Summer Vegetable Curry (Vegan, Gluten Free)


Summer Vegetable Curry


Every year I look forward to growing my own vegetables and eating as much of my food in season. Nothing can compare to a crisp, juicy and crunchy vine ripened cucumber, bursting with flavor and I just love to pick and eat. Fruits and Vegetables that are sun ripened to full maturity are not only full of flavor but with nutrients. This summer vegetable curry allows me to use a rainbow of colors in one dish and the vegetables are all fresh from the garden.






1 onion chopped


4 cloves garlic, minced
2 teaspoona cold processed coconut oil or water
2 escallions finely chopped


1 tablespoon garam masala or 2 teaspoon curry powder


2 baby zucchini, sliced


1 cup baby carrots


1 potato, chopped


1/4 cup red bell pepper, chopped
1 cup coconut milk
1 cup water


1 cup sweet peas


1 teaspoon sea salt or to taste

pinch cayenne pepper optional


1/4 cup chopped cilantro

Heat oil in a large skillet over medium high heat, ( I used water or some of the coconut milk). Add onion and garlic, stirring occasionally to saute until onions are translucent about 2 minutes. Add escallion, garam masala or curry powder, continue stirring. Stir in zucchini, carrots, potato, bell pepper to coat with spices. Add coconut milk and water, bring to boil, reduce heat to simmer for 10-15 minutes or until potato is tender. Add sweet peas, cook for 1 minute. Turn off heat and add cilantro and salt to taste. Serve with brown rice.

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