Summer Vegetable Curry in Coconut Milk
4 servings
35 minutes
Summer vegetable curry in coconut milk is a delicate and aromatic dish inspired by European culinary traditions but infused with exotic notes from Asia. Its base consists of fresh seasonal vegetables slowly simmered in rich coconut milk with fragrant curry paste. Tender lentils add depth, while sweet yellow bell pepper and young spinach provide vibrant flavor accents. It should be served with brown basmati rice and juicy mango, creating a wonderful balance of textures and flavors. This curry is perfect for summer evenings when one desires lightness yet a rich and warming taste. The dish will adorn any table, offering pleasure from the harmonious blend of European approach with Eastern spice.
1
Heat the curry paste in a large non-stick skillet. Add the onion and sauté for 5 minutes until soft.
- Red curry paste: 1 tablespoon
- Onion: 2 heads
2
Add the eggplants and simmer for another 5 minutes. Add more broth if it starts to burn.
- Eggplant: 1 piece
- Vegetable broth: 500 ml
3
Add lentils, coconut milk, and the remaining broth, and simmer for 15 minutes or until the lentils are soft. Add the pepper and cook for 5-10 minutes.
- Red lentils: 75 g
- Coconut milk: 200 ml
- Vegetable broth: 500 ml
- Fresh yellow bell pepper: 2 pieces
4
Add peas and spinach and cook until done.
- Frozen green peas: 140 g
- Baby spinach: 100 g
5
Serve curry with rice and mango.
- Brown basmati rice: 1 glass
