Veggie-Loaded Red Curry
Ingredients
2 tablespoons pure sesame oil
1/2 medium sweet onion, thinly sliced
3 tablespoons mild red curry paste (see headnote)
1-inch piece peeled fresh ginger root, grated (about 1 1/2 teaspoons)
1 large red bell pepper, seeded and thinly sliced
1/2 small cauliflower head, cut into florets (2 cups)
8 ounces (2 cups) frozen cubed butternut squash
1 cup full-fat coconut milk (see NOTE)
1 cup low-sodium vegetable broth
One 15-ounce can crushed tomatoes
1/2 teaspoon kosher salt, plus more as needed
2 ounces baby spinach leaves (2 cups)
1 Fresno pepper, seeded and thinly sliced (optional)
3 cups cooked white or brown long-grain rice
1 lime, cut into wedges, for serving
Directions
Heat the oil until shimmering in a large pot over medium heat. Add the onion, red curry paste and ginger and cook for 5 minutes until the onion has softened.
Add the red bell pepper, cauliflower, frozen butternut squash, coconut milk, broth, canned tomatoes and salt and cook, gently bubbling at the edges, for 13 minutes. Add the spinach and Fresno pepper, if using, and cook for 2 minutes. Taste, and add more salt to make the flavors pop, as needed.
Serve warm over rice, with a few squeezes of lime.
Notes
NOTE: Thoroughly stir the coconut milk before using, to reincorporate its fat. You’ll also use most of the remaining coconut milk from a 15-ounce can in the Green Chile Mac (see related recipe).
Nutrition
Calories per serving: 570
% Daily Values*
Total Fat: 21g 32%
Saturated Fat: 9g 45%
Cholesterol: 0mg 0%
Sodium: 1190mg 50%
Total Carbohydrates: 86g 29%
Dietary Fiber: 7g 28%
Sugar: 17g
Protein: 12g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g