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–+ servings

Winter Vegetable Curry

Becky Hardin
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.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner, Main Course
Cuisine American
Servings 8 Servings
Calories 234 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 white or yellow onions diced or sliced to your liking
  • 1/3 cup red curry paste
  • 1 butternut squash cubed (about 5 cups)
  • 2 parsnips chopped into bite-sized pieces
  • 6 medium carrots chopped into bite-sized pieces
  • 2 cups sliced mini sweet peppers
  • salt to taste
  • 2 cans lite coconut milk (unsweetened) 13.5 ounces
  • red pepper flakes optional
  • cooked white rice
  • optional garnishes: sliced grape tomatoes fresh cilantro, more sliced sweet peppers

Instructions
 

  • 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.
  • Enjoy!

Nutrition

Calories: 234kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 10gSodium: 122mgPotassium: 740mgFiber: 7gSugar: 10gVitamin A: 20328IUVitamin C: 79mgCalcium: 97mgIron: 1mg