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Recipe: Coconut Curry

In category:  Beet, Carrot, Main Dishes, Potato, Spinach, Tatsoi

Recipe: Coconut Curry


  • Olive oil
  • 1 yellow onion
  • 4-6 smaller potatoes cubed
  • 1 large gold beet, peeled and cubed.
  • 2-3 medium carrots, julienned
  • 1 bunch tatsoi (or 1 bag of spinach) chopped
  • 2-3 cloves of garlic
  • 1 14 oz can coconut milk
  • 1-2 tblsp curry paste (red or green)
  • 1-2 tblsp fish sauce or soy sauce
  • 2 tblsp brown sugar or maple syrup


  1. Heat a pot with 3 inches of water in it to boiling. Boil the cubed potatoes and beets. Cook about 10 minutes to a point where they are cooked but still firm.
  2. Then saute onion in olive oil until translucent, add julienned carrots and the cooked potatoes and beets.
  3. Cook 2-3 minutes then add the chopped tatsoi and garlic.
  4. Pour in can of coconut milk and add the curry paste in desired amount.
  5. Add fish sauce or soy sauce and brown sugar or syrup, simmer for 10 minutes or so.
  6. Serve over rice.
  7. You can also add cooked shredded chicken or pork when you add the tatsoi.

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