Summer Veggie Curry Recipe

5 from 3 reviews

Ready for a quick, one-pot meal? This easy summer veggie curry comes together in 20 minutes and is packed full of summer veggies + nutrition! A perfect meal the whole family will enjoy.


  • 2 cups brown rice, cooked according to package instructions
  • 1 tbsp coconut oil (olive oil works too)
  • 1 small yellow onion, chopped
  • 1 inch nub of fresh ginger, grated or finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp green curry paste
  • 1 can (14 ounces) coconut milk (I use full fat)
  • 1/2 cup water
  • 1 large zucchini, sliced
  • 1 large summer squash, sliced
  • 1 large head of corn, kernels removed (or roughly 1 cup frozen corn kernels)
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce (or tamari)
  • 1 lime, juiced
  • salt + pepper, to taste
  • optional garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste


  1. Make rice according to package instructions. I prefer brown rice but you can use whatever you prefer/have on hand.
  2. Add coconut oil to a large pot or wok and heat on medium-high heat. Add onions and cook for 3-5 minutes or until transluscent. Add garlic + ginger and cook for an additional minute.
  3. Add green curry paste and stir into pot until it’s coated the onions.
  4. Slowly add your coconut milk and deglaze pan as necessary. Add all coconut milk and water and stir to combine.
  5. Add in zucchini, summer squash + corn kernels. Stir in coconut sugar as well. Bring mixture to a boil and then reduce heat to low. Let veggies cook for 5 minutes.
  6. If veggies aren’t quite cooked through let cook for a few extra minutes. Otherwise turn off heat and add rice wine vinegar, soy sauce and lime juice.
  7. Divide rice into 4 bowls and top with summer veggie curry and toppings of choice e.g. cilantro, red pepper flakes etc..

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