from the Washington post:
Veggie-Loaded Red Curry
This vivid curry makes eating a pile of veggies taste like pure indulgence. The key to the nuanced flavor here is red curry paste, which you can use for impromptu stir-fries and noodle bowls in the weeks ahead.Find red curry paste in the international foods aisle in most grocery stores. The intensity of curry pastes can vary; this recipe calls for a mild red one. If the heat level of your store-bought curry paste is not indicated, taste before using and adjust the amount as needed.
Want to add extra protein? Stir in chopped chicken breast after cooking the onion, and heat until cooked through before adding the veggies.
Make the curry in advance or refrigerate leftovers for up to 2 days; reheat on the stove top. To reheat cooked rice, add a splash of water and reheat over medium-low heat in a covered pot until warmed and moist.
For nutritional information and easy printing and scaling, view this recipe on washingtonpost.com/recipes.
Ingredients
3 servings
Prep time: 10 minutes. Cook time: 20 minutes.
2 tablespoons pure sesame oil
1/2 medium sweet onion, thinly sliced
3 tablespoons mild red curry paste
1-inch piece peeled fresh ginger root, grated (about 1½ 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
Steps
This recipe is about as easy as it gets. To start, 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.
And that’s … it. You’re done. Really! 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-ounce can in the Green Chile Mac recipe.