Summer Vegetable Curry
User Reviews
4.5
24 reviews
Excellent
Summer Vegetable Curry
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This summer vegetable curry is loaded with seasonal veggies and super easy to whip up for a vegetarian weeknight meal. Perfect for Meatless Monday!
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Ingredients
- 1 Tablespoon olive oil or avocado oil
- 1 red onion chopped into large chunks
- 1 Tablespoon ginger peeled and finely chopped
- 2 cloves garlic finely chopped
- 1 1/2 Tablespoons yellow curry powder
- 1 1/2 cups coconut milk full-fat, canned
- 1/2 cup vegetable broth or bone broth*
- 3 cups eggplant about 1/2 of a medium eggplant, chopped
- 1 zucchini cut into 1/4-inch chunks or slices, or summer squash, medium
- 1 1/2 cups mushrooms quartered
- 1/2 cup red bell pepper seeded and chopped into chunks
- 1 Tablespoon arrowroot powder optional, or cornstarch
- 1/4 teaspoon salt sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon lime zest
- 1 Tablespoon lime juice
- 1/4 cup basil or cilantro, chopped, fresh
- 2-3 cups rice white jasmine rice, brown rice or cauliflower rice
- sriracha for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion, ginger, and garlic; cook, stirring, 3-4 minutes or until fragrant and soft. Stir in the curry powder and cook 1 additional minute.
- Whisk together the vegetable broth and arrowroot powder, if using. Add vegetable broth mixture, coconut milk, vegetables (eggplant, zucchini, mushrooms and bell pepper) into the skillet, salt and pepper; stir to combine. Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving. Taste and add more salt, if necessary.
- Spoon rice onto serving plates and top with vegetable curry. Garnish each bowl with fresh basil or cilantro and serve with sriracha, to taste.
Notes
- If you're not worried about this dish being vegetarian, you can use bone broth for more nutrition.
- I like adding arrowroot powder to this curry to help thicken the sauce, but it's not necessary. If you omit it, the broth won't thicken as much but it will still be delicious!
Nutrition Information
Show Details
Serving
1/4 of recipe with jasmine rice
Calories
396kcal
(20%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
15g
(23%)
Sodium
369mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1/4 of recipe with jasmine rice | |
| Calories | 396kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Sodium | 369mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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