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Summer vegetable curry

Summer vegetable curry

Summer vegetable curry is the perfect dish when you’re looking for something hearty yet satisfying. It’s loaded with summer vegetables, creamy coconutty sauce with hints of curry powder, toasted cashews, and served with sweet potato flatbreads.

Summer vegetable curry is the perfect dish when you’re looking for something hearty yet satisfying. It’s loaded with summer vegetables, creamy coconutty sauce with hints of curry powder, toasted cashews, and served with sweet potato flatbreads.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2 people

Difficulty

Intermediate

Summer vegetable curry

Summer vegetable curry

Ingredients 

  • 1 medium zucchini diced
  • 1 cup diced green beans
  • 1/3 cup chopped red pepper
  • 1/2 red onion
  • 1/2 cup canned chickpeas
  • 1/2 cup canned or thawed corn
  • 1/4 fresh or thawed peas
  • 1 tsp turmeric
  • 1 tsp curry spice (I used Colombo)
  • 1 tsp mustard seeds
  • 1 tsp garlic flakes or crushed garlic
  • 1 tsp garlic powder
  • 1 tsp miso paste (white or red miso paste)
  • 1 tbsp maple syrup
  • 1 vegetable stock cube
  • Salt and pepper to taste
  • Good quality olive oil
  • 200ml light Coconut milk

Extra’s

  • Cooked Bulgar wheat
  • Fresh basil
  • Toasted cashews
  • Lime slices

Sweet potato tortilla’s

  • 1 medium sweet potato cooked mashed (around 1 cup mashed)
  • 1 cup rye or whole wheat flour (extra if needed)
  • 1/4 cup corn starch
  • 1 tsp dried basil
  • 1/4 tsp Salt
  • Cracked black pepper

Method

  1. Cook the bulgar wheat according to the packet instructions. 
  2. Start by frying the onion, add in the diced red pepper and the turmeric, curry spice, mustard seeds, and garlic flakes. 
  3. Fry for a few minutes until fragrant, add in the diced zucchini, green beans, drained chickpeas , and drained corn. 
  4. Fry a few minutes until the veggies are slightly brown, add in the vegetable stock cube(or one cup vegetable stock), coconut milk, miso paste, and maple syrup. 
  5. Top up with extra water as the curry cooks for 15-20 minutes and aAdd salt and pepper to taste. 
  6. For the flatbreads, mix the mashed and cooled sweet potato with the flour, corn starch, dried basil, salt, and pepper. 
  7. Heat a pan and scoop out 2 tbsp for each flatbread into the palm of your hand, dust the surface you’re going to roll the flatbreads on. 
  8. Roll the flatbread out onto a floured surface and place on the heated pan, frying each flatbread 2-3 minutes on each side on medium heat. 
  9. Serve the curries with the cooked bulgar wheat, thawed or fresh peas, sweet potato flatbreads, toasted cashews, lime slices, extra coconut milk, and fresh basil leaves. 

Notes:

  • You can use different kinds of flours to experiment with the sweet potato flatbreads if you do choose to use gluten-free be sure to add more corn starch to ensure they stick together or add in some groud flax seeds for a flax egg.  
  • Different vegetables can be used if you don’t have the mentioned vegetables in season. 
  • The bulgar wheat can be subbed with rice or gain of choice
  • The coconut milk can be subbed with full-fat coconut cream

Hope, you love this delicious recipe it’s such a great alternative one-pot curry no- fuss meal!

M*

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