Tomato-Coconut Curry with Yellow Squash, Corn, and Kale

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This flavorful dish celebrates our summer vegetables and local tree fruit, stewed in a curry-flavored broth of coconut milk. The basmati rice has an interesting, nutty flavor and is a nice pairing for this traditional Indian dish.


  • 3 tablespoons extra-virgin olive oil
  • 1 large sweet organic onion, cut into thick ribs
  • 2 large cloves organic garlic, chopped
  • 3 large organic tomatoes, cut into thick wedges
  • 4 organic yellow summer squash, cut into thick slices
  • 1 small hot pepper, minced
  • 1 small bunch organic kale, Toscano or other
  • 2 cups fresh corn kernels, from about
  • 2 ears of corn
  • 1 1-inch piece fresh ginger, peeled, and minced
  • Salt and pepper
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 2 cups light coconut milk
  • 1 ripe organic peach, pitted and chopped
  • 1 medium organic apple, Granny Smith or other, cored and chopped
  • ½ cup chopped almonds
  • cups cooked organic basmati brown rice


    Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, tomatoes, squash, hot pepper, kale, corn, ginger, salt, pepper, turmeric, and curry powder. Stir to coat. Cover and cook for about 15 minutes, stirring occasionally until the vegetables have softened and released some of their liquids. Add the coconut milk, peach, apple, and almonds. Cook, uncovered, at a low-medium boil for about 10 minutes, stirring frequently, until the vegetables are softened to your preference. Taste for seasonings. Serve over the cooked basmati rice.