Ginger Digestion Tea Root Vegetable Curry Main

This plant-based curry is full of antioxidants and hearty fiber-rich root vegetables, meaning you’ll be satisfied long after mealtime. Best of all, its infused with a ginger tea for digestive support! 

A Taste of Thai

Curry is a staple in Thai curry and can be found with an array of vegetables, meat and colors ranging from green to red. In this yellow curry, celery and onion are simmered with parsnips and sweet potatoes for a vegan curry that’s a feast for the senses.

Fill Up with Root Veggies

Root vegetables are known for their hearty texture that turns ordinary soups and stews into hearty meals with staying power. We opted to use parsnips which add floral flavor notes to the curry along with sweet potatoes for richness. Turnips, white potatoes, or carrots can also be added. Amp up the protein by adding cubed tofu, chicken or edamame to your curry.

Tip: For more veggie goodness, add chopped kale, bell peppers or broccoli florets. 

A Broth with Benefits

Coconut cream is combined with vegetable stock, curry paste and ginger tea for a creamy broth. Coconut cream is the thick portion on the top of canned coconut milk. It helps thicken sauces and soups without using flour because of its high-fat content. Curry is an unexpected place to find tea, but ginger tea marries effortlessly with the Thai flavors of this stew. Digestion supporting ginger tea adds tangy warm notes to the curry and helps support a healthy immune system.

Finish Strong

Fresh basil and tangy lime finish off each bowl of curry adding freshness and complexity to each bite. This curry easily reheats and can be served over cauliflower rice or jasmine rice if desired to create more servings. Fresh chopped cilantro can also be used in place of basil.

Ginger Digestion Tea Root Vegetable Curry Main

Ginger Digestion Tea Root Vegetable Curry

Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Servings: 4


  • 1 tbsp coconut oil
  • 2 cups cubed sweet potatoes
  • 2 cups chopped parsnips
  • 1/2 cup sweet white onion
  • 1 cup sliced celery
  • 1 tsp minced garlic
  • 4 cups vegetable stock
  • 1 cup full-fat unsweetened coconut cream
  • 2 sachets Pique Ginger Digestion Elixir
  • 2 tbsp yellow curry paste
  • 1 tsp sea salt
  • 1/2 cup fresh basil
  • 1 lime sliced into wedges


  • Heat coconut oil over medium heat in a 5-quart Dutch oven. Add sweet potatoes, parsnips, celery, and onion. Sauté covered for 10 minutes. Remove lid and stir in garlic. Cook 1 minutes.
  • Add vegetable stock and curry paste. Bring to a boil. Boil for 15-20 minutes, until vegetables are tender. Stir in coconut cream, ginger digestion tea, basil and sea salt. Cook 2 minutes longer. Ladle into bowls and serve hot garnished with fresh basil and lime.

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Jennafer Ashley
Jenna is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes of Fresh and Fit, her recipe development company, and a website of the same name( She creates recipes for her clients which include a range of big name brands and small business owners in the food world. Her recipes suit a variety of diet lifestyles from Vegan to Paleo. Jenna’s philosophy on food is that it should be healthy, affordable and of course, delicious. When she isn’t in the kitchen, you can find her hiking with her German Shepherd or shopping the aisles of home decor stores.
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Jennafer Ashley
Jennafer Ashley
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Jenna is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes of Fresh and Fit,...