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A bowl of creamy vegetable curry is served with a portion of quinoa. The curry includes chickpeas, carrot slices, greens, and other vegetables in a rich yellow sauce, garnished with herbs. A spoon is placed in the bowl, ready for eating.
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5 from 1 vote

Garden's Vegetables Curry

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: asian
Keyword: Seasonal Vegetable Curry, Vegetable Curry
Servings: 4 people
Calories: 142kcal

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)
  • 5 minutes before serving or when the potatoes are almost done, add the chard (leaves) and chickpeas. Season with the soy sauce, and combine well.
  • Once the chard is slightly wilted, garnish with some fresh chopped coriander and serve.

Notes

  • Serve with quinoa, rice, or noodles. 

Nutrition

Calories: 142kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 279mg | Potassium: 578mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3249IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 2mg