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.
This recipe was made to celebrate my birthday, as it's one of my favorite dishes, and I enjoy cooking with my garden's produce more than anything!
Maybe some of you already know, but I was diagnosed with type 2 diabetes during both my pregnancies and pre-diabetes after giving birth. So, this fact and my being really bad at baking are the main reasons why you don’t see many desserts on the blog. So, instead of baking a cake for my birthday, I made a vegetable curry with my garden vegetables: zucchini, chard, and green beans. I also added carrots, potatoes, and chickpeas.
This vegetable curry, just like this Butternut Squash Curry, is made with gorgeous produce from our small garden. I know that many of you don't have a garden, but I'm sure you can find a farmers market or a veggie market with seasonal produce nearby, and nothing tastes better than seasonal!
Ingredients for Vegetable Curry
Garden vegetables. For this curry, I used some of my spring produce, such as chard, zucchini, and green beans. You can add whatever you have growing in your garden. This is what this recipe is about, and I keep changing it depending on the season. No garden? Visit your nearest farmers' market and get some fresh produce there!
Carrots, potatoes, and chickpeas. To complement our garden veggies, I added some carrots, potatoes, and chickpeas. I have all these things growing in my garden but they are just not ready to be picked yet.
Garlic and onion. I start the curry with some garlic and shallots. You can also use yellow onion.
Coconut milk. I use coconut milk to make the curry creamy. You can also use cashew cream, oat cream, or any other type of plant-based cream.
Curry paste. To make this recipe quick, I like using store-bought yellow curry. You can also use red or green curry; I've tried all of them, and the curry comes out just equally delicious.
Water or stock to adjust consistency.
Soy Sauce. Just like in any of our curries, we like adding some soy sauce at the end.
Cooking Method
Before you start cooking the curry, make sure you have all the vegetables cut to your liking. Here's how I cut the vegetables for the curry. I like giving some shape to the carrots and zucchini with a crinkle cutter.
We don't discard the chard stalks, just slice them in small pieces and add them with the rest of the ingredients.
Heat some vegetable oil in a large pot and add the shallot or onion finely sliced. Once it starts to soften, add the garlic cloves (minced) and stir. Add the curry paste and some of the coconut milk, just enough to combine with the curry paste.
Cook until you can see the oil separating from the curry paste, and then add all the veggies, except the chard (leaves) and chickpeas, and the rest of the coconut milk. Add the vegetable stock or water together with the coconut milk, and bring the pot to a simmer. Reduce or increase the amount of water depending on how you like your curry (with more broth or creamier and richer)
Bring the curry to a simmer. Five minutes before serving or when the potatoes are almost done, add the chard (leaves) and chickpeas. Season with a little soy sauce and combine well.
Once the chard is slightly wilted, garnish with chopped coriander and serv
Garden's Vegetables Curry
Ingredients
- 2 shallots
- 2 garlic cloves
- 1 tablespoon yellow curry paste you can use green, red, massaman, or panang curry paste
- 1 tin Coconut milk 13,5 oz
- Swiss Chard
- 1 carrot
- 1-2 zucchinis I’m using two small zucchinis from our garden
- A handful of green beans
- 1-2 potatoes
- 1 cup chickpeas
- 13,5 oz water or stock
- 1 tablespoon soy sauce
Instructions
- Wash and cut all the vegetables to your liking. For this recipe we like cutting the vegetables into medium-size pieces.
- Heat some vegetable oil in a large pot and add shallot, finely sliced. Once it starts to soften, add the garlic cloves (minced) and stir.
- Add the curry paste and some of the coconut milk, just enough to combine with the curry paste.
- Cook until you can see the oil separating from the curry paste, and then add the cut carrot, zucchini, green beans, chard stalks, potatoes, and the rest of the coconut milk.
- Add the vegetable stock or water, and bring the pot to a simmer. Reduce or increase the amount of water depending on how you like your curry (with more broth or creamier and richer)
- Once the chard is slightly wilted, garnish with some fresh chopped coriander and serve.
Notes
- Serve with quinoa, rice, or noodles.
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Nutrition
To make your own simple curry paste, you can follow this Peanut Curry recipe. Then add the vegetables you like to it.
To make this vegetable curry gluten-free you'll need to use tamari instead of soy sauce and make sure you are using gluten-free stock.
This curry is very similar to our Yellow Curry, which is made with homemade yellow curry paste. The store-bought yellow curry paste also has chillis, so it has a little spice. Red or green curries are spicier, so if you prefer, more spice should be added to your meal. You can make the curry more or less spicy by adjusting the amount of curry paste you add.
You should be able to find a vegan option at a local Asian supermarket or online. Mae Ploy and Aroy-D are both vegan curry pastes.
Serving Suggestions
My favorite way to serve Garden's Vegetables Curry is with quinoa. Eating fresh veggies from my own garden feels already amazingly satisfying, and serving it with quinoa makes the meal even more nutritionally complete. I like how quinoa soaks a little bit of the curry and adds a nutty flavor.
You can also serve the vegetable curry with jasmine rice or noodles. Also, this recipe can be served as a curry soup.
Curries are one of these meals that taste better the second day, so if you have leftovers, simply keep them in an airtight container, and you can enjoy this dish two days in a row!
Louise says
This is such a great curry to have when you have lots of veggies to use up. So creamy and packed with flavor. Yum!
Laura Arteaga says
Thank you Louise!