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–+ servings
Summer Vegetable Curry

Delicious Summer Vegetable Curry for a Quick Weeknight Win

Experience a vibrant and satisfying Summer Vegetable Curry, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Gluten-Free, Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 tablespoon Vegetable Oil Can be substituted with olive oil or coconut oil.
  • 1 medium Diced Onion Yellow or white onion is preferred.
  • 3 cloves Garlic Use fresh garlic for best flavor.
  • 1 tablespoon Minced Fresh Ginger Ground ginger can be used as a substitute but use less.
  • 2 tablespoons Green Curry Paste Thai Kitchen brand is recommended.
  • 1 medium Zucchini Yellow squash can be used as an alternative.
  • 1 medium Yellow Squash Eggplant can also be a substitute.
  • 2 large Carrots Can substitute with sweet potatoes.
  • 1 medium Red Bell Pepper Any variety of pepper can be used.
  • to taste Salt & Black Pepper Adjust according to preference.
  • 1 can Full-fat Coconut Milk Using light coconut milk will alter the texture.
  • 1 cup Vegetable Broth Homemade stock is a great upgrade.
  • 2 tablespoons Peanut or Almond Butter Omit for nut-free; sunflower seed butter is an option.
  • 1 cup Fresh or Frozen Corn Canned corn can also be utilized.
  • 1 medium Chopped Fresh Mango Diced pineapple can be a substitute.
  • 1/4 cup Fresh Cilantro & Mint Leaves Parsley can be used as a different flavor.
  • 1/4 cup Roasted Peanuts Toasted sunflower seeds work for a nut-free option.
  • 2 tablespoons Fresh Lime Juice Lemon juice can be used for a different citrus note.
  • 1 tablespoon Fish Sauce (Optional) Can skip to maintain vegan status.
  • 2 cups White Rice Quinoa is a nutritious alternative.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Add diced onion and sauté for about 5 minutes until softened and translucent.
  2. Stir in minced garlic, fresh ginger, and green curry paste. Cook for 1-2 minutes until fragrant, stirring constantly to prevent sticking.
  3. Add another tablespoon of vegetable oil, chopped zucchini, yellow squash, sliced carrots, and red bell pepper. Cook for 5-6 minutes until vegetables soften and brighten.
  4. Season with salt and black pepper. Pour in coconut milk and vegetable broth, then add peanut or almond butter and corn. Bring to a boil before reducing heat.
  5. Simmer uncovered for about 15 minutes, stirring occasionally, until the vegetables are tender and the broth thickens.
  6. In a separate bowl, combine chopped mango, fresh cilantro, mint leaves, roasted peanuts, fresh lime juice, and fish sauce (if using) to prepare the salad.
  7. Serve the curry over white rice and top with the mango salad to enjoy.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 8gVitamin A: 4000IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

Using fresh ingredients enhances flavor, and be careful not to overcook vegetables to retain their crunch. Customize with seasonal veggies.

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