This delicious curry is one of our favorites for dinner. It is filled with plant goodness, and Japanese Yams make it even more sweet and amazing. I admit that cooking plant based meals pushes me to be more creative, and it takes more planning and prepping, but I love it. And to have all these fresh organic ingredients available to us even during this quarantine, I just feel so privileged and grateful.

Here’s the recipe, enjoy!


1/2 yellow or white onion, chopped

2-3 cloves garlic, crushed

1/2 inch ginger root, chopped

1 large Japanese yam or any sweet potato, peeled and cubed

1/2 head of cauliflower, cubed

2-3 carrots, cut small

1 red bell pepper, cut small

2 cups baby bok choi

1/4 cup cilantro, chopped for garnish

1/2 tsp. Himalayan Salt

Black pepper to taste

2-3 Tspn. Coconut aminos

1/2 tsp. Curry powder

1/2 tsp. Cayenne pepper or red pepper flakes

1 can organic coconut milk

Some water to add if needed


  • Prep all veggies and set aside
  • If using an Instapot, you can add all ingredients and set it for pressure cook for 5-6 minutes.
  • If cooking on the stove top, preheat a deep skillet on medium heat.
  • Add onions, garlic, ginger, and a little bit of water. Add curry powder and cayenne/red pepper flakes. Let simmer for 5 mins.
  • Add carrots, yams, cauliflower, and cook for 5 mins. Add water if needed.
  • Add bell peppers and lastly add boo choi.
  • Add the salt, pepper, coconut aminos, and coconut milk. Let simmer for another 5-7 mins.
  • Add cilantro to garnish.
  • Serve with brown rice or quinoa, enjoy!