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Winter Vegetable Curry

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Becky Hardin
Servings 8 Servings
Print Review
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.
Course Dinner, Main Course
Cuisine American
Keyword Curry Recipes, Vegetable Curry

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

  1. Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and translucent, about 5 minutes.

  2. 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.
  3. 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.
  4. Serve over rice and garnish with cherry tomatoes, fresh cilantro, and fresh sweet peppers.
  5. Enjoy!
Nutrition Facts
Winter Vegetable Curry
Amount Per Serving
Calories 234 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 10g50%
Sodium 122mg5%
Potassium 740mg21%
Carbohydrates 31g10%
Fiber 7g28%
Sugar 10g11%
Protein 3g6%
Vitamin A 20328IU407%
Vitamin C 79mg96%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.