Vegan Mofo Day 3: Curried Vegetable Hash

I picked this Curried Vegetable Hash recipe because I had some yams in the pantry that were slowly meeting their demise. I wasn’t expecting much from a dish that consists of vegetables, grains and curry but with a few minor changes this one was surprisingly good.

You cook the vegetables in some veggie stock with some curry, spices and other ingredients and make a gravy that is super tasty and a little creamy. I had it over the never ending supply of quinoa I can’t seem to run out of.

Notice the crappiness of these photos? Yeah, that’s because I didn’t take these photos till 7pm and it was already dark, ALREADY DARK! Bah! I know it happens every year but man do I have trouble with the impending doom I like to call winter. Soon I’m going to have to switch to using my lightbox again, boo, I’m just going to have to stop working so much in the daytime so I can get me some better photos….I’m sure that request would go ever well with my boss. At least I have delicious curried vegetables to comfort me.

Curried Vegetable Hash
Makes 4 to 5 Servings
Slightly Adapted from Vegetarian Times (September 2000 issue)


  • 1 1/2 tablespoons olive oil
  • 1 large onion, diced
  • 1 clove of garlic, minced
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 1 tablespoon mild to medium curry powder
  • 2 cups peeled yams or sweet potatoes, diced into 1/2 inch pieces
  • 2 cups potatoes, diced into 1/2 inch pieces
  • 1 cup corn, fresh of frozen
  • 1 cups peas
  • 1 red or green bell pepper, chopped
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1 roma tomato, halved seeded and diced
  • 2 teaspoons fresh basil, chopped
  • 2 teaspoons fresh parsley, chopped
In large skillet, heat 1 tablespoon oil over medium heat. Add onion and bay leaf and cook, stirring often, until onion is softened and starting to turn brown, about 8 minutes. Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.
Stir in sweet potatoes, potatoes, corn, peas and bell pepper, saute for 6 to 8 minutes. Stir in broth, coconut milk and salt until well combined. Bring to a boil, stirring occasionally. Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.
Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes. Remove from heat and stir in basil and parsley. Let stand, covered, 5 minutes. Remove bay leaf and serve over your favourite grain.

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