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–+ servings
Summer Vegetable Curry

Summer Vegetable Curry: A Quick, Vibrant Vegan Delight

This Summer Vegetable Curry is a quick, vibrant vegan dish that highlights seasonal produce in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 Tbsp Vegetable Oil For sautéing vegetables; substitute with coconut oil for variety.
  • 1 Diced Onion Yellow or white onions work best.
  • 3 Garlic, finely chopped Use fresh garlic for a stronger flavor.
  • 1 tsp Fresh Ginger, minced Ground ginger can be used as an alternative.
  • 2 Tbsp Green Curry Paste Try Thai Kitchen brand for best results.
  • 1 Zucchini, sliced Yellow squash is a great alternative.
  • 1 Yellow Squash, sliced Extra zucchini can be substituted.
  • 2 Carrots, sliced Baby carrots may be used instead.
  • 1 Red Bell Pepper, sliced thin Any colored bell pepper can be swapped.
  • 1/2 tsp Salt Adjust to taste.
  • 1/2 tsp Black Pepper Feel free to season to taste.
  • 1 can Coconut Milk, full-fat Light coconut milk can be used to cut calories.
  • 1.5 cups Vegetable Broth Water can be used in a pinch.
  • 3 Tbsp Peanut or Almond Butter Sun butter is a nut-free substitute.
  • 1 cup Corn, fresh or thawed from frozen Omit if not available.
For the Mango-Cilantro Salad
  • 1 cup Fresh Mango, chopped Diced peaches are an excellent substitute.
  • 1/2 cup Fresh Cilantro Opt for parsley if avoiding cilantro.
  • 1/4 cup Fresh Mint Leaves Feel free to omit if desired.
  • 3 Tbsp Roasted Peanuts Cashews are a suitable substitute.
  • 1 Tbsp Fresh Lime Juice Lemon juice can be a substitute.
  • 1/2 tsp Fish Sauce Omit for a vegan option.
To Serve
  • 2 cups White Rice Quinoa or cauliflower rice for healthier options.

Equipment

  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add diced onion, cooking for about 5 minutes until translucent.
  2. Stir in garlic, ginger, and green curry paste to the skillet. Cook for 1-2 minutes until fragrant.
  3. Pour in remaining oil followed by zucchini, yellow squash, carrots, and red bell pepper. Sauté for 5-6 minutes.
  4. Add coconut milk, vegetable broth, peanut or almond butter, and corn. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  5. In a separate bowl, combine mango, cilantro, mint leaves, peanuts, and lime juice. Toss to mix well.
  6. Serve curry over cooked rice and top with mango-cilantro salad.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This dish is both vegan and gluten-free, perfect for everyone to enjoy.

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