Healthy & Delicious Curries to Cook with Seasonal Summer Produce

by Rohit Bumrah Writter

Summer in India sees a bounty of fruits and veggies. The regional farmers often reap a bounty of okra, eggplant, zucchini, summer squash, cucumber, and tomatoes during this season. A curry or stew is the best way to add nutrients to your diet.

A scrumptious bowl of curry with a side of steamed brown basmati rice with some raita is the ideal summer meal. Looking for some healthy summer curry recipes to cook this season? Check out these recipes:

Cabbage & Potato Curry

In a pan, sauté 1 dried red chili, 1 bay leaf, cumin seeds, coriander seeds, and some ground turmeric. Add ginger & garlic paste and chopped tomatoes. Add the chopped cabbage and potatoes. Sauté for a few minutes and add 1 cup of water. Cover the lid and let it simmer on low heat. Add green peas and continue to cook. Garnish with chopped coriander leaves. Serve this curry with brown rice. To increase brown rice benefits, simply soak the rice overnight in warm water.

Okra & Pumpkin Curry

Start with chopping some vegetables like okra and pumpkin. Sauté some garlic and ginger in olive oil. Add onions and sauté until browned. Add tomatoes and veggies. Add turmeric, ground cumin, coriander, salt, and pepper. Add chopped green chilies and coriander. Cook on low heat until the vegetables are tender. Serve this delicious okra curry with some whole wheat flatbread.

Drumstick & Coconut Curry

To make the curry paste, mix grated coconut, jeera, green chilies, and water. In a pan, sauté fennel seeds, bay leaf, red chili, cumin, turmeric, and curry leaves. Add the curry paste along with drumsticks, beans, and peas. Cook in gentle heat for 15 minutes. Finish with some crispy curry leaves. Serve this curry with a side of coconut rice.

Chickpea & Zucchini Curry

Start with sautéing ginger, garlic, and onions in coconut oil. Add a halved cinnamon stick, bay leaf, chopped green chilies, coriander powder, curry powder, and sweet paprika. Add salt, pepper to taste and pour in 200 ml of coconut milk. Add 200 ml of vegetable stock and let it simmer on low heat for 25-30 minutes. Add in 300 gm of cooked chickpeas and cook for another 15 minutes. Add 1 chopped green zucchini. Garnish the curry with some chopped cilantro leaves and a splash of lemon juice. Serve hot garnished with fresh cilantro leaves. This curry is best eaten hot with a side of steamed rice.

These seasonal curries not only taste delicious but brimming with health benefits. Eating seasonal helps to boost your immunity and improve your health. You can prepare these curries in a big batch and store it for later.