Summer Vegetable Curry ♥

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.

~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 ...

COMPLIMENTS!
"... I knew I would like it and I do." ~ Shaheen

SUMMER VEGETABLE CURRY

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

STEW
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

VEGETABLES OF CHOICE, for example
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.

NUTRITION INFORMATION Per Cup (not including Greek Yogurt Sauce): 109 Calories; 3g Tot Fat; 0g Sat Fat; 21g Carb; 7g Fiber; NetCarb14; 5g Sugar; 22mg Sodium; 0mg Cholesterol; 4g Protein. WEIGHT WATCHERS WW Old Points 1, WW PointsPlus 3, WW SmartPoints 4, WW Freestyle 0

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QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

bell peppers corn eggplant green beans okra poblano chiles summer squash tomatoes

MORE FAVORITE VEGETABLE STEW RECIPES

~ Summer Vegetable Stew ~
~ Southern Farm-Stand Stew ~
~ Chickpea Gumbo ~
~ more vegetable stew recipes ~
from A Veggie Venture

~ Ratatouille ~
~ Squash & Carrot Stew ~
~ Slow Cooker Curried Vegetable Stew ~
~ Fall Stew Baked in a Whole Pumpkin ~
~ more meatless main dish recipes ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Hurricane Rice (< as the country girds for Florence?) Microwave “Baked” Potatoes Roasted Zucchini with Feta Zucchini Pizza with a Twist Nutmeg Carrots Five Things to Eat Before You Die Stuffed Pattypan Squash Simple Pattypan Squash with Squash Blossoms Cherry Tomato & White Bean Salad Baked Eggs, Tomatoes & Anchovies Summer Vegetable Curry (< this week's favorite!) Warm Sweet Potato Salad Spaghetti Squash Salad with Tomato, Basil & Feta Tomato & Sour Cherry Gazpacho Quinoa Salad with Chickpeas Mighty Perfect Cabbage & Broccoli Coleslaw Favorite Seasonal Vegetable Stews (< great collection!) Tomato Cobbler with Cornmeal Biscuits & Goat Cheese

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)