Photo of Cocoa curried vegetables by WW

Cocoa curried vegetables

Total Time
45 min
15 min
30 min
Here’s a vegan dish that calls for squash, carrots, and sweet potatoes, but the dish is very flexible. You can swap out the vegetables with just about any of your favourite ones, and choose ones that are in season for the best quality. Try subbing in parsnips and turnips for the carrots and sweet potatoes, or in the fall, regular potatoes and butternut squash. The curry is delicious on it's own, eaten like a bowl of stew, or if you'd like, you can serve it over rice or couscous.


Extra virgin olive oil

1 tbsp(s)

Red bell pepper(s)

1 cup(s), chopped, chopped


1 cup(s), yellow variety, chopped


3 large clove(s), finely chopped

Fat free reduced sodium vegetable broth

2 cup(s)

Canned unsweetened light coconut milk

½ cup(s)

Unsweetened cocoa powder

1 tbsp(s)

Curry powder

1 tsp(s), yellow

Kosher salt

1 tsp(s)

Yellow summer squash

1 cup(s), sliced, cut into 1-inch cubes


½ cup(s), sliced 1/4 inch thick

Sweet potato(es)

½ cup(s), cut into 1-inch cubes


  1. In large saucepan, heat oil over medium until very hot, about 2 minutes. Add bell pepper, onion, and garlic and cook, stirring often, until softened, about 5 minutes. Add 1 cup broth and stir, scraping up any browned bits from bottom of pan.
  2. Add remaining 1 cup broth, coconut milk, cocoa powder, curry powder, and salt and cook, stirring often, until heated through, about 5 minutes. Add squash, carrots, and sweet potatoes and simmer, stirring occasionally, until tender, about 15 minutes. (If you prefer a thicker sauce, strain vegetables and boil sauce until reduced to your liking. Return vegetables to sauce and stir until heated through.)
  3. Serving size: 1 1/2 cups