One-Pot Summer Vegetable Coconut Curry

The bit of rain we had last weekend brought with it cooler temperatures for the few days following. It was only a few degrees cooler in our apartment, yet we felt chilled and craving a warm meal. It’s amazing how quickly the body adapts to a 26°C home, making 22°C feel cool!

Variations of this curry pass through our dinner rotation every few weeks – it’s a great way to use up a surplus of summer produce you may have lingering in your fridge. | One-pot summer vegetable coconut curry

This particular variation was heavy on the peppers and basil, but I know many gardens probably have a surplus of zucchini and summer squash at the moment, so feel free to use whatever you have on hand. We keep chopping until the pot of vegetables looks fairly full (great direction, hey?), then add our spices and liquid.

We add soba noodles directly into the simmering coconut broth, to minimize the number of pots we have to wash at the end of the meal. Throw in a protein and you have dinner ready in less than 30 minutes! | One-pot summer vegetable coconut curry

If you add buckwheat soba noodles, this meal is gluten-free and, if you’re vegetarian or vegan, feel free to replace the prawns with tofu or more veggies! It really is a good recipe/non-recipe for whatever you have on hand. | One-pot summer vegetable coconut curry

One-pot Summer Vegetable Coconut Curry
Nutrition Information
  • Serves: 4
  • Serving size: 1 bowl
  • Calories: 486
  • Fat: 31.8 g
  • Saturated fat: 21.8 g
  • Carbohydrates: 35.8 g
  • Sugar: 6.7 g
  • Sodium: 730.7 mg
  • Fiber: 4.2 g
  • Protein: 22.3 g
  • Cholesterol: 110.3 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
For the base
  • ½ medium red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 medium peppers, diced
  • 1 medium zucchini, diced
  • 1 jalapeno pepper, finely chopped
  • ¼ medium red cabbage, thinly sliced
  • 4 or 5 crimini mushrooms, sliced
  • 350 g prawns, peeled and deveined
  • 100 g buckwheat soba noodles
  • Handful of fresh basil, roughly torn
For the curry sauce
  • 2 tsp curry powder
  • 1 tsp red chili flakes
  • 1 tsp sea salt
  • 2 tbsp peanut butter
  • 1 can (496-mL) coconut milk
  • 2 cups water
  1. Saute the onion, garlic and jalapeno in peanut oil over medium heat until the onions become soft and translucent. Add the peppers, cabbage and zucchini and saute for a few minutes more.
  2. Add the curry powder, chili flakes and peanut butter and stir to coat the vegetables. Add in the coconut milk and water and stir to combine. Let the curry simmer for 5 or 10 minutes, to let the flavour develop.
  3. Add the soba noodles directly to the pot and gently push them under the liquid. Add more water, if the sauce looks a bit dry, so that the noodles are submerged completely. Stir the noodles as they soften, separating them as best you can, in order to avoid them clumping together.
  4. Partially cover the pot with a lid and simmer for 5 minutes, or until the noodles still have a slight bite. Stir in the prawns and let them cook for 2 minutes. Take the pot off the heat and add the basil.
  5. Ladle the curry into bowls and garnish with additional basil.

Enjoy! | One-pot summer vegetable coconut curry


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