Quick Summer Vegetable Curry
Try this Quick summer vegetable curry recipe, or contribute your own.
Try this Quick summer vegetable curry recipe, or contribute your own.
- salt/pepper to taste
- 3 limes
- 4 tbsp of good quality olive oil
- i large white onion chopped
- i head of cauliflower broken up into small florets
- 4 cloves of garlic. minced
- 1 tbsp of fresh ginger minced
- 3 tbsp of curry spice mix (this is the one i use )
- 2 cups of sugar snap peas cut on a bias
- 1 cup of shelled english peas
- 1 1/2 cups of coconut milk
- handful of fresh basil mint, torn
- 1 cup of cooked brown rice or quinoa for serving
- Carbohydrate 15.88905 g
- Cholesterol 0 mg
- Fat 0.3015 g
- Fiber 4.2209999281168 g
- Protein 1.05525 g
- Saturated Fat 0.033165 g
- Serving Size 1 1 serving (151g)
- Sodium 41.773 mg
- Sugar 11.6680500718832 g
- Trans Fat 0.15678 g
- Calories 45 calories
Step-by-step
- 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 milk. 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 necessary.
- 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!
Quick Summer Vegetable Curry: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and preferably something the whole family will enjoy. This Quick Summer Vegetable Curry fits the bill perfectly. It's ready in under 30 minutes, bursting with fresh summer flavors, and surprisingly versatile. I can adapt it to whatever vegetables I have on hand, making it a perfect weeknight staple. The vibrant colors alone make it feel like a little vacation on a busy weeknight, a tiny burst of sunshine on my plate. This recipe isn't just about speed; it’s about savoring the simple pleasure of a flavorful, healthy meal without spending hours in the kitchen.
The beauty of this curry lies in its simplicity. No complicated techniques or obscure ingredients are needed. Just a handful of fresh vegetables, a touch of aromatic spices, and a creamy coconut milk base. The cauliflower gets a lovely caramelization, adding a depth of flavor that elevates the dish beyond the ordinary. I love the crunch of the sugar snap peas and the sweetness of the peas complementing the slight spiciness of the curry. The fresh herbs at the end add a bright, refreshing finish. It's a perfect example of how a few simple ingredients can create a truly satisfying meal.
My Tip for Busy Weeknights: Prep your vegetables ahead of time. Chop the onion and cauliflower, mince the garlic and ginger, and even measure out your spices on Sunday night. Then, when dinner time rolls around, you'll have everything ready to go, making this even faster to prepare. I often double the recipe and have leftovers for lunch the next day - less cooking for me, and more nutritious, delicious food for my family! The leftovers are amazing, and the flavors actually deepen overnight. It's a win-win!
Beyond the practicality, this curry is a great way to incorporate more vegetables into my diet. Summer is the perfect season for this dish, with an abundance of fresh, affordable produce readily available at local farmers' markets and supermarkets. The bright, fresh flavors of the summer vegetables really shine through in this recipe, making it a vibrant and delicious addition to any summer meal plan. I've even started experimenting with other vegetables like zucchini, bell peppers, and green beans, which all work wonderfully in this simple recipe.
This isn’t just a quick meal; it's a testament to the power of simple, healthy cooking. It's a dish that allows me to nourish my family and myself without sacrificing the precious time I need to balance work, family, and my own self-care. It's a reminder that delicious, nutritious meals don't have to be complicated or time-consuming. They can be quick, easy, and immensely satisfying. And that's a sentiment I can definitely appreciate as a busy woman.
I encourage you to try this recipe and adapt it to your own taste. Feel free to add other vegetables, adjust the amount of spices, or even experiment with different types of milk. The best part about cooking is the freedom to experiment and make it your own. So go ahead, give it a try and create your perfect summer vegetable curry experience!
