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30-Minute Summer Vegetable Red Curry

Vegetarian red curry made in only 30 minutes! Yellow squash, zucchini, potato, carrot, and bell pepper are stewed in aromatic coconut milk for a filling yet healthful meal.

Red curry in a hurry! Speedy quick! Lightning fast! Super healthful and simple!

30-Minute Summer Vegetable Red Curry | #vegan #vegetarian #healthy #glutenfree

Back when I was in Bend at the beginning of the summer, the man stallion and I ate lunch at a cafe just before driving back to Reno. The cafe had all sorts of sandwich and salad options, but I was instantly drawn to the red curry. It came out so fresh and tasty, I knew I needed to recreate it at home, and best of all: I knew it would be easy to do so.

Using in-season summer vegetables, coconut milk, and red curry paste, you can make this healthful meal in a flash. My carnivorous friends: you can easily add chopped chicken breast, shrimp, or pork to this recipe for some animal protein.

30-Minute Summer Vegetable Red Curry | #vegan #vegetarian #healthy #glutenfree

Speaking of customizations, lets talk…

Options for Recipe Change-Ups:

  • You can use this recipe as a gateway to all your 30-minute curry needs using any in-season veggies. Consider incorporating any winter squash (such as butternut kabocha, acorn, etc.), sweet potato, bok choy, tomato, fennel, broccoli, cauliflower, etc.
  • Add spinach, chopped kale or chard for some extra superfood infusion.
  • To make this a well-balanced meal, add plant-based or animal-based protein of choice, such as your favorite beans, tofu, egg, chicken, or shrimp.

I developed this recipe in partnership with Kroger. You can find it on their Inspired Gathering site, along with a plethora of other tasty seasonally-inspired recipes.

This recipe was origionally posted on Kroger’s Inspired Gathering site

30-Minute Summer Vegetable Red Curry | #vegan #vegetarian #healthy #glutenfree

30-Minute Summer Vegetable Red Curry

Yield: 3 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

30-Minute Summer Vegetable Red Curry



  1. Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
  2. While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
  3. Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
  4. Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
  5. Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.
Nutrition Information
Serving Size 1 g
Amount Per Serving Unsaturated Fat 0g

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Thursday 24th of June 2021

I’ve made this curry quite a few times and it’s really good. I want to make it tonight, but discovered I only have a can of reduced fat coconut milk. Can I sub that for the full fat?


Sunday 27th of June 2021

@Julia, it was still really good! My daughter is vegetarian and she loved it!


Thursday 24th of June 2021

Hi Sue! I've made curry with light coconut milk before and thought it was tasty! Not quite as luxurious as the full-fat, but still very palatable. :) xoxo


Tuesday 21st of April 2020

This was the best recipe I have made since we were quarantined and I have made quite a lot! I added Kale which added a hardiness and one seeded jalapeño cut up which added just the right amount of heat. My family really loved it too! It was a warm and comforting dinner! It made enough for three of us for dinner and a very large lunch for one tomorrow! Thank you!

Jennifer Butterworth

Saturday 30th of May 2020

My new favorite curry recipe!!! I added sweet corn and I was going to add spinach but time. I may need tp put less red curry for some of my family members, but it was perfect for me. Thank you so much for this go-to recipe.

Kelly Mcculloch

Monday 9th of September 2019

I had never had curry before but Omg I’m in love!! Awesome recipe!!


Tuesday 10th of September 2019

I'm so happy to hear it, Kelly!! xo


Wednesday 31st of July 2019

How many does this serve?


Thursday 1st of August 2019

Hi Regina,

The curry serves 3 comfortably. If you add some protein (either plant-based or animal), it can serve 4 :D


Tuesday 11th of October 2016

That's real food! Yum!!

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