Summer Vegetable Curry ♥

Summer Vegetable Curry ♥, great for summer vegetables at their peak.
graphic button small size size 10 One of my very favorite summer stews, vegan and delicious and a great way to use a collection of vegetables from a CSA or the farmers market when the produce season is at its peak. Seasonal. Low Carb. High Protein. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. Paleo. graphic button small size size 10

~updated for a little late-summer weekend cooking inspiration~
~more recently updated recipes~

By design, most vegetable recipes here on A Veggie Venture are simple and thus nearly always feature a single vegetable at a time. But there are times – now! – when the market's vegetables are so plentiful, eyes exceed appetite and soon it's almost Saturday again and the vegetable bin is still overflowing from last week's purchases.

This Summer Vegetable Curry is an Indian-spiced riff on 2005's Summer Vegetable Stew. Like many vegetable stews, it's perfect way to use up a lot of vegetables all at once. It takes some chopping and dicing but in the end, is completely delicious both hot and cold. I especially like it cold, doused in a simple splash of cream. Swoon ...

It turns out, these vegetable stews are something I look forward to when there's so much fresh produce in late July, August and September – so much that I have an entire collection of Favorite Seasonal Vegetable Stews!

For this Curry, the vegetables I see as "mandatory" – and even then, take such guidance with a grain, ahem, of salt – are the eggplant (for bulk) and the tomatoes (for moisture) and the corn (for a touch of sweetness). I serve it warm with a cool Greek Yogurt Sauce as creamy contrast (wonderful!) and a poached egg on top. Once again, swoon ...

graphic button small size size 10 "... I knew I would like it and I do." ~ Shaheen


Hands-on time: 40 minutes
Time to table: 60 minutes
Made 8 cups, will vary with ingredients, of course

1 tablespoon olive oil
1 large onion, diced
1 poblano pepper, diced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (or to taste)
1 teaspoon cumin powder (or to taste)
Few sprinkles red pepper flakes

1 eggplant, trimmed & cubed (skin left on is fine)
1 bell pepper (my preference, here, is a green pepper)
1 zucchini or yellow squash, diced
1/2 pound green beans, trimmed & snapped in lengths
1/2 pound fresh okra, trimmed & cut in short lengths
3 large summer tomatoes, cored & diced
2 ears corn, kernels sliced off and the cob "milked" with the flat edge of a knife (here's how)
Salt & pepper to taste

GREEK YOGURT SAUCE with CUMIN & HONEY, OPTIONAL (omit for Vegan & Whole30)
1/4 cup Greek yogurt
1/2 teaspoon cumin
1 tablespoon honey

STEW In a large skillet or Dutch oven, heat the oil over MEDIUM HIGH until shimmery. Add the onion, garlic and ginger as they're prepped, stirring to coat with fat with each addition. Stir in the spices and let cook for 2 - 3 minutes. Add remaining vegetables as they're prepped. Season generously. Reduce heat to MEDIUM, cover and let cook for 10 - 15 minutes until the vegetables are done but crisp-tender. Adjust seasoning and serve. Can be made ahead of time and refrigerated. Can be served hot or cold.

GREEK YOGURT SAUCE Stir together sauce ingredients and drizzle over stew.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007, 2011 (repub), 2014 & 2018 (repub)
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This recipe is a great starting point for all kinds of additions, like chickpeas or shrimp or chunks of tofu.

  2. Anything with curry flavours I love and vegetables, even more.

  3. Y'know, I keep meaning to ask you how you put together those nutrition estimates for your recipes. They're so helpful, and I'd like to be able to evaluate my own cooking that way, but I don't know how to do it.

    (Also, as always, your food looks fantastic, inspiring, and delicious!)

  4. I have been thinking about dealing with those 'odd bits' from the farmers market and generous friend. Tonight I made a what's-in-the-fridge sort of Mex-style wrap. Your curry looks perfect for the next garden sweep. Thanks!

  5. see the photo make my mouth watery..yummy

  6. Lydia ~ Yes, for sure. And all kinds of other flavor profiles, too, not just 'Indian'.

    Cynthia ~ The combination, of course, is classic Indian fare!

    Danielle ~ Thanks! I use a software product called Accuchef that most people use for recording recipes. But the nutrition analysis is quite good, the database in the background is the USDA database but you can also enter your own items. It's a really great tool for doing 'what if' with recipes.

    Susan G ~ Yum!

    Waliz ~ My favorite reaction! My second favorite is, Let's make that NOW.

  7. Thanks for the link, Alanna! I'll go check it out.

  8. The more i read the more I enjoy your style of cooking; I am not a vegetarian, but love to includes lost of vegetables in our meals.

  9. Just one look at it and i knew I would like it and I do.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna