By now you guys have probably realized that I’m all about the 20-minute meals. I love to cook but since these days I’m the only chef in the house cooking dinner at home most nights of the week, I’m not really interested in spending hours on a weeknight meal. By 5:00 PM I’ve usually hit a wall so I’m ready for something that doesn’t require too much chopping, cooking and of course…dishes! This Summer Veggie Curry fits the bill.
A few weeks ago I sent out a survey to my FREE meal plan subscribers asking what they wanted to see. One of the biggest suggestions I received was more plant-based recipes. I’m all for it because C and I try to eat plant-based a few nights a week. We’ve gone full on vegan but it wasn’t for us, nor was it sustainable. We probably eat chicken once a week, some type of seafood once a week and we love us some dairy. But we’re also perfectly happy with a full-veg meal.
One of my goals is to share more of these easy, 20-minute plant-based recipes, but also offer suggestions if you’re not vegan. What I love about this summer veggie curry is that you can eat just as is or add tofu, chicken, shrimp etc..to your liking. Plus when fall or winter or spring hits, you can just swap out the veggies for something more seasonal. Enough of my talking, it’s time to curry!
VEGGIE CURRY INGREDIENTS
- brown rice
- coconut oil (olive oil works too)
- yellow onion
- fresh ginger
- garlic cloves
- zucchini
- summer squash
- corn kernels
- green curry paste
- coconut milk
- coconut sugar
- rice wine vinegar
- soy sauce (or tamari)
- lime juice
HOW TO MAKE SUMMER VEGGIE CURRY
STEP 1: Make rice according to package instructions. I prefer brown rice but you can use whatever you prefer/have on hand.
STEP 2: Add coconut oil to a large pot or wok and heat on medium-high heat. Add onions and cook for 3-5 minutes or until transluscent. Add garlic + ginger and cook for an additional minute.
STEP 3: Add green curry paste and stir into pot until it’s coated the onions.
STEP 4: Slowly add your coconut milk and deglaze pan as necessary. Add all coconut milk and water and stir to combine.
STEP 5: Add in zucchini, summer squash + corn kernels. Stir in coconut sugar as well. Bring mixture to a boil and then reduce heat to low. Let veggies cook for 5 minutes.
STEP 6: If veggies aren’t quite cooked through let cook for a few extra minutes. Otherwise turn off heat and add rice wine vinegar, soy sauce and lime juice.
STEP 7: Divide rice into 4 bowls and top with summer veggie curry and toppings of choice e.g. cilantro, red pepper flakes etc..