Summer Vegetable Curry

Summer Vegetable Curry, You are going to love this healthy vegan and gluten-free dinner. Packed with zucchini, squash and carrots, served with rice.


  • 1 cup uncooked jasmine rice
  • 4 teaspoons olive oil, divided
  • 1" piece fresh ginger, minced, divided
  • 1 fresh lime, juice and zest
  • 1/3 cup peanuts
  • 1/3 cup chopped white onion
  • 2 large carrots, chopped
  • 2 medium zucchini, chopped
  • 2 medium summer squash, chopped
  • 1 thai chili, chopped (optional for more heat)
  • 1/4 cup yellow curry paste (I love this brand)
  • 2 cans canned light coconut milk
  • 1 tablespoon soy sauce (or tamari for gluten-free version)
  • 1 tablespoon brown sugar
  • cilantro, for garnish


  1. Cook the rice according to package directions.
  2. While the rice is cooking, heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1/2 the minced ginger and cook until just softened, about 1 minute. Add the peanuts and lime zest, then cook, tossing continuously, until toasted. Remove from the pan and set aside.
  3. Get full recipe==>>