Vegan Squash Curry

Vegan curry can be delicious and complex, but always seems like it’s missing some of its umami flavor because of the omission of one of the main ingredients in traditional curries: fish sauce. Which is why when we discovered Ocean’s Halo Vegan Fish Sauce made with seaweed, we had to give it a go in a vegan curry featuring squash, zucchini, and other seasonal produce. The result is fresh, flavorful sunshine in a bowl. Find Ocean’s Halo Vegan Fish Sauce at Whole Foods Market, at some WalMart locations, and at Thrive Market. Note: If you can’t find vegan fish sauce, you can substitute coconut aminos in its place. Enjoy!

For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.

VEGAN SQUASH CURRY RECIPE

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 5 servings

Ingredients

1 tbsp sesame oil

2 cloves minced garlic

1 tsp minced ginger

¼ cup finely chopped green onion

Salt, pepper, and red pepper flakes to taste

1 zucchini, sliced into half moons

1 squash, sliced into half moons

1 small red bell pepper, seeds and ribs removed, sliced into thin strips

1 small hot pepper such as a bird’s eye or hot chili pepper, seeds removed and finely chopped

½ cup dino kale, stripped and sliced into thin strips

15 ounces of chickpeas, drained and rinsed

2 tbsp soy-free yellow curry paste (I used Mekhala)

1 can coconut milk

1 tbsp vegan fish sauce(such as Ocean’s Halo)

Juice and zest of one lime

Juice and zest of one lemon

Instructions:

1. Heat a large saute pan over medium heat.

2. Add sesame oil, then garlic, ginger and green onion.

3. Season with salt, pepper and red pepper flakes to taste (add more if you like hot curry).

4. Saute until garlic becomes fragrant and slightly brown, about 3 minutes.

5. Add zucchini, summer squash, red bell pepper, hot pepper, dino kale and chickpeas and saute until squash and zucchini are soft and slightly browned.

6. Add curry paste and stir until ingredients are evenly coated in the paste.

7. Add coconut milk, vegan fish sauce, lemon zest and juice and lime zest and juice.

8. Bring to a boil, then reduce heat and allow to simmer for about 15 minutes.

9. Serve over steamed jasmine or basmati rice and top with optional garnishes such as green onion, red pepper flakes, Thai basil and sesame seeds.

RECIPE & STORY BY LIZ FETCHIN / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN

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