Summer Vegetable Curry
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Summer Vegetable Curry with Mango-Cilantro Salad comes together in just 30 minutes for a healthy weeknight win.
  • 2 Tbsp. vegetable oil
  • 1 cup diced onion
  • 3 garlic cloves, finely chopped
  • 1 tsp. minced fresh ginger
  • 2 Tbsp. green curry paste (such as Thai Kitchen)
  • 1 medium zucchini, cut into ¼-inch-thick slices
  • 1 medium yellow squash, cut into ¼-inch-thick slices
  • 2 large carrots, sliced at a diagonal into 1-inch pieces
  • 1 red bell pepper, sliced thin
  • ½ tsp. each salt and black pepper
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1½ cups vegetable broth
  • 3 Tbsp. peanut or almond butter
  • 1 cup fresh or frozen/thawed corn
  • 1 cup chopped fresh mango
  • ½ cup fresh cilantro
  • ¼ cup fresh mint leaves
  • 3 Tbsp. roasted peanuts
  • 1 Tbsp. fresh lime juice
  • ½ tsp. fish sauce (optional)
  • White rice for serving
  1. Heat 1 Tbsp. of the oil in a large high-sided skillet over medium heat. Cook onion 5 minutes, until softened. Add garlic, ginger, and curry paste; cook 1 to 2 minutes, stirring often, until fragrant. Add remaining 1 Tbsp oil, zucchini, squash, carrots, and bell pepper; cook 5 to 6 minutes, until vegetables develop some color. Season with salt and pepper.
  2. Add coconut milk, broth, nut butter, and corn; bring mixture to a boil. Reduce to a simmer, and cook 15 minutes, uncovered, until vegetables soften and broth slightly thickens.
  3. Meanwhile, prepare mango salad by combining mango, herbs, peanuts, lime juice, and fish sauce in a small bowl; gently toss.
  4. Serve curry over rice and top with mango salad.
Recipe by Dishing Out Health at