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This Winter Vegetable Curry is a healthy and delicious start to eating right in the new year. Made with fresh and seasonal ingredients, its sure to please.
I love that this little dish is so beautiful and has so much flavor. All the colors of the rainbow, which is how you know its the healthiest and best kind of recipe. You can eat this Winter Vegetable Curry as a soup (there’s quite a bit of sauce that happens while making it) or serve over rice for an extra hearty meal. I personally love it over right because of the added texture. You can keep it as is or add some red pepper flakes to pack on the heat. Totally up to you! So delicious, gorgeous, and flavorful. Vegetarian meals don’t have to be boring. They can be vibrant and fun! You’ll never miss the meat.
For the veggies, I chopped up some butternut squash, carrots, parsnips (who knew I loved parsnips!), onion, and sweet peppers. You could really add any of your favorite vegetables, and even make this throughout the year with whatever’s in season. It couldn’t be easier! Don’t let anything about this dish intimidate you. SO EASY!
Here’s to 2018 and making little substitutions here and there to eating healthy. It’s not too hard. We can do it!
Enjoy.
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Winter Vegetable Curry
Ingredients
- 2 tablespoons vegetable oil
- 2 diced yellow onions
- ⅓ cup red curry paste
- 1 cubed butternut squash about 5 cups
- 2 chopped parsnips
- 6 chopped medium carrots
- 2 cups sliced mini sweet peppers
- salt to taste
- 2 (13.5-ounce) cans lite unsweetened coconut milk
- 3 cups cooked white rice
Optional Garnishes
- sliced grape tomatoes
- fresh chopped cilantro
- sliced sweet peppers
- red pepper flakes
Instructions
- In a large dutch oven over medium high heat, heat 2 tablespoons vegetable oil. Add 2 diced yellow onions and cook until fragrant and translucent, about 5 minutes.
- Stir in ⅓ cup red curry paste, 1 cubed butternut squash, 2 chopped parsnips, 6 chopped medium carrots, 2 cups sliced mini sweet peppers and stir to combine. Season with salt to taste. Cook until you can start to smell all the flavors, about 4-5 minutes.
- Stir in 2 (13.5-ounce) cans lite unsweetened coconut milk and bring to a boil. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.
- Serve over 3 cups cooked white rice and top with sliced grape tomatoes, fresh chopped cilantro , and sliced sweet peppers and red pepper flakes to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
