Veggie Loaded Red Curry⚓︎

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  • 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


  • 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


  • **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