Vegan vegetable curry with salsify, Brussels sprouts and savoy cabbage

Name: Vegan vegetable curry with salsify, Brussels sprouts and savoy cabbage
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400 g savoy cabbage; 500 g salsify; 300 g Brussels sprouts; 200 g flower sprouts; 300 g carrots; 300 g parsnip; 3 heaped tbsp homemade curry paste or 2 tbsp yellow or red curry paste; 400 g organic coconut milk; 250 g vegetable stock; 4 tbsp olive oil; 1 tbsp coconut fat; to taste salt

Main course Savory Asian Winter Vegetarian Vegan Curry

Vegan curry prepared with winter vegetables such as salsify, Brussels sprouts, savoy cabbage, flower sprouts, carrots and parsnips.

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Preparation time 55 min (25 min cooking/baking)

Inspired by volkermampft.de (07.08.2026)

Ingredients

4Servings

400 g savoy cabbage (108 kcal)
500 g salsify (400 kcal)
300 g Brussels sprouts (129 kcal)
200 g flower sprouts (90 kcal)
300 g carrots (123 kcal)
300 g parsnip (225 kcal)
3 heaped tbsp homemade curry paste or 2 tbsp yellow or red curry paste (150 kcal)
400 g organic coconut milk (720 kcal)
250 g vegetable stock (38 kcal)
4 tbsp olive oil (360 kcal)
1 tbsp coconut fat (90 kcal)
salt

Nutrition	per serving	per 100 g
Calories	608 kcal	92 kcal
Carbohydrates	59,9 g	9,1 g
Fat	19,8 g	3,0 g
Protein	12,2 g	1,8 g

Allergens & Intolerances

Contains
GlutenLactoseSoyCeleryMustard

Does not contain
NutsEggsSesameFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

7 /10

The curry provides substantial fibre through its range of vegetables. The fat content is moderate, indicating a balanced composition. It provides a suitable basis for a nourishing meal.

Preparation steps

Ingredients per step

Preheat the oven to 210°C fan. Mix 1 tbsp curry paste with 4 tbsp olive oil. Wash the flower sprouts and trim the stalks. Prepare the Brussels sprouts. Coat both vegetables with the olive oil mixture, massage it in, place them in an ovenproof dish and season with salt. Bake for approximately 15–20 minutes.
- Brussels sprouts (300 g)
- flower sprouts (200 g)
- homemade curry paste or 2 tbsp yellow or red curry paste (3 heaped tbsp)
- olive oil (4 tbsp)
Cook the rice. Peel the salsify while wearing gloves and place it in lemon water. Cut the carrots and parsnips into small pieces.
- salsify (500 g)
- carrots (300 g)
- parsnip (300 g)
Briefly fry the remaining curry paste with the coconut fat in a frying pan or wok. Briefly fry the salsify, carrots and parsnips as well. Deglaze with the coconut milk and vegetable stock, season generously with salt and simmer for 10 minutes.
- salsify (500 g)
- carrots (300 g)
- parsnip (300 g)
- homemade curry paste or 2 tbsp yellow or red curry paste (3 heaped tbsp)
- organic coconut milk (400 g)
- vegetable stock (250 g)
- coconut fat (1 tbsp)
- salt
Shred the savoy cabbage and add it to the curry. Simmer for a further 3–5 minutes until the vegetables are tender.
- savoy cabbage (400 g)
- organic coconut milk (400 g)
- vegetable stock (250 g)
To serve, arrange the rice and curry on a plate. Add the baked Brussels sprouts and flower sprouts.
- Brussels sprouts (300 g)
- flower sprouts (200 g)

Notes

The preparation time of 30 minutes refers to active preparation. The baking time for the Brussels sprouts and flower sprouts is included. The curry requires an additional cooking time of approximately 10–15 minutes.