Summer’s best vegetables come together in this Indian-Thai fusion curry. Serve this tasty summer vegetable curry over rice to soak up all that delicious sauce!
Hey hey! Who watched the eclipse yesterday?! Anyone get to see totality? We saw 80% here, which was really cool. I kept running inside to watch the live coverage of the areas in totality and then I’d run back out to look at it here. Oh, and if you’re wondering, don’t worry – I had the special glasses!
While it didn’t get dark here, it did get a little darker out… it looked similar to when a storm is moving in. The temperature dropped quite a bit, too!
Alright, let’s talk about my newest obsession: tofu. If you wrinkled your nose at that one, hear me out. If I can get my husband to eat tofu, I’m pretty sure I can convince all the other tofu-haters to give it a chance!
I’ve always been a tofu fan, but it’s not something I used at home very often. Until now! I can’t seem to get enough of it and have been using it in so many different dishes.
There are few things I love more than a good curry. I love Thai-style curries AND Indian-style curries. I love them both so much that I decided to do a little fusion of both. I took my favorite components from both to get this summer vegetable curry… and it’s a winner!
The base for this fusion curry is yellow curry paste, which brings in lots of Thai flavors. I like to make my own using this recipe and keep it on hand for whenever the curry craving strikes. As for the Indian components, the tofu gets tossed with turmeric, garam masala, and coriander before stir-frying it until crispy. I also blended some plum tomatoes into the curry sauce to add some more sweetness and be reminiscent of a tikka masala recipe I once made.
For the rest of the veggies, we have roasted eggplant, super sweet cherry tomatoes, and fresh green beans. All of which came from my garden… hence the name “summer vegetable curry”. 😉
I’ve made this curry 3 times in the last month. The first time I was out of coconut milk so I used half and half. The second time I tried it with the coconut milk and found I preferred it with the half and half. If you want this to be vegan, use coconut milk. It’s still really good, but I found I preferred the richness of the half and half.
If you really don’t want to use the tofu, you can use your favorite protein. Chicken or shrimp would be perfect. Or, if you still want it to be vegetarian, just add another vegetable or more of all the veggies in the recipe.
I served my vegetable curry over rice and a side of homemade gluten-free naan. (I’m still working on perfecting that recipe!)
Have a great week, y’all! Go make some curry! 😊
- Extra-Firm Tofu*, cubed
- 1 Eggplant, cubed
- 2 Tablespoons Extra-Light Olive Oil, divided
- Salt & Pepper
- 2 Small Cloves Garlic, peeled and chopped
- 3 Roma Tomatoes, large dice
- 2 Tablespoons Yellow Curry Paste*
- ½ Cup Water
- 2 ½ Cups Half and Half*
- ¼ Teaspoon Turmeric
- ¼ Teaspoon Garam Masala
- Pinch of Coriander
- 1 Tablespoon Ghee*
- 1 Cup Thinly Sliced Green Beans
- 1 Cup Cherry Tomatoes, halved or left whole if they are small
- 1 Lime, juiced
- 1 Tablespoon Coconut Sugar, or brown sugar
- Hot Cooked Rice, for serving
- Cilantro Leaves, for garnish
- Lay the cubed tofu out on a baking sheet covered two layers of paper towels. Top with another layer of paper towels and then another baking sheet. Place something on top (like a sugar canister or something similar) and let it sit for 20 minutes to press out any excess moisture.
- Meanwhile, preheat the oven to 425º.
- On a baking sheet, toss the eggplant with 1 tablespoon of the oil and season with salt and pepper. Roast the eggplant for 10-15 minutes, or until golden brown and tender.
- In a small saucepot, heat 1 tablespoon of olive oil and add in the garlic and tomatoes. Sauté the garlic and tomatoes until fragrant and the tomatoes begin to give off juices. Stir in the curry paste and water and bring to a simmer. Allow the curry mixture to simmer for 10 minutes. Puree the mixture using an immersion blender or pour it into a blender and blend until smooth. Set aside.
- In a medium bowl, combine the tofu cubes with the turmeric, garam masala, and coriander. Toss to coat.
- Heat a large skillet or wok over high heat. Melt the ghee and add in the tofu, making sure it’s in an even layer (you may need to do this in batches). Stir-fry the tofu until golden brown and crisp on all sides, about 3-5 minutes. Transfer the tofu to paper towel-lined plate and set aside.
- Add the green beans to the wok or skillet and stir-fry until crisp tender, about 1 minute. Add in the cherry tomatoes and toss for 30 seconds.
- Add in the tofu, eggplant, and curry sauce. Bring the mixture to a low simmer until everything is heated through.
- Finish the curry off with lime juice and sugar before serving over hot cooked rice and topping with cilantro.
- *You can also use chicken or shrimp if you don't want this vegetarian. You could also add another vegetable if you didn't want to use the tofu.
- *Use coconut milk and olive oil to make this vegan