Veggie-Loaded Red Curry 3.000

Justin Tsucalas for The Washington Post; food styling by Nichole Bryant for The Washington Post

Plant-Powered Newsletter Jun 18, 2019

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.

Want to add more protein? Stir in chopped chicken breast after cooking the onion, and heat until cooked through before adding the veggies.

This recipe is from Week 3 of Voraciously's Plant Powered newsletter. Sign up at wapo.st/plantpoweredguide.

Make Ahead: 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.

Where to Buy: 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.


Servings:
3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 servings

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

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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.

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).

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Recipe Source

From Sonja Overhiser and Alex Overhiser, of ACoupleCooks.com.

Tested by Sonja Overhiser and Alex Overhiser.

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