Summer Vegetable Curry
This summer vegetable curry is a quick, nutritious, and delicious recipe featuring seasonal vegetables, creamy coconut milk, and aromatic spices. Perfect for an easy summer meal.
Ingredients
- 1 Tablespoon olive or avocado oil
- 1 red onion, chopped into large chunks
- 1 Tablespoon peeled and finely chopped ginger
- 2 cloves garlic, finely chopped
- 1 1/2 Tablespoons yellow curry powder
- 1 1/2 cups full-fat canned coconut milk
- 1/2 cup vegetable broth (or bone broth)*
- 3 cups chopped eggplant (about 1/2 of a medium eggplant)
- 1 medium zucchini or summer squash, cut into 1/4-inch chunks or slices
- 1 1/2 cups mushrooms, quartered
- 1/2 cup red bell pepper, seeded and chopped into chunks
- 1 Tablespoon arrowroot powder or cornstarch, optional*
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon lime zest
- 1 Tablespoon lime juice
- 1/4 cup chopped fresh basil or cilantro
- 2-3 cups rice (white jasmine rice, brown rice, or cauliflower rice)
- Sriracha for serving
Instructions
- Heat the olive or avocado oil in a large skillet over medium-high heat.
- Add the red onion, ginger, and garlic, and cook for 3-4 minutes, stirring, until fragrant and softened.
- Sprinkle in the yellow curry powder and cook for another minute, allowing the spices to bloom in the oil.
- Whisk the vegetable broth and arrowroot powder (if using) together until no lumps remain.
- Pour the broth mixture and coconut milk into the skillet, then add the eggplant, zucchini, mushrooms, and red bell peppers. Stir to combine and season with sea salt and black pepper.
- Reduce the heat to medium-low and simmer the curry for 10-15 minutes, or until the vegetables are tender but not mushy.
- Stir in the lime zest and lime juice just before taking off the heat.
- Taste the curry and adjust the seasoning if needed, adding more salt or pepper to your liking.
- Serve the curry over rice, or keep it low-carb with cauliflower rice. Garnish with fresh basil or cilantro and a drizzle of sriracha if desired.
Notes
Feel free to customize the vegetables based on what you have available. Sweet potatoes, green beans, or kale work well too!