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Vegetable Coconut Curry

The Perfect Cold Weather Comfort Food

This Veggie Coconut Curry is filled with colorful veggies and healthy fats which make it oh-so-satisfying. 




  • 1 spaghetti squash roasted ahead of time 

  • 1 medium sweet onion diced 

  • 2 cloves garlic diced 

  • 2 medium apples peeled, cored and cut into 1/2” chunks 

  • Cut favorite veggies into 1/2” chunks- I used: 1/2 pound frozen broccoli, 2 small zucchini, and 4-5 small carrots 

  • 2 tbsp coconut oil

  • Canned coconut milk 

  • Salt to taste 

  • 2 tsp Curry powder 

  • 1/2 tsp Cinnamon 

  • Pinch Nutmeg 

  • Pinch Ginger 


  • Cut spaghetti squash in half and remove seeds. Bake face down in the oven at 350 degrees for about 30 mins or until tender. 

  • In a large pan melt coconut oil. 

  • Add in diced onions and sauté until translucent 

  • Then add in garlic and sauté 1-2 mins 

  • Add chopped apples to mixture and continue cooking until slightly tender 

  • Add coconut milk (use the thick fat from the top of the can) and heat until melted and combined completely 

  • Stir in spices

  • Then add in chopped veggies. Cover and cook until vegetables are fork tender

  • Using a fork separate they spaghetti squash from the skin. Fold into mixture. 

Enjoy this comforting dish warm.

Wishing you health and happiness. Gina


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