This quick vegetarian curry from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is a great way to use a CSA’s bounty of eggplant and summer squash. Feel free to change that lineup depending on your haul. You can eat the curry as is, or ladle it over cooked noodles or rice to add some heft.
Recipe information
Yield
4 servings
Ingredients
4
1
2
⅓
2
1
8
1
Preparation
Step 1
Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
Step 2
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.
Step 3
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
Step 4
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
Leave a Review
Reviews (35)
Back to TopLoved this and thought it was quite flavourful! I did add a few things based on other comments: curry powder and garlic and a bit of jalapeño. Made it with zucchini, carrots, cauliflower and tofu. Really delicious and super easy. Definitely will be adding to the meal plan rotation.
Anonymous
Toronto, ON
6/10/2024
Seems like it depends on the curry paste you use because this recipe definitely was NOT bland when I made it - had a kick to it. Would add only coconut milk and no water though next time. Very healthy and filling.
Anonymous
6/6/2023
So, I was expecting this to be super bland according to other reviews, but this was spicy! I think it's heavily dependent on the curry paste you use. In my experience Thai brand curry paste is quite tasteless no matter how much you throw in. I used Mekhala paste and that had a good kick to it. I was concerned about the curry paste burning entirely at the bottom of the pan (and a lot of it did), but I added the coconut milk and was able to scrape most of what burned off. Would probably be better to brown the veggies and then add the curry paste in the last couple of minutes
Anonymous
San Francisco, CA
6/24/2022
I saw the reviews saying it was bland, but didn’t make alterations until towards the end. I did add more vegetables though (head of cauliflower & a red bell pepper) so I upped the curry paste & coconut milk a bit. And I cooked it slightly longer for the cauliflower. After it had simmered in the coconut for a few minutes I tasted it. I don’t think it was super bland, but my boyfriend and I both like LOTS of seasoning no matter what we are eating. I pretty much dress up every recipe I make. I added fish sauce, sriracha, ground ginger, garlic powder, paprika, curry powder, and more salt. I think it is perfect after that! I think this is a really great base recipe that has tons of room for customization & it is pretty quick & easy!
Anonymous
South Carolina
3/21/2021
I ended up making several tweaks to this and thought it came out good! Used green curry paste instead of red, and substituted carrots for eggplant. I didn't really have a problem with blandness like others mentioned, though I think if I were to make this again I'd add a hot pepper of some kind because I think it'd really benefit from some spiciness.
Anonymous
Chicago
10/6/2020
I found this to be quite bland. Maybe I used a bad curry paste or used too many veggies to be properly flavored.
Anonymous
Easthampton, Ma
8/30/2020
I don't understand this recipe at all. How are you supposed to add curry paste and then brown the vegetables, without burning the curry paste in the bottom of the pan?
Anonymous
Brooklyn
8/19/2020