Vegetable Curry Made With Garden Vegetables

This Vegetable Curry is perfect for customizing with garden vegetables or seasonal farmer's market produce. It is an Asian-style curry packed with fresh vegetables and umami-rich flavors.

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Get your fresh vegetables and rest of the ingredients ready

[{"selector":"#anim-14c294eb-6e79-4f6c-8768-f12a7c2d4b33","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Check the full ingredient list

Cut all the veggies to your liking. We like cutting them into medium-size pieces

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Heat some oil in a large pot and add the shallot finely sliced. Once it starts to soften, add the garlic cloves (minced) and stir.

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Add the curry paste and some of the coconut milk, just enough to combine with the curry paste.

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Cook for a few minutes and add the fresh vegetables (save the chard and chickpeas for later), rest of coconut milk, and vegetable stock. Simmer until potatoes and carrots are cooked through.

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Five minutes before serving or when the potatoes are almost done, add the chard and chickpeas. Season with a little soy sauce and combine well.

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Once the chard is slightly wilted, garnish with chopped coriander and serve

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Vegetable Curry Made With Garden Vegetables

SIXHUNGRYFEET.COM

This Vegetable Curry is perfect for customizing with garden vegetables or seasonal farmer's market produce. It is an Asian-style curry packed with fresh vegetables and umami-rich flavors.

SIXHUNGRYFEET.COM

Get your fresh vegetables and rest of the ingredients ready

SIXHUNGRYFEET.COM

Cut all the veggies to your liking. We like cutting them into medium-size pieces

SIXHUNGRYFEET.COM

Heat some oil in a large pot and add the shallot finely sliced. Once it starts to soften, add the garlic cloves (minced) and stir.

SIXHUNGRYFEET.COM

Add the curry paste and some of the coconut milk, just enough to combine with the curry paste.

SIXHUNGRYFEET.COM

Cook for a few minutes and add the fresh vegetables (save the chard and chickpeas for later), rest of coconut milk, and vegetable stock. Simmer until potatoes and carrots are cooked through.

SIXHUNGRYFEET.COM

Five minutes before serving or when the potatoes are almost done, add the chard and chickpeas. Season with a little soy sauce and combine well.

SIXHUNGRYFEET.COM

Once the chard is slightly wilted, garnish with chopped coriander and serve

SIXHUNGRYFEET.COM

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