• Sharon Rhys

Vegetable Bowl with Spicy Curry Sauce

Updated: Jan 5, 2020

Getting back in the groove after Thanksgiving with a healthy and delicious vegetable bowl all spiced up with a scrumptious spicy curry sauce.

I hope everyone had a fantastic Thanksgiving. Thanksgiving is all about spending time with our family and dare I say eating. Sometimes, holiday eating can derail us and this vegetable bowl may be one that can get you back on track.

In this bowl, you will find a combination of vegetables and grains that is healthy but will satiate you nonetheless.



Makes (curry sauce): ~3 cups

Makes (brussel sprouts): ~3 servings

Makes (turmeric squash): ~3 serving


Spicy Curry Sauce


150 gm / 5.3 oz. shallot

80 gm / 2.8 oz. garlic

6 – 8 medium fresh red chili pepper (deseeded)

2 pieces candlenut

Spices and Seasoning

5 curry leaves

3 tbsp. curry powder

1½ tbsp. raw cane sugar

½ tbsp. ground coriander

½ cup grapeseed oil

Remaining Ingredients

2 – 2½ cups kombu broth / water

200 gm / 7 oz. thick coconut milk

1 tsp. salt or to taste


  1. Blend aromatics into a fine paste (see Notes).

  2. In a medium sized pot on medium heat, add the oil. Once the oil is hot, add the aromatic paste, spices and seasoning. Sauté until fragrant stirring often to prevent burning. This should take ~5 mins (see Notes).

  3. Once the aromatic paste, spices and seasoning is fragrant, add the kombu broth / water and bring to a boil.

  4. Add the coconut milk and salt to taste. Stir and bring to a boil.

  5. Turn off the heat and set aside.

Brussel Sprouts

425 gm / 15 oz. brussel sprouts (trimmed, yellow leaves removed and halved)

1½ tbsp. olive oil

½ tsp. salt or to taste

black pepper to taste


  1. Preheat the oven to 400°F.

  2. Place prepared brussel sprouts on a lined baking sheet. Toss sprouts with oil, salt and black pepper to taste.

  3. Arrange the sprouts in a single layer flat side down.

  4. Roast in oven for ~25 mins stirring sprouts every 10 mins.

  5. After ~25 mins, remove the brussel sprouts from the oven and set aside.

Turmeric Squash Stir Fry

½ tbsp. olive oil

½ tsp. black mustard seeds

1 shallot (finely diced)

1 garlic clove (minced)

1 ginger slice

3 curry leaves

1 dried red chili pepper

325 gm / 11 oz. yellow squash (diced)

½ tsp. turmeric powder

2 – 3 tbsp. water

½ tsp. salt


  1. In a skillet on medium heat, add the oil.

  2. Once the oil heats up, add the black mustard seeds.

  3. Once the seeds are slightly fragrant but before they pop, add the shallot, garlic, ginger, curry leaves and chili pepper. Sauté stirring occasionally until all the ingredients are fragrant.

  4. Add the squash, turmeric powder, water and salt.

  5. Sauté stirring occasionally until squash is cooked through.

  6. Remove from heat and set aside.


439 gm / 15.5 oz. canned (rinsed and drained; reheat if necessary)

Assembling the Vegetable Bowl

  1. In a dinner bowl, add some lettuce leaves.

  2. Add your favorite grains such as rice and quinoa.

  3. Place brussel sprouts, turmeric squash stir fry and chickpeas in the same bowl.

  4. Drizzle with spicy curry sauce liberally or serve the sauce on the side.


  • You may use a food processor to blend the aromatics. If the paste is too thick, add a little water during the blending process.

  • To know if the spice blend is ready when sautéing to make spicy curry sauce, you should be able to see some separation between the spice paste and oil. The separation will not be so apparent in this recipe as I only used ½ cup oil. The more oil you use to sauté, the more separation you will see. The other indicator is how fragrant the spice blend is when sautéing it in oil.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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