5 Best Summer Curries to Spice It Up

When the days are long and the nights are warm, the last thing you want is a heavy meal. But that doesn’t mean you need to skip on flavour! These five summer curry recipes are light, vibrant and full of spice - perfect for those balmy evenings when you want something satisfying, fresh, and simple.

So grab your pan, roll up your sleeves and let’s spice it up.

 1. Coconut Chickpea Curry

Creamy, comforting, and bursting with tropical flavour - this one’s a classic.
Loaded with protein-rich chickpeas, coconut milk, and plenty of fresh coriander (optional, depending on which side of the great coriander debate you’re on). It’s a quick weeknight favourite that tastes even better the next day.

Ingredients:

• • 1 tbsp coconut oil

  • 1 onion, finely diced

  • 2 garlic cloves, minced

  • 1 tbsp grated ginger

  • 1 tbsp curry powder

  • 1 can chickpeas, drained

  • 1 can of coconut milk

  • 1 cup baby spinach

  • Juice of half a lime

Method:

1. 1. Sauté onion, garlic and ginger until fragrant.

   2. Stir in curry powder, chickpeas and coconut milk.

   3. Simmer for 10–12 mins until thickened.

   4. Stir through spinach and lime juice before serving.

Our Tip: Freeze leftovers in our Silicone Freezer Moulds for easy lunch portions later in the week.

 2. Eggplant & Tomato Curry

A light, summery twist on a comforting classic. The roasted eggplant gives a smoky depth that pairs beautifully with ripe tomatoes and spices.

Ingredients:

• • 2 eggplants, diced

  • 2 tbsp olive oil

  • 1 onion, sliced

  • 2 garlic cloves, minced

  • 1 tsp cumin seeds

  • 1 tsp garam masala

  • 2 cups chopped tomatoes

  • ½ cup coconut milk

Method:

1. 1. Roast eggplant cubes in olive oil until soft and golden.

   2. In your pan, sauté onion, garlic and cumin until fragrant.

   3. Add roasted eggplant, tomatoes and garam masala.

   4. Simmer with coconut milk until rich and creamy.

Our Tip: Keep your spices fresh. Store them in our Glass Spice Jars to protect flavour and keep your pantry looking beautiful and organised.

3. Sweet Corn & Zucchini Curry

Bright, buttery and fresh - this one’s like sunshine in a bowl. Great served over rice or with flatbread.

Ingredients:

• • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 1 zucchini, grated

  • 1 cup corn kernels (fresh or frozen)

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 can of coconut cream

  • Salt & pepper to taste

Method:

1. 1. Cook the onion in olive oil until soft.

   2. Stir through zucchini and corn.

   3. Add spices, then pour in coconut cream.

   4. Simmer for 10 mins until thick and golden.

S&S Tip: Shop smart (and plastic-free). Take our Bulk Food Bags to your local market or bulk store to refill your spices - no plastic packets, no waste.

 4. Green Lentil & Cauliflower Curry

Protein-packed and light, this curry is perfect for meal prep. It’s hearty enough to fill you up but won’t weigh you down on warm nights.

Ingredients:

• • 1 tbsp coconut oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 tbsp curry paste (green or yellow)

  • 1 cup green lentils, cooked

  • 1 cup cauliflower florets

  • 1 cup vegetable stock

  • ½ can coconut milk

Method:

1. 1. Sauté onion and garlic in coconut oil.

   2. Stir through curry paste and lentils.

   3. Add cauliflower and stock; simmer for 15 mins.

   4. Finish with coconut milk and season to taste.

S&S Tip: Reheat & eat: Our Glass Containers are oven-safe, so you can go straight from fridge to hot lunch - no plastic, no fuss.

5. Lemongrass & Pumpkin Curry

This Thai-inspired curry is fragrant, zesty and full of summer energy. Lemongrass gives it that light citrus kick while pumpkin brings creaminess without the heaviness.

Ingredients:

• • 1 tbsp coconut oil

  • 1 onion, finely chopped

  • 1 stalk lemongrass, bruised

  • 2 tbsp Thai red curry paste

  • 2 cups pumpkin, diced

  • 1 can of coconut milk

  • Fresh basil to serve

Method:

1. 1. Fry onion and lemongrass in coconut oil.

   2. Add curry paste and stir until aromatic.

   3. Add pumpkin and coconut milk.

   4. Simmer for 20 mins until pumpkin is tender.

S&S Tip: Store & stack, our Glass Pantry & Containers are perfect for storing sauces, pastes and pre-chopped veggies ready for curry night.

Whether you’re meal-prepping for the week or cooking up a summer dinner for friends, these curries prove that flavour and sustainability can go hand-in-hand.

From non-toxic cookware that makes cooking easy to reusable containers that keep food fresh - our kitchen products are made to help you cook, store and enjoy, waste-free.

Explore our Kitchen Essentials - HERE