Summer Vegetable Curry
Summer Vegetable Curry with Mango-Cilantro Salad comes together in just 30 minutes for a healthy weeknight win.
Servings: 5 -6
Ingredients
- 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
- 1/2 tsp. each salt and black pepper
- 1 13.5 oz. can full-fat coconut milk
- 1 1/2 cups vegetable broth
- 3 Tbsp. peanut or almond butter
- 1 cup fresh or frozen/thawed corn
- 1 cup chopped fresh mango
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint leaves
- 3 Tbsp. roasted peanuts
- 1 Tbsp. fresh lime juice
- 1/2 tsp. fish sauce optional
- White rice for serving
Instructions
- 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.
- 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.
- Meanwhile, prepare mango salad by combining mango, herbs, peanuts, lime juice, and fish sauce in a small bowl; gently toss.
- Serve curry over rice and top with mango salad.