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Vegan Thai squash curry with white rice and fresh herbs and a slice of lime in a black bowl on a grey background.

Vegan Thai Squash Curry

summer squash, peppers, tomatoes, basmati rice

STARS

A yellow coconut curry with veggies including green beans, summer squash, tomatoes, kale, and bell peppers served with basmati rice, scallions, and cilantro. Top with a spicy red chile sauce for a little extra heat if you like!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Thai Squash Curry

  • 2 cups basmati rice
  • 1 cup corn kernels
  • 1 cup chopped green beans
  • 1 red onion, sliced thinly
  • 1 yellow squash, sliced into rounds
  • 1 zucchini, sliced into rounds
  • 3 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 lemongrass stalk, minced
  • 1 white onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 1 cup cherry tomatoes, halved
  • 3 cups chopped kale leaves
  • ½ cup chopped cilantro
  • 2 scallions, minced
  • 4 pieces naan
  • 1 lime, sliced into wedges

Fresno Chile Sauce

  • 2 fresno chiles
  • 1 garlic clove
  • ½ cup rice wine vinegar
  • Salt and pepper to taste
Directions
1
Preheat the oven to 450°F. 
2
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
3
On a baking sheet, toss the corn, green beans, onion, squash and zucchini with 2 tablespoons olive oil and a big pinch of salt. Roast for 10-12 minutes, until lightly browned. 
4
Heat a skillet over medium heat with the remaining 1 tablespoon canola oil. When hot, add the garlic, ginger, and lemongrass and stir until fragrant, about 1 minute.
5
Add the diced onion and turmeric and cook until soft.
6
Add the coconut milk, vegetable stock, brown sugar, and lime leaves. Bring to a boil.
7
Stir in the lime juice, remove lime leaves, and purée until smooth with an immersion blender.
8
Return the curry to a simmer and stir in the roasted vegetables, tomatoes, and kale. Cook until the kale is wilted. Season with salt and pepper. 
9
Add all chile sauce ingredients to a blender and purée until smooth. 
10
To serve, divide the rice and curry between bowls. Top with fresno chile sauce, cilantro, and scallions. Serve with naan and lime wedges.

Vegan Thai Squash Curry

summer squash, peppers, tomatoes, basmati rice

STARS

A yellow coconut curry with veggies including green beans, summer squash, tomatoes, kale, and bell peppers served with basmati rice, scallions, and cilantro. Top with a spicy red chile sauce for a little extra heat if you like!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Thai Squash Curry

  • 2 cups basmati rice
  • 1 cup corn kernels
  • 1 cup chopped green beans
  • 1 red onion, sliced thinly
  • 1 yellow squash, sliced into rounds
  • 1 zucchini, sliced into rounds
  • 3 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 lemongrass stalk, minced
  • 1 white onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 1 cup cherry tomatoes, halved
  • 3 cups chopped kale leaves
  • ½ cup chopped cilantro
  • 2 scallions, minced
  • 4 pieces naan
  • 1 lime, sliced into wedges

Fresno Chile Sauce

  • 2 fresno chiles
  • 1 garlic clove
  • ½ cup rice wine vinegar
  • Salt and pepper to taste

Directions

1
Preheat the oven to 450°F. 
2
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
3
On a baking sheet, toss the corn, green beans, onion, squash and zucchini with 2 tablespoons olive oil and a big pinch of salt. Roast for 10-12 minutes, until lightly browned. 
4
Heat a skillet over medium heat with the remaining 1 tablespoon canola oil. When hot, add the garlic, ginger, and lemongrass and stir until fragrant, about 1 minute.
5
Add the diced onion and turmeric and cook until soft.
6
Add the coconut milk, vegetable stock, brown sugar, and lime leaves. Bring to a boil.
7
Stir in the lime juice, remove lime leaves, and purée until smooth with an immersion blender.
8
Return the curry to a simmer and stir in the roasted vegetables, tomatoes, and kale. Cook until the kale is wilted. Season with salt and pepper. 
9
Add all chile sauce ingredients to a blender and purée until smooth. 
10
To serve, divide the rice and curry between bowls. Top with fresno chile sauce, cilantro, and scallions. Serve with naan and lime wedges.