70 Min
DF
GF
V
Summer Vegetable Curry
Despite the high temperatures outside, a simple, fragrant curry filled with vegetables from the market has been my go-to meal this summer. The bounty of local farms has provided us with the most beautiful shades of peppers and eggplants and fingerling potatoes. If I don’t have potatoes, I substitute with beans, and my family and I will either eat it on its own as a soup or with rice or bread. A twist of lemon juice and a handful of herbs at the end makes for a delicious, deeply nutritious dinner.
On a recent trip to New York, I made a similar vegetable curry at a friend’s dinner party for guests that happened to include Gaggan Anand — whose namesake Indian-inspired restaurant Gaggan in Bangkok earned the No. 4 place on the world’s-best-restaurants list in 2019. After more than half a dozen helpings, he declared that he had eaten more than half the pot of curry! I served it with simple rice pilaf with lots of chopped herbs, local celery, currants and pumpkin seeds. So give this curry a try — it also makes great leftovers for breakfast with a poached egg dropped into it with toast on the side.
Despite the high temperatures outside, a simple, fragrant curry filled with vegetables from the market has been my go-to meal this summer. The bounty of local farms has provided us with the most beautiful shades of peppers and eggplants and fingerling potatoes. If I don’t have potatoes, I substitute with beans, and my family and I will either eat it on its own as a soup or with rice or bread. A twist of lemon juice and a handful of herbs at the end makes for a delicious, deeply nutritious dinner.
On a recent trip to New York, I made a similar vegetable curry at a friend’s dinner party for guests that happened to include Gaggan Anand — whose namesake Indian-inspired restaurant Gaggan in Bangkok earned the No. 4 place on the world’s-best-restaurants list in 2019. After more than half a dozen helpings, he declared that he had eaten more than half the pot of curry! I served it with simple rice pilaf with lots of chopped herbs, local celery, currants and pumpkin seeds. So give this curry a try — it also makes great leftovers for breakfast with a poached egg dropped into it with toast on the side.
70 Minutes + Rest Time
4
Notes & Variations
- Replace the potatoes with 1/2 cup of garbanzo or white beans. Soak the beans the night before and cook them on their own before adding to the curry.
- Any seasonal vegetables will do. Feel free to replace the eggplant and peppers with squash and the okra with green beans or asparagus.
- For a lighter finish, replace the coconut milk with water. To balance the flavors, add a tablespoon of minced jaggery (raw unprocessed palm sugar) or cane sugar.
Notes & Variations
- Replace the potatoes with 1/2 cup of garbanzo or white beans. Soak the beans the night before and cook them on their own before adding to the curry.
- Any seasonal vegetables will do. Feel free to replace the eggplant and peppers with squash and the okra with green beans or asparagus.
- For a lighter finish, replace the coconut milk with water. To balance the flavors, add a tablespoon of minced jaggery (raw unprocessed palm sugar) or cane sugar.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
Cook your way through the seasons.
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