Summer Vegetable Curry

(Gluten-Free, Vegan | Paleo-Friendly) I got the most gorgeous variety of summer vegetables from my Kent Veg Box that were screaming to be made into a curry! I should warn you though, this recipe is so rich, creamy and flavourfully yummy, you’ll likely want more than one helping. That may have happened to me on this cold summer day…

Don’t worry too much if you don’t have the exact vegetables I made this deliciousness with –just use what’s in your fridge and have fun experimenting! Enjoy! x

Summer Vegetable Curry

  • 2 Tbsp extra virgin olive oil (or coconut oil)
  • ½ yellow ball squash, chopped
  • ½ large head of cauliflower
  • ½ small aubergine
  • 2 small courgette (zucchini)
  • 3-4 large carrots
  • 2 Tbsp garam masala
  • 1 Tbsp coriander powder
  • 2 tsp paprika
  • 500 ml (2 cups) vegetable broth
  • 2 cans coconut milk
  • 5 Tbsp onion powder (or 2 onions, cooked until soft)
  • 1 Tbsp garlic powder (or 3 garlic cloves, minced)
  • 1 tsp ginger powder (or thumb-sized piece of fresh ginger)
  • 300g (1.5 cups) red lentils, rinsed (no need to soak them)
  • 3 large tomatoes, quartered
  • ½ lemon
  • Handful of fresh herbs such as basil, coriander (cilantro) or mint
  • Salt and pepper to taste


  1. Preheat oven to 200C (400F).
  2. Throw all of chopped veggies (squash, cauliflower, aubergine, courgette and carrot) into a large roasting pan and top with olive oil, garam masala, coriander and paprika. Stir to coat evenly and put in oven.
  3. Bake for 25-30 minutes, stirring every 10 minutes until evenly roasted to perfection.
  4. While veggies are roasting, put vegetable broth, coconut milk, onion, garlic and ginger into a large, wide sauce pan and bring to a simmering boil. (Note, if you have fresh ginger, onion and garlic (which is better, I just didn’t have!), firstly fry 1 Tbsp coconut oil over medium heat with 2 large onions (diced), 2 thumb-sized pieces of fresh root ginger grated and 6 large garlic cloves (minced and diced) for 10 minutes until soft. Then add vegetable broth and coconut milk).
  5. Add the rinsed lentils and stir well. Keep an eye on the liquid levels and add as needed so that the lentils don’t stick and burn at the bottom.
  6. After veggies are done roasting, throw them into coconut milk, broth and lentil goodness.
  7. Add tomatoes and squeeze half a lemon in (I just left the whole lemon in the curry after I squeezed out the juice –because why not?)
  8. Throw your handful of fresh herbs (I used basil) into the mix.
  9. Season with salt and pepper to taste.

Tip: Serve on a bed of kale or other green goodness. You can of course serve with rice -or however you prefer to eat your curry, but the lentils are so filling, there’s really no need for rice! Also, this recipe makes quite a lot of curry. Feel free to freeze it and enjoy later if needed. Vegetable Summer Curry

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