Summer Vegetable Curry
Summer Vegetable Curry! You are going to love this healthy vegan and gluten-free dinner. Packed with zucchini, squash and carrots, served with rice.
I love a good one-pot curry meal. Packed with flavor, vegetables, and plant-based protein in the form of garbanzo beans, these summer curry bowls are a simple, vegan weeknight dinner option.
For the recipe portion, there isn’t too much to say besides how delicious and comforting this meal is. Lots of summer vegetables in a creamy curry sauce served with crispy peanuts, scallions and rice.
Think of it as a transitional meal into late summer. It’s still packed with the garden good stuff, but feels appropriate to have simmering on the stove when temperatures drop into the mid-70’s.
Things to Know Before You Make This
The brand of curry paste you use makes a big difference in the overall flavor of the sauce. I rotate between these two offerings (Mae Ploy and Maesri), both incredibly flavorful and naturally vegan. Depending on which paste you ultimately go with, you may need to play around with salt to find the flavor you like best.
I’m lucky enough to live fairly close to a few international markets, and I stock up whenever I’m in the neighborhood on cans of curry paste (and different soy sauces, dried pasta, spices, basically everything. My pantry is out of control, please send help).
If you’re not as fortunate, head to Amazon, Thrive Market or another internet grocery place. Or, check your local grocery store. Mine doesn’t carry these products (only Thai Kitchen, which I don’t find as flavorful) but yours might.
I add cherry tomatoes because I have so many at this time of year, but you can omit them if you just want to use squash. Tofu can also be used in place of the chickpeas.
Variations and Frequently Asked Questions
For a quick, one-pot summer vegetable curry, I saute the vegetables in the skillet and then add in the curry sauce ingredients. You can also roast the vegetables and then add to the curry sauce. I do like this variation sometimes as roasting the vegetables adds a sweeter flavor and softer vegetables. But, it also makes for another pan to clean up!
I find that these summer vegetable curry bowls are lighter than some of my other curry recipes and that’s because of the vegetables used: zucchini, squash and tomatoes. You can use this same recipe technique with heartier, winter vegetables like butternut squash, delicata squash or sweet potatoes.
More Curry Recipes
- Curried Chickpea Salad Sandwiches
- Easy Chickpea Curry
- Spring Vegetable Thai Curry
- Vegan Curry Noodles
- Red Lentil Curry Soup
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Summer Vegetable Curry
Equipment
Ingredients
- 1 cup uncooked jasmine rice, or other rice
- 2 tablespoons olive oil, divided
- 1 ” piece fresh ginger, minced, divided
- 1 fresh lime, juice and zest, divided
- 1/3 cup finely chopped peanuts
- 1/3 cup chopped white onion
- 2 large carrots, chopped
- 1 cup cherry tomatoes, halved
- 2 medium zucchini, chopped
- 2 medium summer squash, chopped
- 1 Thai chili, chopped (optional for more heat)
- 1/4 cup yellow curry paste, I love this brand
- 1 15 ounce canned regular coconut milk
- 2 tablespoons soy sauce, or tamari for a gluten-free version
- 1 tablespoon brown sugar
- Fresh chopped cilantro, for garnish
Instructions
- Cook the rice according to package directions.
- While the rice is cooking, heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add 1/2 the minced ginger and cook until just softened, about 1 minute. Add the peanuts and lime zest, then cook, tossing continuously, until toasted. Remove from the pan and set aside
- Heat the remaining tablespoon olive oil in the same skillet and add the onion and carrots. Cook for 8-10 minutes until just softened, then add the zucchini, squash, Thai chili (if using) and cook another 6-7 minutes until vegetables are softened, stirring often.
- Add the remaining ginger and curry paste and cook another 1-2 minutes.
- Add coconut milk, soy sauce and sugar.Cook, stirring often, until slightly reduced.
- Just before serving, stir in the lime juice. Serve over cooked rice and garnish with toasted lime peanuts and cilantro.Â
Nutrition
This recipe was first published in 2017 and updated in 2024.