see optional seasonings under Ingredients).
Add oil, garlic cloves, and onion to the pan. Saute on medium heat until onions are translucent.
In a large separate pan, heat all the spices with oil at medium heat. This pan will hold the entire curry in the end, so plan accordingly with size.
Add mushrooms and zucchini to the garlic, onion, and oil mixture. Keep at medium heat until veggies are cooked, then add them into the spice mixture.
As everything simmers, add a bit of filtered water to begin making the soup-like consistency. Turn down the heat and cover until the sweet potatoes are done.
Once the sweet potatoes are done cooking, add the potatoes, broccoli, cauliflower, and asparagus to the pan. Add about 1/2 cup of filtered water and coconut milk or cream.
(Note from Kayla: Coconut milk/cream helps to neutralize the spices and gives it a sweeter flavor. If you've tasted your curry so far and it's too spicy for you, add more coconut milk/cream.)
If you want a heartier meal, add the chickpeas or lentils to the pan (optional).
Bring mixture up to a boil, then reduce heat to low and cover. Let it sit for about 30 minutes so the veggies can soak in the flavors. The longer the curry sits, the more flavorful and spicy it becomes.
After it's sat as long as you feel is right, add spinach on low heat.
(Note from Kayla: Spinach cooks super quickly, which is why I add it at the end. I don't like it when it's too soggy and slimy. But if you know you like yours super cooked, you can add it with the other veggies beforehand.)
Taste test to see if you need to add more spices or coconut milk/cream.
Serve on its own, or over quinoa or rice.
Want to practice with Kayla on Alo Moves? Get access to her entire library of online yoga classes with a free 14-day trial. We recommend her Solar Plexus chakra class, which is great for digestion.