Mixed Vegetable Lemongrass Coconut Cream Subji

Written By Candice Chang

Source: Original recipe by Ayurvedic Chef, Prakash Jaggadappa.

a perfect comforting dish best Served with rice

This dish supports digestion, strengthens immunity, and offers a sense of comfort and balance—perfect for cooler seasons or whenever you need grounding nourishment.

Photo caption: Chef Prakash Jaggadappa, preparing this dish at our cooking class demonstration, August 2025.

Ingredients

Vegetables & Tofu

  • 1 small kabocha squash (or ½ if large), peeled and cubed (~1-inch pieces)

  • 2–3 Japanese purple sweet potatoes (or any variety), peeled and cubed (~1-inch pieces)

  • ~2 cups green beans, trimmed

  • 1 packet firm tofu (optional)

Coconut Base

  • ½–1 cup shredded dehydrated coconut (or fresh if available)

  • 1 can organic coconut cream

Seasonings & Herbs

  • 2–3 Tbsp avocado oil or ghee

  • 2 sticks lemongrass, lightly crushed

  • 1 Tbsp fresh ginger, minced or sliced

  • A handful curry leaves (or neem leaves, if available)

  • 1 tsp cumin seeds

  • 1 tsp mustard seeds

  • 1 tsp turmeric powder

  • 2–3 pinches lichen leaves (optional)

  • 2-3 Bay Leaves (fresh or dried)

  • 1 ½ Tbsp coriander seeds

  • ½ Tbsp hing (asafoetida)

Method

Prepare the vegetables

  • Bring 4–6 cups of water to a boil in a large pot.

  • Parboil each vegetable separately until just tender:

    • Kabocha squash: 5–8 minutes.

    • Sweet potatoes: 8–12 minutes.

    • Green beans: 2–3 minutes.

  • Test doneness with the back of a spoon (the vegetable should yield easily).

  • Use a strainer or slotted spoon to remove each batch and set aside.

  • Reserve 1–2 cups of the vegetable cooking water (this will be your stock).

Lemon grass, bay leaves, lichen & ginger.

Bloom the spices

  • In a large sauté pan or deep skillet, heat the avocado oil or ghee over medium heat.

  • Add lemongrass, ginger, curry leaves, cumin seeds, mustard seeds, turmeric, coriander seeds, and lichen leaves.

  • Stir for 1–2 minutes until aromatic.

  • Add the hing (asafoetida) last, cooking briefly.

Build the curry base

  • Deglaze the pan with about ½ cup of reserved vegetable stock, scraping up any browned bits.

  • Add shredded coconut and coconut cream, stirring until well combined.

mixed vegetable curry with tofu

Adding cooked vegetables to your seasoned coconut base.

Combine and simmer

  • Gently fold in the cooked kabocha, sweet potatoes, green beans, and tofu.

  • Add more vegetable stock as needed for desired consistency.

  • Simmer for 5–10 minutes, allowing the flavors to meld.

Serve

  • Remove lemongrass sticks and bay leaves before serving.

  • Enjoy warm with Pilao Rice, Dosa, or Spelt flatbread.




Ayurvedic Benefits

This mixed vegetable coconut curry is both grounding and nourishing, making it especially supportive for Vata dosha (those who may feel scattered, dry, or restless). The sweet taste of kabocha squash and sweet potato promotes stability and energy, while coconut and ghee provide healthy fats that calm the nervous system. Warming spices like ginger, turmeric, and cumin gently kindle the digestive fire (agni) without overheating the body. Taken together, this dish supports digestion, strengthens immunity, and offers a sense of comfort and balance—perfect for cooler seasons or whenever you need grounding nourishment.

Candice Chang
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Pilao Rice