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4.5 from 24 votes

Summer Vegetable Curry

This summer vegetable curry is loaded with seasonal veggies and super easy to whip up for a vegetarian weeknight meal. Perfect for Meatless Monday!

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 4
Calories: 396 kcal
Course: Lunch
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.