Curries are one of my favourite meals given they are easy to make in bulk and freeze so there is always something tasty & nutritious ready for me at a moment’s notice. This summer vegetable curry makes the most of the gorgeous produce around at the moment, pairing them with some fresh flavours to really make them shine. It is also ready in no time, making it the perfect mid week meal!
- Bunch of spring onions
- 3 cloves garlic
- 3cm fresh ginger
- Lemongrass stalk
- 2 Japanese eggplants
- 1 red capsicum
- Bunch of broccolini
- Bunch of baby carrots
- 2tbs coconut oil
- 2tbs curry paste (homemade or a vegetarian friendly brand)
- Can of coconut milk
- 2 cups vegetable stock
- 1/3 cup fresh basil
- 2 limes
- Finely chop the white parts of the spring onions, garlic, ginger and lemongrass and set aside
- Slice the vegetables into similar sized pieces and set aside
- Heat the coconut oil in a large pan and then add the curry paste and cook for 1-2 minutes, until fragrant
- Add the spring onion, garlic, ginger and lemongrass and stir through the curry paste. Cook for 4-5 minutes, until softened, being careful not to burn them
- Add the vegetables and toss through the spice mix, cooking for 5 minutes until the vegetables start to softened
- Add the coconut milk and vegetable stock, stir through and simmer for 10 minutes, until the vegetables are just cooked through and the sauce has reduced somewhat
- Garnish with basil leaves and sliced green part of the spring onions then squeeze over lime juice
- Serve with rice or naan bread and enjoy!
I try and make curry paste in advance and freeze portions so I have some on hand for quick meals like this one, but unfortunately that doesn’t always work out! Luckily these days there are a few brands around that do vegetarian friendly curry pastes that are also preservative free and made simply from fresh ingredients, so keep an eye out for those.
I love the addition of fresh basil and lime juice to this curry, they really do lift the flavour and make it summer friendly. Depending on the heat level in your curry paste you can always add chilli to the mix as well, although sometimes a less spicy curry is excellent too!