Summer Vegetable Curry
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This summer vegetable curry is a creamy coconut milk based curry loaded with fresh seasonal vegetables and ready in under 30 minutes. A simple, satisfying vegetarian weeknight dinner that is endlessly customizable.
Some recipes just stick around and this summer vegetable curry is one of them! It has been a staple on EBF for years and every summer when zucchini, eggplant and bell peppers are at their peak I find myself making it on repeat.
No curry paste, no complicated steps. Just yellow curry powder, fresh ginger and five summer vegetables simmered in a creamy coconut milk sauce with a squeeze of lime that makes the whole thing sing.
If you love coconut curry you are also going to want to try my coconut shrimp curry for a protein packed version that is equally quick.
Table of Contents
Why I Love This Mixed Vegetable Curry
- Yellow curry powder is the move: No tracking down curry paste required. Just a spice you likely already have in your pantry that delivers warm, mild and incredibly aromatic flavor the whole family loves.
- That sauce though: Coconut milk, vegetable broth and a touch of arrowroot powder create a thick silky sauce that feels indulgent but is completely dairy free and vegan.
- Incredibly versatile: Use whatever summer vegetables you have on hand and it works beautifully every time. Want to add protein? Chickpeas, tofu or my Thai chicken meatballs would be absolutely incredible simmered in this sauce.
“Sooooo yummy! I love curry and I haven’t made it in so long, when I saw your post about this recipe on Instagram I was inspired! Such a great, easy recipe that is delicious! The lime zest and juice really takes it up a notch.”
Ingredients Needed
- olive or avocado oil – for sautéing the aromatics. Either works great here.
- red onion – adds a subtle sweetness and savory depth as the base of the curry.
- fresh ginger and garlic – the flavor backbone of this dish. The combination of ginger and garlic sautéed together is what makes this curry smell absolutely incredible.
- yellow curry powder – the star seasoning that gives this curry its warm, mild and aromatic flavor. You can find it in the spice aisle of any grocery store. For a spicier version add a pinch of cayenne or red pepper flakes.
- full-fat coconut milk – creates that rich creamy sauce. Full-fat is recommended for the best texture and flavor. Lite coconut milk will work but the sauce will be thinner.
- vegetable broth – loosens the sauce and adds depth. Bone broth works too if you are not keeping this vegan.
- summer vegetables – eggplant, zucchini, mushrooms and red bell pepper are what I used here but feel free to swap in whatever is in season or sitting in your fridge. This recipe is very forgiving.
- lime zest and juice – added at the very end and absolutely essential. It brightens the whole dish and balances the richness of the coconut milk beautifully. Do not skip this one.
Find the full ingredient list with measurements in the recipe card below.
How to Make Summer Vegetable Curry
This curry comes together in just a few simple steps and is honestly one of the easiest weeknight dinners you can make. Here is a quick overview before you dive in:
Step 1: Sauté the onion, ginger and garlic until soft and fragrant then stir in the curry powder for one extra minute.
Step 2: Add the broth, coconut milk and vegetables to the skillet and season with salt and pepper.
Step 3: Bring to a simmer and cook until the vegetables are tender and the sauce has thickened.
Step 4: Stir in lime zest and juice right before serving and garnish with fresh basil or cilantro over rice.
Brittany’s Tips for the Best Vegetable Curry
- Do not rush the aromatics: The onion, ginger and garlic need the full 3 to 4 minutes to soften and become fragrant. This is where the flavor foundation of the whole curry is built and if you skip ahead the finished dish will taste like it is missing something. Trust the process here.
- Bloom the curry powder: This is the step most people skip and it makes such a difference. Adding the curry powder directly to the pan for a full minute before any liquid goes in toasts the spices and brings out a depth of flavor you simply cannot get by dumping everything in at once. One extra minute for dramatically better curry. Worth it every time.
- Add the lime at the very end: This is non-negotiable for me. Lime juice added too early loses all its brightness during cooking. Stir it in right before serving and it transforms the whole dish from good to genuinely great.
How to Serve Vegetable Curry
The best part about this curry is how versatile it is when it comes to serving. Here are some of my favorite ways to enjoy it:
- With naan: There’s really nothing better than a warm piece of garlic naan to go with this chicken curry. Naan + curry = pure perfection!
- Over grains: Serve this curry over basmati rice, jasmine rice, brown rice, quinoa or cauliflower rice for a full meal.
- Side salad: You can never go wrong with a side salad! Try this garlicky kale salad, easy spinach salad or arugula salad for some more greens.
- Add a protein: This curry is incredibly satisfying as is but if you want to bulk it up, chickpeas or air fryer tofu work beautifully. For a non-vegetarian option my grilled chicken breast sliced and served on top is a combination I highly recommend.
How to Store
Refrigerator: Store leftover summer vegetable curry in an airtight container in the fridge for up to 4 to 5 days. The flavors get even better the next day so do not be afraid to make a big batch.
Freezer: This curry freezes beautifully. Let it cool completely then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. I recommend storing it separately from the rice for the best results.
Reheating: Warm in a skillet over medium-low heat with a small splash of broth or water to loosen the sauce, or microwave in 30-second intervals until heated through. Add a fresh squeeze of lime before serving to bring the flavors back to life.
Frequently Asked Questions
Yellow curry uses turmeric as its main spice which gives it that warm golden color and mild approachable flavor. It is the mildest of the three and is what I use in this recipe.
Red curry gets its color from red chilis and sits right in the middle for heat.
Green curry is typically the spiciest of the three and uses green chilis for its color and heat. Both red and green curry are usually found in paste form while yellow curry is most commonly found as a powder in the spice aisle.
You can but the flavor will be different. Yellow curry paste is more concentrated than powder so start with about half the amount and adjust to taste. Red curry paste would also work and give the dish a slightly spicier flavor profile.
Absolutely. This recipe is incredibly flexible. Broccoli, cauliflower, sweet potato, snap peas, spinach and corn all work beautifully. Use whatever is in season or whatever is sitting in your fridge.
More Curry Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Mixed Vegetable Curry with Coconut Milk
Ingredients
- 1 Tablespoon olive or avocado oil
- 1 red onion, chopped into large chunks
- 1 Tablespoon peeled and finely chopped ginger
- 2 cloves garlic, finely chopped
- 1 ½ Tablespoons yellow curry powder
- 1 Tablespoon arrowroot powder or cornstarch, optional*
- ½ cup vegetable broth, or bone broth*
- 1 ½ cups full-fat canned coconut milk
- 3 cups chopped eggplant, about 1/2 of a medium eggplant
- 1 medium zucchini or summer squash, cut into 1/4-inch chunks or slices
- 1 ½ cups mushrooms, quartered
- ½ cup red bell pepper, seeded and chopped into chunks
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon lime zest
- 1 Tablespoon lime juice
- ¼ cup chopped fresh basil, or cilantro
- 2-3 cups rice, white jasmine rice, brown rice or cauliflower rice
- Sriracha for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion, ginger and garlic and cook for 3 to 4 minutes until fragrant and soft. Stir in the curry powder and cook for one additional minute.1 Tablespoon olive or avocado oil, 1 red onion, 1 Tablespoon peeled and finely chopped ginger, 2 cloves garlic, 1 ½ Tablespoons yellow curry powder
- Whisk the arrowroot powder into the vegetable broth if using. Add the broth mixture, coconut milk, vegetables, salt and pepper to the skillet and stir to combine.1 Tablespoon arrowroot powder or cornstarch, ½ cup vegetable broth, 1 ½ cups full-fat canned coconut milk, 3 cups chopped eggplant, 1 medium zucchini or summer squash, 1 ½ cups mushrooms, ½ cup red bell pepper, ¼ teaspoon sea salt, ½ teaspoon black pepper
- Bring to a simmer and cook for 10 to 15 minutes until the vegetables are tender. Stir in the lime zest and lime juice just before serving. Taste and adjust salt as needed.½ teaspoon lime zest, 1 Tablespoon lime juice
- Spoon rice into serving bowls and top with the vegetable curry. Garnish with fresh basil or cilantro and serve with sriracha if desired.¼ cup chopped fresh basil, 2-3 cups rice, Sriracha for serving
Notes
- Arrowroot powder: I like adding arrowroot powder to this curry to help thicken the sauce, but it’s not necessary. If you omit it, the broth won’t thicken as much but it will still be delicious!
- Storage: Store in an airtight container in the fridge for up to 4 to 5 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth and a fresh squeeze of lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Hey Brittany,
This looks great- any way to incorporate protein into it? Would chickpeas be good, or what do you recommend?
Thanks!
Hey Tracy – any type of protein would work! Chickpeas, chicken, tofu – anything would be delicious!
Delicious! Simple enough, yet full of flavor. Would recommend.
So glad you enjoyed this recipe, Erin. 🙂
Sooooo yummy! I love curry and I haven’t made it in so long, when I saw your post about this recipe on Instagram I was inspired! Such a great, easy recipe that is delicious! The lime zest and juice really takes it up a notch. I added chicken to it and used some extra veggies I had on hand and it was exactly what I was craving! The sauce consistency was also perfect. I don’t know why I haven’t used cornstarch in my curries before 😂 Thank you!!
Curry is one of our favorite meals! I can’t wait to give this a try soon!
Paige
http://thehappyflammily.com