One of my favorite dishes to get when eating out is curry. For years, I have been trying to create an easy, make at home version.
Loaded with vegetables, this curry is packed with nutrients. The coconut milk provides the perfect amount of richness and the addition of lime brings all of the flavors together. Being an extremely versatile recipe, you can use any combination of vegetables: fresh or frozen.
Anytime I’m craving curry, I use this recipe and it 100 percent satisfies my craving. It’s also a lot kinder on the wallet. I could eat take out Indian and Thai food every night of the week if we had the funds. #thingsidaydreamabout
Summer Vegetable Curry
- Author: Kaitlyn Cashmere
- Recipe Type: Vegetables, Grains + Beans, Vegan, Gluten Free, Oil-Free
- Serves: 4-6
- 1 Medium Onion, Diced
- 1 Green Bell Pepper, Diced
- 2 Medium Tomatoes, Diced
- 1 Medium Zucchini, Diced
- 2 Cups Cauliflower Florets
- 2 Cups Green Beans, Chopped into 1” Pieces
- 1 Cup Red Lentils, Uncooked*
- 1 Lime Juiced, plus extra lime for serving
- 1 Tablespoon Curry Powder (salt free)
- 2-3 Tablespoons Green Curry Paste **
- 2 Cloves Garlic, Minced
- 1 Inch Fresh Ginger, Skin Removed, Minced
- 1 (13.5 oz.) Can Light Coconut Milk
- 1/4-1/2Teaspoon Sea Salt*
- 1 1/2Cups White Rice, Uncooked
*Lentils & Salt: Do not add salt to any dish prior to adding lentils. Salt must be added after, once lentils are fully cooked. Adding salt before could result in tough, under-cooked lentils.
** Green Curry Paste: 2 Tablespoons create a mild, very pleasant flavor. Add up to 3 Tablespoons for a stronger, slightly spicier flavor.
- Wash and prepare onion, green pepper, tomatoes, zucchini, cauliflower and green beans.
- While preparing vegetables, place a large pan on medium low heat.
- When the pan reaches temperature, add diced onion and green pepper to the pan with a few tablespoons of water. (Vegetables can be sautéed in water instead of oil, simply add more water if the pan starts to look dry)
- Cook green pepper and onion (stirring occasionally) until onion is translucent, about 5-8 minutes.
- Meanwhile, rinse /drain rice and cook according to package directions.
- **Note: if using a variety of rice that takes longer than 20 minutes to cook, start preparing the rice as your first step.
- Add minced ginger, garlic, curry powder and curry paste to the cooked pepper and onions.
- Cook for about 1 minute, stirring consistently. (Be careful not to burn the spices & garlic: add a tablespoon or 2 of water if pan gets to dry)
- Add all remaining ingredients, cover with a lid and bring to a boil.
- Reduce heat and let simmer on medium low to low heat for 15-20 minutes, until lentils are fully cooked. (Feel free to add water if the curry is too thick)
- Once lentils are cooked, taste the curry and add up to ½ sea salt if necessary)
- Serve immediately with rice and lime wedge
Store leftovers in an airtight container, in the refrigerator. Consume within 5-6 days.
Prep Time: 10 Min. Total Cook Time: 30 Min. Total Time: 40 Min.