It feels silly to be writing about food right now, when my mind keeps wandering to the devastation currently happening in Houston. My southeast Texas friends, I hope you and your loved ones are safe and secure. Looking at the coverage, I can’t imagine the stress and many emotions you must be going through.
In times like these, I tend to feel so small and helpless. I was glued to twitter for most of last night, reading through article after article and plea after plea for help. Especially now that I’m about to be a momma, I keep thinking about the families trying to do what’s best for their children. The stories of families with infants trapped in their homes hit me like a ton a bricks. Like I told BL, it’s a new shift in care-giving. For the longest time, I knew that no matter what happened, I’d be OK because I can take care of myself. Soon though, we’ll have the enormous responsibility of taking care of someone else first. Which, in moments of trauma, seems pretty scary.
So, I did what anyone who feels helpless does, I sent money. Which in some odd way puts me at ease. Knowing that even though I can’t really do anything, I can do something. If you’re feeling the same way, I encourage you to research the numerous charities that are helping with the response and recovery. We gave to the Red Cross and the Texas Diaper Bank.
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.
A quick note- the brand of curry paste you use makes a big difference in the overall flavor of the sauce. I’ve tested this theory numerous times with my family, who always comment that my curry tastes so much better than when they make it. Well, it’s the paste.
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 pastas, 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 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.
Either way, I think you are going to love this simple summer curry.
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!Print
Summer Vegetable Curry! You are going to love this healthy vegan and gluten-free dinner. Packed with zucchini, squash and carrots, served with rice.
- 1 cup uncooked jasmine rice
- 4 teaspoons olive oil, divided
- 1″ piece fresh ginger, minced, divided
- 1 fresh lime, juice and zest
- 1/3 cup peanuts
- 1/3 cup chopped white onion
- 2 large carrots, chopped
- 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)
- 2 cans canned light coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free version)
- 1 tablespoon brown sugar
- cilantro, for garnish
- Cook the rice according to package directions.
- While the rice is cooking, heat 2 teaspoons olive oil in a large skillet 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 2 teaspoons olive oil in the same skillet and add the onion and carrots. Cook for 2-3 minutes until just softened, then add the zucchini, squash, thai chili (if using) and cook another 6-7 minutes until vegetables are softened.
- Add in the ginger and curry paste and cook another 1-2 minutes.
- Add in the coconut milk, soy sauce and sugar. Cook, stirring often, until slightly reduced.
- Just before serving, stir in the lime juice.
- Serve curry over cooked rice and garnish with toasted lime peanuts and cilantro.