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Simple Summer Vegetable Curry

This is an incredibly simple but delicious curry that lets summer produce shine.
Servings: 4
Author: Nicki Sizemore


  • 1 14- ounce can coconut milk
  • 1 ½ - 2 teaspoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar or brown sugar
  • 2 tablespoons organic , unrefined (extra virgin) coconut oil or grapeseed oil
  • 1 pound eggplant (1 medium eggplant), cut into bite-sized pieces
  • 2 medium zucchini and/or yellow squash , cut into bite-sized pieces
  • Salt
  • 2 teaspoons minced ginger
  • 1 medium tomato , seeded and diced
  • 2-3 small steamed or boiled red potatoes , cut into bite-sized pieces, optional
  • ¼ cup chopped fresh basil and mint , plus additional for garnish
  • 1-2 tablespoons fresh lime juice , plus lime wedges for serving
  • Cooked brown rice for serving
  • Toasted cashews for garnish


  • In a small bowl, whisk a bit of the coconut milk (about ¼ cup) with 1 ½ teaspoons red curry paste until smooth. Whisk in the rest of the coconut milk, along with the fish sauce and sugar. Taste and add another ½ teaspoon curry paste if you want a stronger flavor.
  • In a large wok or skillet, heat the coconut oil over medium-high heat. Add the eggplant and sauté, stirring occasionally, until lightly browned, about 5 minutes. Add the zucchini with a pinch of salt. Cook, stirring, 3 minutes. Stir in the ginger, tomatoes and potatoes (if using); season with salt. Cook 2 minutes, or until fragrant. Add the coconut milk mixture and bring to a simmer. Cook until the vegetables are tender, about 5 minutes. Remove the pan from the heat; stir in the herbs and 1-2 tablespoons lime juice, to taste. Season with salt.
  • Serve the curry over brown rice and garnish with toasted cashews, a sprinkle of herbs and a wedge of lime.