Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and soft.

Incorporate the chopped garlic, minced ginger, and green curry paste into the skillet. Cook for an additional 1-2 minutes, stirring constantly until fragrant.

Raise the heat slightly and add the zucchini, yellow squash, large carrots, and red bell pepper. Cook for 5-6 minutes, stirring frequently until the vegetables start to show a slight char.

Pour in the full-fat coconut milk and vegetable broth, then stir in the peanut or almond butter and corn. Bring to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes.

While the curry simmers, combine the chopped mango, fresh cilantro, mint leaves, roasted peanuts, and lime juice in a medium bowl. Toss gently until well mixed.

Spoon the creamy Summer Vegetable Curry over a bed of fluffy white rice and generously top each bowl with the mango-cilantro salad.