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

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<


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