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Summer Vegetable Curry

Summer Vegetable Curry
  • Gluten Free!
Serves: 6
Ready In: 30 minutes

Why We Like It

Fresh, in-season summer produce takes the lead in this delicious curry that comes together super-easy!  It is a great weeknight meal and the leftovers (if there are any) would be perfect for lunch the next day - or for breakfast with an egg on top!  You can also make this with green curry paste instead of red if you want a milder and slightly sweeter flavor.  This would also be ideal served with the Herbed Naan Bread.

Cook the Rice:

  • 1 cup brown rice

Cook rice according to package directions.  When done, set aside and keep warm.

Sauté the Vegetables:

  • 1 Tbsp olive oil
  • 1 small onion (sliced)
  • 4 garlic cloves (or 1 tsp garlic powder)
  • 1 Tbsp fresh ginger (or 1/2 tsp ground ginger)
  • 1 red bell pepper (or green or orange or yellow bell pepper, chopped)
  • 1 small zucchini (chopped)
  • 1 small yellow summer squash (chopped)
  • 1 cup carrots (chopped)

Heat olive oil in a large skillet over medium high heat.  Then, add the onion, garlic and ginger and sauté for 3-5 minutes.

Next, add the veggies and sauté for about 3 minutes until beginning to get tender.

Add Next:

  • 1 (14 oz) can light coconut milk
  • 1 large tomato (chopped)
  • 2-3 Tbsp red curry paste
  • 1 tsp coconut sugar (or date sugar or sweetener of your choice)

Add to skillet with veggies and sauté another 3-5 minutes.

Add Last:

  • 2 cups swiss chard (or kale, stems removed and chopped)
  • 2 tsp low sodium soy sauce (or tamari)
  • 2 tsp rice wine vinegar
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp black pepper (or to taste)

Add to skillet and simmer everything together for 8-10 minutes.

Serve and Enjoy!

  • 1 Tbsp lime juice (juice from half of a lime)
  • 1/2 cup fresh basil leaves (chopped)
  • 1/4 cup sliced almonds (or slivered or chopped, toasted if desired)

Add lime juice to curry and stir to combine.  Top with with fresh basil and almonds and serve over rice or your desired whole grain.

Nutrition Information for one serving

  • Calories: 285
  • Fat: 13.5 g
  • Saturated Fat: 7.8 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 37 g
  • Fiber: 4.5 g
  • Total Sugars: 6 g
  • Protein: 6 g
  • Sodium: 500 mg