Spicy Summer Vegetable Curry with Toasted Coconut & Cilantro Rice

Spicy Summer Vegetable Curry

with Toasted Coconut & Cilantro Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce. Tonight’s highlights creamy fairy tale eggplants, fresh corn, and bell pepper (yours may be green or purple), which we’re sautéing together before adding in the ingredients for our yellow curry and coconut sauce. Sprinkled on top, pan-toasted coconut flakes make for a delightfully crunchy, nutty-sweet garnish, elevating the dish to gourmet heights.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Summer Vegetable Curry with Toasted Coconut & Cilantro Rice
Title
time-saving
tips & techniques
Green Bell Pepper
Coconut Milk
Garlic
Cilantro & Mint
Corn
Cremini Mushrooms
Lime
Yellow Curry Paste
Golden Mountain Sauce
Dried Coconut Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the mushrooms. Cut the eggplants into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Peel and roughly chop the garlic. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

Toast the coconut flakes:
2 Toast the coconut flakes:

Heat a large, dry pan on medium-high until hot. Add the coconut flakes; toast, stirring frequently, 2 to 4 minutes, or until crispy and fragrant. Turn off the heat and transfer to a plate. Immediately season with salt. Wipe out the pan.

Cook the rice:
3 Cook the rice:

While the coconut flakes toast, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Start the curry:
4 Start the curry:

While the rice cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and eggplants. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the corn, pepper, and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant.

Finish the curry:
5 Finish the curry:

To the pan, add the coconut milk (shaking the can just before opening), lime leaf, Golden Mountain sauce, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 7 to 8 minutes, or until the mixture is slightly thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Carefully remove and discard the lime leaf.

Finish & plate your dish:
6 Finish & plate your dish:

Stir the cilantro into the pot of cooked rice. Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished curry. Garnish with the mint (tearing any larger leaves just before adding) and toasted coconut flakes. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Spicy Summer Vegetable Curry

Prepare the ingredients:
How To: Cut Corn Kernels off the Cob
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the mushrooms. Cut the eggplants into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Peel and roughly chop the garlic. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

2 Toast the coconut flakes:

Heat a large, dry pan on medium-high until hot. Add the coconut flakes; toast, stirring frequently, 2 to 4 minutes, or until crispy and fragrant. Turn off the heat and transfer to a plate. Immediately season with salt. Wipe out the pan.

Toast the coconut flakes:
Cook the rice:
3 Cook the rice:

While the coconut flakes toast, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

4 Start the curry:

While the rice cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and eggplants. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the corn, pepper, and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant.

Start the curry:
Finish the curry:
5 Finish the curry:

To the pan, add the coconut milk (shaking the can just before opening), lime leaf, Golden Mountain sauce, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 7 to 8 minutes, or until the mixture is slightly thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Carefully remove and discard the lime leaf.

6 Finish & plate your dish:

Stir the cilantro into the pot of cooked rice. Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished curry. Garnish with the mint (tearing any larger leaves just before adding) and toasted coconut flakes. Serve with the remaining lime wedges on the side. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6