Header AD

Summer Vegetable Curry Recipe


  • 1 14-ounce can coconut milk
  • 4 medium shallots, chopped
  • 2 tablespoons green curry paste, or more to taste
  • 1/2 teaspoon sea salt
  • 1/2 pound waxy potatoes, washed and sliced 1/2-inch thick
  • 1/4 pound yellow (or green) beans
  • 1/4 pound Romanesco florets (or broccoli)
  • 8 ounces extra firm tofu, cut into 1/4 inch cubes
  • kernels from 1 ear of corn
  • 1 lime, halved or quartered
  • fresh coriander seeds (or chopped cilantro)


  1. 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.
  2. 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.
  3. Squeeze some lime juice over remaining shallots and set aside.
  4. Add the rest of the coconut milk to the pot along with the potatoes, cover, and simmer until they are just starting to get tender throughout - about 10-15 minutes. At this point add the yellow beans, romanesco, and tofu. Let simmer for a couple of minutes, the potatoes should be completely tender by this point. Add the corn and remove from heat.
  5. Serve each bowl topped with a sprinkling of the remaining shallots, fresh coriander seeds and feathery sprigs (or chopped cilantro), and more lime juice, to taste.

Source: 101 Cookbooks

Summer Vegetable Curry Recipe Summer Vegetable Curry Recipe Reviewed by Jarvis Mann on 11:41 PM Rating: 5

Post AD