Summer Curry – Vegan
This summer curry combines fresh seasonal vegetables with a rich coconut-peanut sauce. It’s light, flavorful, and perfect for a quick, satisfying meal.
Nutrition Facts
Per Serving: Calories: 407 kcal, Fat: 15 g, Sodium: 110 mg, Carbohydrate: 62 g, Protein: 11 g
Descriptions
This vegan summer curry celebrates the vibrant flavors of seasonal vegetables like zucchini, carrots, and red bell peppers, all simmered in a creamy coconut-peanut sauce.
A touch of green curry paste adds spice, while lime juice and peanuts provide freshness and crunch. Serve this delicious curry over basmati rice for a comforting meal that’s ready in under 30 minutes.
Directions
1- Heat the olive oil in a large sauté pan over medium heat. Add the sliced onion and cook for 3 minutes.
2- Stir in the crushed garlic and green curry paste. Cook for another 2 minutes, until fragrant.
3- Add the zucchini, carrots, and red bell pepper. Cook for 5 minutes, stirring occasionally.
4- Pour in the coconut milk, vegetable broth, and peanut butter. Stir to combine, then add the corn.
5- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes, until the vegetables are tender and the sauce thickens.
6- Meanwhile, cook the basmati rice according to package instructions.
7- To serve, spoon the curry over rice, squeeze lime juice on top, and sprinkle with peanuts for crunch.
Note's
For added protein, you can toss in some tofu or chickpeas. Adjust the spice level by increasing or decreasing the amount of curry paste.
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 2 tbsp green curry paste
- 2 zucchini, sliced into half-moons
- 7 oz carrots, sliced into rounds
- 1 red bell pepper, sliced into strips
- 13.5 oz coconut milk
- 1 cup vegetable broth
- 2 tbsp peanut butter
- 3.5 oz corn kernels
- 1 cup basmati rice
- 1 tbsp lime juice
- 1 oz peanuts, chopped
