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.
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.
Nutrition
Serving: 1servingCalories: 607kcalCarbohydrates: 61gProtein: 13gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 559mgPotassium: 1138mgFiber: 6gSugar: 12gVitamin A: 8016IUVitamin C: 55mgCalcium: 124mgIron: 6mg