Summer Coconut Curry

Summer Coconut Curry

Curry is great anytime of the year, even in Summer. Curry spice is a powerful digestive aid, containing a mix of different spices including coriander, turmeric, cumin, and peppers as a base (amongst others). Spicy food can fire up the digestive process and introduce heat back to the body. In addition, spicy food and healthy fats leave you feeling full and satiated. This recipe uses seasonal vegetables that are sure to leave you feeling fresh.


Prep time

10 minutes

Cook time

25 minutes

Serves 4

Tip: For extra protein, mix in your favorite tofu or replace snow peas with edamame.


  • 2 Tablespoons cold-pressed olive oil or coconut oil
  • 2 cups yellow Straightneck squash, sliced
  • 2 cups carrots, sliced
  • 2 cups green beans, halved
  • ½ cup raw cashews
  • 2 (13.5oz) can of coconut milk
  • 4-6 Tablespoons yellow curry powder
  • 1 box brown rice noodles


  1. Heat oil in a large skillet pan over medium heat.
  2. Sautee squash, carrots, green beans, and cashews in pan for 3-5 minutes.
  3. Add coconut milk and curry paste to pan.
  4. Cover pan with lid and simmer for 15-20 minutes.
  5. While curry is cooking, boil water in a sauce pan.
  6. Add brown rice noodles to boiling water for 3-5 minutes and drain.
  7. Pour curry over cooked rice noodles and serve.



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