Description
This Garden’s Vegetable Curry is a wholesome, Asian-inspired dish made with fresh vegetables, chickpeas, and coconut milk simmered in fragrant curry paste. Creamy, comforting, and nutrient-packed, it’s perfect for making the most of seasonal produce or garden harvests.
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
Instructions
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Wash and chop all vegetables. Separate Swiss chard stalks from leaves.
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Heat oil in a large pot. Sauté shallots until softened, then add garlic and cook briefly.
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Stir in curry paste with a splash of coconut milk. Cook until oil separates from paste.
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Add carrot, zucchini, green beans, chard stalks, potatoes, and remaining coconut milk. Pour in water or stock. Bring to a simmer.
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Cook until potatoes are nearly tender. Add chickpeas and Swiss chard leaves. Stir in soy sauce.
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Simmer 5 minutes until greens are wilted and vegetables are tender.
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Serve hot, garnished with fresh coriander.
Notes
- Use red or green curry paste for a spicier version.
- Swap Swiss chard with spinach, kale, or bok choy.
- Add tofu, tempeh, or lentils for extra protein.
- Try sweet potatoes or parsnips instead of regular potatoes.
- Make creamier by adding extra coconut milk or cashew cream.
- Add lime juice before serving for a citrusy kick.
- Top with toasted cashews or peanuts for crunch.
- Serve with rice, naan, quinoa, or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Simmer
- Cuisine: Asian
