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Quick summer vegetable curry
Ok, so since Labor Day was yesterday, is summer officially over? What’s the story here with this one? It’s still pretty warm here in Chicago, and I’m hoping it still will be for the next few weeks – so I’m just rolling with it. And let’s be honest, I meant to share this recipe weeks ago – so can we all just pretend it’s still the summer? At least for a few more days, because this little bowl of yumminess is too good to wait until next June.
If you know me well, you know that curry dishes are seriously my weakness. I make curry at least once a week for lunch. At least once. Whenever my poor kids and JP walk in the door from work or school, they immediately know what I’ve had for lunch. You either love the smell of curry or not so much. And I for one LOVE it.
Now I will be clear with you, I wouldn’t say this is a traditional curry. I sort of cheat a little by using a pre-made curry spice mix (but I mean, is that really cheating? It’s more like being efficient ;). I love this blend of spices from Frontier. I can usually find it at my local Whole Foods, but I’ve seen it at many other grocery stores and you can also buy it online. There are a lot of great spice blends out there too, I’ve just come to know and love this one.
Here’s what I really love about this recipe. It’s super simple, can be customized to whatever veggies you love, and is super nutritious. But what I really love about it is that curry has this way of leaving you feeling so satisfied and cozy, and full and just so darn happy (that’s a lot of feelings I just listed there. But let’s go with it).
I make this curry with onions, garlic, cauliflower, and ginger. And then add in whatever green veggies I have. Today I had fresh sugar snap peas and shelled peas. But I’ve added in kale, broccolini (another really good one in this ), spinach. Whatever you have in your fridge. But the key here is to only add in those veggies right at the end. You really don’t want to overcook them. Especially for sugar snap peas and peas. They really only need a minute, and remember that the residual heat from the coconut milk is going to continue cooking them even when you turn the stove off. So they can very easily overcook and become mushy.
The other key here for this recipe is the coconut milk I use. I’m usually a big proponent of full-fat coconut milk (you know, the good stuff from the can that you need a spoon to scoop out). But for this lighter, “summer” version I use this coconut milk from Califia Farms (it’s also the same coconut milk I use in my smoothies). It’s just a little lighter for these warmer days.
But what I love most about this recipe are the bright bold flavors. I finish this curry with a generous amount of lime, mint and of course basil. Basil and mint go in every bowl of curry I make – and they do not disappoint here. It’s just like a little bit of happiness in a bowl.
Speaking of happiness, I’m off to go make this for lunch RIGHT NOW.
Enjoy, friends.
Recipe:
Quick summer vegetable curry
Instructions:
- Heat a large dutch oven over medium-high heat. Once pan is hot (after waiting a minute or two), add the olive oil, onion and cauliflower. Give a gentle stir, and then allow cauliflower to caramelize and lightly brown. Continue cooking over medium-high heat for several minutes.
- Add in the ginger and garlic. Continue cooking for an additional minute until garlic/ginger are fragrant, but not burnt.
- Add the curry spice mix. Gently stir to ensure all the vegetables are evenly coated. Heat spices through, but again be careful to not burn.
- Then add in the coconut millk. Stir to combine. (you can add a little less/more depending now how much liquid you like). Cook for another minute or two, and then add in the sugar snap peas, shelled peas and lime juice. Season with salt/pepper.
- Continue cooking the entire curry dish all together for an additional minute to heat everything through. Taste, adjust seasoning as neccesarry.
- Add in a generous handful of fresh mint/basil.
- Serve over a generous amount of brown rice or quinoa. Top with an additional lime wedge and a sprinkle of more herbs. Serve and enjoy!
For other curry recipes, be sure to check out our red lentil dal, and cauliflower curry with chickpeas and rice. Two of my other favorite curry recipes.
Recipe:
Quick summer vegetable curry
Instructions:
- Heat a large dutch oven over medium-high heat. Once pan is hot (after waiting a minute or two), add the olive oil, onion and cauliflower. Give a gentle stir, and then allow cauliflower to caramelize and lightly brown. Continue cooking over medium-high heat for several minutes.
- Add in the ginger and garlic. Continue cooking for an additional minute until garlic/ginger are fragrant, but not burnt.
- Add the curry spice mix. Gently stir to ensure all the vegetables are evenly coated. Heat spices through, but again be careful to not burn.
- Then add in the coconut millk. Stir to combine. (you can add a little less/more depending now how much liquid you like). Cook for another minute or two, and then add in the sugar snap peas, shelled peas and lime juice. Season with salt/pepper.
- Continue cooking the entire curry dish all together for an additional minute to heat everything through. Taste, adjust seasoning as neccesarry.
- Add in a generous handful of fresh mint/basil.
- Serve over a generous amount of brown rice or quinoa. Top with an additional lime wedge and a sprinkle of more herbs. Serve and enjoy!
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