Happy New Year and welcome 2017! I spent the holidays in Michigan with my family and, after flying home, the last thing that I wanted to do was cook something for dinner. You know when you start thinking about the takeout you want, and know that you NEED, and then try to convince yourself that you don’t actually need it… yea, thats the worst feeling, and thats where I was last night when I tried to persuade myself that homemade would satisfy the same as ordering something. But I’m on the “New Year, New Me” bandwagon and knew I couldn’t give up on my resolutions already!
I decided that rich, creamy, and delicious Indian food was what I wanted. It sounded so warm and comforting, everything I needed to cheer me up after leaving my family. Saying no to myself on ordering out, I started throwing things together to make an easy vegetarian curry at home. Did I ever deliver! This Thai Red Curry is so simple and full of a variety of amazing vegetables. It is slightly sweet, spicy, and creamy all at once without being heavy at all. The red curry paste gives it a traditional flavor while the coconut milk gives you the indulgent sweetness that everyone wants from Indian takeout. I top my dish with fresh cilantro and green onions for freshness, and a sprinkle of red pepper flakes to give a burst of heat. Served over a bed of jasmine rice, it soaks up all the extra sauce and becomes extra decadent while still being healthy.
And talk about a simple dump meal (this would work great in a crock-pot!) it looks like a lot of ingredients but it is all fresh veggies! Substitute anything you want and this dish is going to taste unbelievable. Butternut Squash, mushrooms, broccoli, make this recipe when you’re trying to clean out your fridge, toss it all together and let it cook! Simple and tasty, a healthy version of takeout that you won’t feel guilty eating in this new year!
Thai Red Curry with Vegetables
- 1 tablespoon of Olive Oil or Coconut Oil
- 1 small white Onion, diced
- 1 medium Sweet Potato, peeled and diced
- 1 tablespoon fresh Ginger, freshly grated (If you are using dried ginger, use a heaping tablespoon)
- 2 Cloves of Garlic, finely minced
- 1 Red Bell Pepper, largely diced
- 1/2 Yellow Bell Pepper, largely diced
- 3 Carrots, peeled and largely diced
- 1 small Zucchini, largely diced
- 1 small Yellow Squash, largely diced
- 1 cup frozen Peas
- 2 tablespoons Thai Red Curry Paste
- 1 can Light Coconut Milk, 14 oz
- 1/2 cup Water
- 1 1/2 teaspoons Brown Sugar
- 1 tablespoon Light Soy Sauce
- 2 teaspoons Rice Vinegar
- 2 tablespoons of Sriracha
- 1 1/2 cups Spinach or Kale, torn
- Salt and Pepper to taste
- Garnish with fresh Cilantro, Green Onion, and Red Pepper Flakes
- Heat oil in a large non-stick skillet, add the onion and sweet potato and cook over low heat until onions are translucent and potato is tender but firm. Add the ginger and garlic and cook until fragrant.
- Add the peppers and carrots, cook until tender. Add the squash, zucchini, and peas and cook until peas are heated through.
- Add the red curry paste and cook on medium for 2 minutes, stirring often.
- Add the coconut milk, water, sugar, rice vinegar, soy sauce, and Sriracha, stir to combine. Bring the mixture to a soft boil and sprinkle your chosen greens over the top.
- Cook until all vegetables are the tenderness you like, between 5 and 10 minutes. Salt and Pepper to taste.