Recipe: Summer Vegetable Curry

Post by Olivia Blodgett, Registered Dietitian and Owner

This recipe couldn’t be simpler! Feel free to substitute whatever veggies you have on hand for a quick and easy pantry dinner!

Summer Vegetable Curry

adapted from

Serves: 4


1 14-ounce can coconut milk
4 medium shallots, chopped
2 tablespoons green curry paste, or more to taste
1/2 teaspoon sea salt
1/4 pound yellow (or green) beans
1/4 pound Romanesco florets (or broccoli or cauliflower) 1 ear corn, kernals removed
1 lime, halved or quartered

Spoon a few tablespoons of thick coconut cream from the top of the coconut milk, place it in a large pot over medium-high heat and bring to a simmer.

Add 2/3 of the shallots and saute until they soften a bit, 2-3 minutes. Stir in the curry paste and salt, and cook for another minute or two. Have a taste, and decide if you want to adjust the flavor – adding more curry paste or salt if needed.

Squeeze some lime juice over remaining shallots and set aside.

Add the rest of the coconut milk to the pot along with green beans and Romanesco.  Let simmer, covered until tender-crisp, about 10 minutes. Add corn, and simemr 2 more minutes

Serve each bowl topped with a sprinkling of the remaining shallots and more lime juice, to taste.

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