As the temps start to drop and the end of summer nears, I find myself starting to crave some of my fall favorites. This simple summer vegetable curry is the perfect way to use up your garden harvest. You can pick and choose or completely change up the vegetables altogether. You really can’t go wrong with this bowl of deliciousness. I hope you find it to be a nourishing, warming dish that hits the spot every time it’s made.

Simple Summer Vegetable Curry Ingredients

Simple Summer Vegetable Curry, packed with perfectly picked garden veggies, creamy coconut milk, and curry to create insane bites of flavor! #curry #simple #recipe


1/4 cup Extra Virgin Olive Oil
2 summer squash, sliced
2 Japanese eggplants, sliced
1 red onion, chopped
1 purple bell pepper, sliced
1-inch fresh ginger, grated
2 cloves garlic, minced
2 tablespoons yellow curry powder
1/2 teaspoon cayenne pepper
2 cans full fat coconut milk
Juice and zest from 1 lime
2 tomatoes chopped
1/4 cup fresh basil, sliced
2 cups cooked basmati rice
1.5 cups water & .5 cups rice vinegar
handful Thai cashews
Sea Salt & Black Pepper

Curry Directions

I love using my le Creuset cast iron pot for this kind of meal. It allows for me to add all the ingredients, get things cooking and then allow things to mingle while it simmers on the stove. I like to prep all of my ingredients before starting so that everything is set and ready to be thrown in the pot.


I have a funny way of preparing my rice and you are welcome to give it a try or just make it as directed. Liking the taste of vinegar in my rice, this way of cooking adds a flavor complexity. Normally it is 2:1 for rice, 1 cup rice, 2 cups water. I change that to be 1 cup rice, 1.5 cups water & .5 cup rice vinegar. Give it a try and let me know what you think. If you want to start with less just go with 1/4 cup vinegar and 1 3/4 cup water to start.


Ok, back to the summer veggie curry making.
Heat the pan on medium heat, add in the oil, garlic, ginger, onions, peppers and saute until fragrant. Then add in the squash, eggplant and sprinkle in the spices with a heavy pinch of sea salt and black pepper. Let everything heat up until fragrant. Pour in the coconut milk, lime zest, and juice and turn heat to low. Allow everything to simmer for 5-10 minutes until squash and eggplant are fork-tender.


I place the rice in first and then pour the curry around the rice. Top with chopped tomatoes, sliced basil & crushed Thai cashews.

Simple Summer Vegetable Curry, packed with perfectly picked garden veggies, creamy coconut milk, and curry to create insane bites of flavor! #curry #simple #recipe


This summer veggie curry comes together so easily and the veggies can be swapped out for whatever is in season.
Do you love curry? What’s your favorite thing to make with it?

Simple Summer Vegetable Curry

McKenzie
Simple Summer Vegetable Curry, packed with perfectly picked garden veggies, creamy coconut milk, and curry to create insane bites of flavor!
Prep Time 7 mins
Cook Time 20 mins
Course dinner, lunch, Main Course
Servings 4 servings

Equipment

  • Le Creuset Pan

Ingredients
  

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Summer Squash sliced
  • 2 Japanese Eggplants sliced
  • 1 Red Onion chopped
  • 1 Purple Bell Pepper diced
  • 1 inch Ginger grated
  • 2 cloves Garlic minced
  • 2 Tbsp Yellow Curry Powder
  • 1/2 tsp Cayenne Pepper
  • 2 cans Full fat coconut milk
  • 1 Lime juiced & zest
  • 2 Tomates chopped
  • 1/4 cup Basil sliced
  • 2 cups Basmati rice
  • 2 cups Water & Vinegar 1.5 cups water & .5 cup vinegar
  • 1 handful Thai Cashews
  • Sea Salt & Black Pepper

Instructions
 

  • I love using my le Creuset cast iron pot for this kind of meal. It allows for me to add all the ingredients, get things cooking and then allow things to mingle while it simmers on the stove. I like to prep all of my ingredients before starting so that everything is set and ready to be thrown in the pot.
    I have a funny way of preparing my rice and you are welcome to give it a try or just make it as directed. Liking the taste of vinegar in my rice, this way of cooking adds a flavor complexity. Normally it is 2:1 for rice, 1 cup rice, 2 cups water. I change that to be 1 cup rice, 1.5 cups water & .5 cup rice vinegar. Give it a try and let me know what you think. If you want to start with less just go with 1/4 cup vinegar and 1 3/4 cup water to start.
    Ok, back to the summer veggie curry making.Heat the pan on medium heat, add in the oil, garlic, ginger, onions, peppers and saute until fragrant. Then add in the squash, eggplant and sprinkle in the spices with a heavy pinch of sea salt and black pepper. Let everything heat up until fragrant. Pour in the coconut milk, lime zest, and juice and turn heat to low. Allow everything to simmer for 5-10 minutes until squash and eggplant are fork-tender.
    I place the rice in first and then pour the curry around the rice. Top with chopped tomatoes, sliced basil & crushed Thai cashews.
Keyword Curry, Dinner, Lunch, Summer, Vegetable
Simple Summer Vegetable Curry, packed with perfectly picked garden veggies, creamy coconut milk, and curry to create insane bites of flavor! #curry #simple #recipe

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