I mean, you can never go wrong with curry but this tops it all. On a scale from 1-10 this would easily be an 11! Yeah, I know what you are thinking, Curry is something for winter and colder days to cozy up. Well, yes it is but it at least is as good in summer. With those fresh ingredients, this is the perfect summer dinner!
A curry love
Curry Is seriously one of my favourite meals. Ever. First of all, it is super easy to make, secondly, it tastes amazing, it is super healthy, so comforting and just good. And you can never go wrong with it. If you have been following me around here for a little while you probably know this because I have several curry recipes on the blog already including a curry noodle soup (one of the best recipes on the blog!!), a super easy 20 minute green curry and a creamy lentil dhal which is kind of similar to a curry but not quite the same. But this curry is different.
What makes this curry different?
It is a summer inspired one! Also, usually when making curries I add in every possible vegetable. But in here I kept it rather simple. Why? That way you can really focus on the flavours. So what then is in there? As for vegetables we are using summer squash. Summer squash is very similar to zucchini, just a little bit more intense. Besides summer squash the only veggies are mushrooms (just regular porcini mushrooms, I think they go very well with anything) and some spinach for some vitamins and a nice pop of colour.
Doesn’t sound too fancy yet, I know. But the real fancy part, which makes this curry is the pineapple. While this may sound a little strange to some, it actually is a thing. When I go to our favourite traditional Thai restaurant and order a curry it most of the time comes with fruit in it. This is not unusual. Sometimes it is pineapple or even lychee. This honestly adds such a nice flavour to it.
The key to the best curry
While it is easy to make a curry it is not easy to make a good one. Sometimes it turns out not as flavourful or creamy as you’d want it to be. Making a good curry starts with using a good curry paste. You can make one at home ( I have never tried it but I cannot imagine it to be super difficult) or buy one at your supermarket or local asian grocery store. What I always watch out for is that it is a Thai brand. You can really taste the difference.
Another key is the preparation: to make the curry make distribute evenly in the curry I like to combine it with the coconut milk beforehand. Therefore I use about half of the coconut milk and whisk it together until it is creamy. That thins out the curry paste and won’t leave you with chunks of it in the curry.
My last (but important) tip is to sauté the coconut milk and curry paste mixture at the beginning. That really helps to bring out the flavour and actually makes a difference. I mean all of those tip are not very complicated but small changes make a big difference.
Ideal summer food
It is true, usually curry is more of a warming food. But the pineapple makes it really fresh. Also, you can serve it cold over some rice, with some naan, or with a salad. Curry actually works great for meal prep so you can serve it in the fridge (which actually enhances the flavours) and eat it cold. Also great for a nice summer picnic.
I hope that you will love and enjoy this recipe as much as I do.
Summer squash, pineapple and chickpea curry
Not your classic curry but one with an amazing summer twist! A real esssential for summer!
What you will need
- 600 g chickpeas from the can
- 100 g yellow curry paste
- 400 ml coconut milk
- 2 summer squash (yellow zucchini)
- 1/2 pineapple
- 2 handful spinach
- 250 g mushrooms
- 1 tbsp oil
- rice or naan to serve with
- 50-100 ml water
Drain and rinse the chickpeas. Cut the summer squash into bite sized pieces. Slice the mushrooms. Combine half of the coconut milk with the curry paste in a bowl until a smooth aqnd creamy consistency is reached and everything is well combined.
heat up the oil in a large pot. add the curry coconut mixture and sautée for 1 minute. then add in the mushrooms and summer sqash. Let it fry for about 4 minutes. Ad the water, chickpeas and pineapple and the rest of the coocnut milk. Bring to a boil and let simmer for about 10-15 minutes. Just before serving stir in the spinach.
Then garnish with the cilantro and serve with rice or naan!
Katie // Une Petite Cusiniere