Vegetable Red Curry

Inspired by classic Thai curry recipes, an abundance of vegetables are simmered in a umami-rich and tangy red curry sauce. You can make your own red curry paste for the freshest flavor and also so you can control the spice level. Or if you’re short on time, pick up a jar or can of curry paste in the Asian section of your local market.

2 tablespoons coconut or olive oil

1 onion, sliced

3 carrots, peeled and cut on a bias

1 1/2 cups baby potatoes, cut in half or quarters

2 teaspoons salt

1/2 cup mini bell peppers, quartered

1-inch piece of ginger, peeled and minced

3 garlic cloves, minced

3 tablespoons red curry paste

2 14.5-ounce cans coconut milk

1 tablespoon brown sugar

1/2 cup broccoli florets

1/2 cup cauliflower florets

1/2 cup snow peas, halved

1 tablespoon fish sauce

Juice of 1/2 lime

Freshly ground black pepper

Cooked white rice

Toasted flatbread

Lime wedges

Cashews, roughly chopped

Fresh cilantro

Heat oil in a Stew Pot over medium heat. Add onion, carrots, potatoes and salt. Cook, stirring occasionally until vegetables are slightly tender, about 5-6 minutes.

Add bell peppers, ginger, garlic, and curry paste and stir to combine. Toast the spices until fragrant, about 2-3 minutes. Add coconut milk and brown sugar and bring to a simmer. Add broccoli and cauliflower, and continue simmering until all vegetables are tender, about 10-12 minutes. Add snow peas and cook for 1-2 minutes longer.

Turn off heat and add fish sauce and lime juice. Season to taste with additional salt if needed and pepper. Serve bowls of the curry with rice and flatbread, and garnish with lime wedges, cashews, and cilantro.