Name: Garden’s Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 shallots, finely sliced; 2 garlic cloves, minced; 1 tablespoon yellow curry paste (or green, red, massaman, or panang); 1 (13.5 oz) can coconut milk; 1 carrot, sliced; 1–2 zucchinis, chopped; A handful of green beans, trimmed; 1–2 potatoes, cubed; Swiss chard (stalks and leaves separated); 1 cup chickpeas, cooked or canned; 13.5 oz water or vegetable stock; 1 tablespoon soy sauce; Vegetable oil, for sautéing

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This Garden’s Vegetable Curry is a versatile, Asian-inspired dish brimming with fresh vegetables, chickpeas, and coconut milk simmered in fragrant curry paste. Perfect for using seasonal produce or garden harvests, this curry is comforting, nutrient-packed, and easy to customize with your favorite vegetables.

Garden’s Vegetable Curry

Why You’ll Love This Recipe

This vegetable curry is a wholesome, flavorful way to enjoy fresh produce in a hearty dish. The coconut-based curry sauce is creamy, aromatic, and layered with umami depth from curry paste and soy sauce.

Quick and ready in 30 minutes
Flexible with seasonal or garden vegetables
Vegan and dairy-free
Nutrient-rich and protein-packed with chickpeas
Creamy coconut base with fragrant spices
Comforting yet light
Easy one-pot preparation
Naturally gluten-free
Perfect for meal prep or family dinners
Delicious served with rice, quinoa, or noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 shallots, finely sliced
2 garlic cloves, minced
1 tablespoon yellow curry paste (or green, red, massaman, or panang)
1 (13.5 oz) can coconut milk
1 carrot, sliced
1–2 zucchinis, chopped
A handful of green beans, trimmed
1–2 potatoes, cubed
Swiss chard (stalks and leaves separated)
1 cup chickpeas, cooked or canned
13.5 oz water or vegetable stock
1 tablespoon soy sauce
Vegetable oil, for sautéing

Directions

Wash and chop all vegetables into medium-sized pieces. Separate Swiss chard stalks from leaves.
Heat a little oil in a large pot. Add sliced shallots and cook until softened. Stir in garlic and cook briefly until fragrant.
Add curry paste and a splash of coconut milk. Stir until combined, cooking until oil separates from the paste.
Add carrot, zucchini, green beans, chard stalks, potatoes, and remaining coconut milk. Pour in water or stock and bring to a simmer. Adjust liquid depending on whether you prefer a brothier or creamier curry.
Cook until potatoes are nearly tender. Add chickpeas and Swiss chard leaves. Stir in soy sauce.
Simmer for 5 more minutes until greens are wilted and everything is tender.
Serve hot, garnished with fresh coriander.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy version: Add fresh chili or use a spicier curry paste.
Different greens: Swap Swiss chard with spinach, kale, or bok choy.
Protein boost: Add tofu, tempeh, or lentils.
Root veggie twist: Use sweet potatoes, parsnips, or turnips.
Creamier curry: Add extra coconut milk or stir in cashew cream.
Low-carb option: Replace potatoes with cauliflower.
Fresh herbs: Finish with Thai basil or mint instead of coriander.
Nutty flavor: Top with toasted cashews or peanuts.
Citrus note: Add a squeeze of lime juice before serving.
Grain pairing: Serve with basmati rice, quinoa, couscous, or noodles.

Storage/Reheating

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water or stock if the curry thickens.

FAQs

Can I use different curry pastes?

Yes—yellow curry paste is mild, but green or red curry paste works for spicier versions.

Do I need to peel the potatoes?

Peeling is optional; leave skins on for extra texture and nutrients.

Can I make this oil-free?

Yes, sauté shallots and garlic in a splash of vegetable broth instead of oil.

What protein works best in this curry?

Chickpeas are great, but tofu, tempeh, or lentils also work well.

Can I use frozen vegetables?

Yes, frozen carrots, beans, or peas can be added directly.

How can I thicken the curry?

Simmer uncovered longer, or mash a few potatoes into the sauce.

Is this curry gluten-free?

Yes, just make sure to use gluten-free soy sauce or tamari.

Can I make it ahead?

Yes, this curry tastes even better the next day as flavors meld.

Can I add fruit for sweetness?

Yes, pineapple chunks or mango add a nice balance to the spice.

What should I serve with it?

Steamed rice, naan, roti, quinoa, or noodles all pair beautifully.

Conclusion

This Garden’s Vegetable Curry is a vibrant, comforting dish that highlights the best of seasonal produce. With its creamy coconut base, fragrant spices, and customizable vegetables, it’s a nourishing one-pot meal perfect for weeknights or special gatherings. Serve with rice or bread for a hearty, satisfying dinner that’s as versatile as it is delicious.