Creamy Coconut Summer Curry Recipe

Name: Creamy Coconut Summer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp canola oil; 1 medium red onion thinly sliced; 1 medium tomato finely diced; 2 cloves garlic, chopped fine; 1 bay leaf; 1 tsp cumin seeds; 1 tsp paprika (use red chilli powder for a hotter curry); 1/2 tsp tumeric powder; 1 tsp coriander powder; 13.5 oz. can coconut milk; 1/2 cup water; 1 medium carrot, sliced; 1 zucchini, thickly sliced; 4 oz. string beans, cut to 1 inch length; 1 large potato, diced; 1/2 tsp sugar; salt to taste; 2 tbsp chopped fresh coriander leaves

Servings: persons

2 tbsp canola oil
1 medium red onion thinly sliced
1 medium tomato finely diced
2 cloves garlic, chopped fine
1 bay leaf
1 tsp cumin seeds
1 tsp paprika (use red chilli powder for a hotter curry)
1/2 tsp tumeric powder
1 tsp coriander powder
13.5 oz. can coconut milk
1/2 cup water
1 medium carrot, sliced
1 zucchini, thickly sliced
4 oz. string beans, cut to 1 inch length
1 large potato, diced
1/2 tsp sugar
salt to taste
2 tbsp chopped fresh coriander leaves

1
1. Heat oil in a frying pan, add cumin seeds and bay leaf. Once the cumin seeds sputter add the onions and fry on medium heat until softened (do not brown).
2
2. Add tomatoes, garlic, tumeric, paprika and coriander and fry for 2 minutes, till tomatoes soften.
3
3. Add potatoes and carrots, season with salt, cook for 2-3 minutes, stirring well.
4
4. Next add zucchini and string beans, stir well. Add the water and sugar.
5
5. Cover and simmer until potatoes soften, about 15 minutes.
6
6. Finally add coconut milk and simmer for 2-3 minutes. Turn off the heat and transfer to a serving dish.
7
7. Garnish with corainder leaves, serve hot with rice.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp canola oil, 1 medium red onion thinly sliced, 1 medium tomato finely diced, 2 cloves garlic, chopped fine, and more.

Yes, Creamy Coconut Summer Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Coconut Summer Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions