Veggie Loaded Red Curry

Based on https://www.washingtonpost.com/recipes/veggie-loaded-red-curry/17022/

Personal rating:

Ingredients

• 1/2 medium sweet onion, thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 1/2 small cauliflower head, cut into florets (2 cups)
• ~2 tbsp pure sesame oil
• 3 tbsp mild red curry paste
• 1 tsp ginger (or 1-inch piece peeled fresh ginger root, grated)
• 8 oz (2 cups) frozen cubed butternut squash (or frozen cubed sweet potatoes)
• 1 cup full-fat coconut milk (see Note)
• 1 cup low-sodium vegetable broth
• One 15-oz can crushed tomatoes (or tomato sauce or can of diced tomatoes)
• 1/2 tsp kosher salt
• (optional) 1 Fresno pepper, seeded and thinly sliced
• 2 oz baby spinach leaves (2 cups)
• 3 cups cooked white or brown long-grain rice
• 1 lime, cut into wedges, for serving

Recipe

• Chop the onion and bell pepper (thin slice) and cauliflower (florets)
• Heat oil in a large pot over medium heat. Add the onion, red curry paste, and ginger. Cook for 5 minutes until the onion has softened
• Add the red bell pepper, cauliflower, frozen butternut squash (or sweet potatoes), coconut milk, broth, canned tomatoes, and salt
• Cook, gently bubbling at the edges, for 13 minutes
• Add the spinach (and if using, Fresno pepper). Cook for 2 minutes
• Serve warm over rice, with a few squeezes of lime

Notes

• **Note: Thoroughly stir the coconut milk before using, to re-incorporate its fat. You’ll also use most of the remaining coconut milk from a 15-oz can in the Green Chile Mac recipe
• If adding carrots, add in when cooking the onions and sauce
• Week 3