One-Pot Healthy & Wholesome Summer Curry Meals

brown rice

We often think that summer meals are all about salads and lemonades. This notion can be farther away from the truth. We must focus on eating a wholesome meal irrespective of the season. What is more wholesome meal than a bowl of curry? Check out these summer curry meals made with seasonal ingredients under 45 minutes.

Thai Green Veggie Curry:

Start with chopping some winter vegetables like beans, mushroom, broccoli, and baby corn. Sauté some garlic and ginger in olive oil. Add onions and sauté until browned. Add all the assorted veggies. In a food processor, blitz coriander, lemongrass, kaffir lime, galangal and ginger. Add the green curry paste and coconut milk. Set it to a gentle simmer. Serve hot with jasmine rice.

Coconut Zucchini Curry:

Start with sautéing ginger, garlic, and onions in coconut oil. Add a bay leaf, chopped green chilies, coriander powder, curry powder, and sweet paprika. Add chopped zucchini, salt, pepper to taste and pour in 200 ml of coconut milk. Add 200 ml of vegetable stock and let it simmer on low heat for 25-30 minutes. Add in 300 gm of cooked chickpeas and cook for another 15 minutes. Stir in some baby spinach leaves. Finish the curry with fresh cilantro leaves and a splash of lemon juice. Add some brown basmati rice in a bowl and pour some curry over it.

Lentil & Summer Veggie Curry:

This vegetable curry is bursting with seasonal summer flavors. Start with cooking red lentils. Sauté some ginger and grated fresh garlic in olive oil. Add one chopped red onion and allow it to caramelize. Add coriander, cumin, paprika powder, salt and pepper to taste. Now, add chopped celery, carrots, broccoli, zucchini, and cooked lentils. Add 500 ml of vegetable broth and let it simmer for 20 minutes on low heat. Add some fresh thyme leaves. Add some spinach just before turning off the heat. Garnish with some fresh coriander leaves and serve hot with steamed rice

Three Veg & Pineapple Curry:

In a pan, sauté fennel seeds, bay leaf, green chili, cumin, turmeric, pineapple, and curry leaves. Add chopped zucchini, broccoli, peas, and coconut milk. Cook in gentle heat for 30 minutes. Finish with some crispy curry leaves. Serve hot with cumin rice on the side.

To make a wholesome bowl, add some cooked rice, or quinoa. Top it with a few ladles of this curry. Add a dollop of yogurt and a wedge of lime. Sprinkle some fresh herbs like coriander and enjoy delicious curry meals.

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