SUMMER VEGETABLE CURRY! THE CREAMIEST AND EASIEST WAY TO EAT UP ALL YOUR SUMMER VEGGIES.
Soup in the summer you are probably thinking I am crazy because its so hot outside but I have been dreaming about traveling so I thought we could travel through our taste buds! Does that sounds like fun? This week we are off to India the curry capital of the world! Your tastebuds will be transported through flavor with out having to leave you couch (although most of us I am sure are wanting too).
Curries are awesome for weeknight meals because they cook up quickly, but still have a ton of flavor, almost like they’ve been simmering all day. This particular curry only takes about 10 minutes of prep and about 20 minutes of cooking time so you can easily have on the table in less than 30 minutes.
It’s hearty bowl full of deliciousness, loaded this with onion, carrots, zucchini, eggplant, red bell peppers, grilled corn, garlic, ginger and cauliflower rice. I love to use Thai Kitchen’s Red curry paste which has an incredible depth of flavor and really makes this dish taste like it has been cooking for hours.
Layered with flavor and texture this curry will satisfy all everyone at the table! I love to serve it with coconut lime and cilantro cauliflower rice!