Vegetarian Red Curry
This beautiful dish is a 2.5 remake of a classic that can be quite heavy in calories, most of them coming from high fat Coconut Milk. We have trimmed this down by utilizing our gorgeous Squash sauce as the base that uses a small amount of coconut milk to achieve that silky texture we know and love in curry dishes. But you know, for everything we remove, we need add something in its place. In this case, its garlic, ginger, curry powder and red curry paste. Wow this curry packs a lovely punch!
Vegetarian Red Curry
Vegetarian Red Curry
Serving size 2 C 243 cal Protein: 5g Carbs: 44g Fat: 7gIngredients
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 1 Tbsp Garlic , minced
- 1 Tbsp Ginger , grated
- 3 Tbsp Red Curry Paste
- 1 Tbsp Curry Powder
- ½ Med Cauliflower , chopped
- 1 C Potatoes , diced
- 1 C Carrot , diced
- 1 C Baby Bell Peppers , sliced
- Sea Salt & Pepper
- 3 C Squash Sauce
- 1-2 C Broth
Directions
- Heat oil in Soup Pot over Medium. Heat oil. When hot, add onions – cook until soft. Add Garlic and Ginger – cook until fragrant. Add Curry Paste and Curry Powder – cook until really fragrant.
- Add vegetables – coat well with spices and cook until soft and caramelized. Add salt & pepper to taste.
- Add sauce and broth. Bring to a boil, reduce heat to a simmer, and cook for up to 30 minutes, or until vegetables are fork tender.
- To serve, place spinach in bowl and pour curry over the top.
