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.
Dinner, Main Course
Curry Recipes, Vegetable Curry
2white or yellow onionsdiced or sliced to your liking
1/3cupred curry paste
1butternut squashcubed (about 5 cups)
2parsnipschopped into bite-sized pieces
6medium carrotschopped into bite-sized pieces
2cupssliced mini sweet peppers
salt to taste
2cans lite coconut milk (unsweetened)13.5 ounces
red pepper flakesoptional
cooked white rice
optional garnishes: sliced grape tomatoesfresh cilantro, more sliced sweet peppers
Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and translucent, about 5 minutes.
Stir in the curry paste, squash, parsnips, peppers, and carrots 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 the coconut milk and bring to a boil. If you want your curry a bit spicy, add a dash of red pepper flakes. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.
Serve over rice and garnish with cherry tomatoes, fresh cilantro, and fresh sweet peppers.
Winter Vegetable Curry
Amount Per Serving
Calories 234Calories from Fat 99
% Daily Value*
Saturated Fat 10g50%
Vitamin A 20328IU407%
Vitamin C 79mg96%
* Percent Daily Values are based on a 2000 calorie diet.