Thai Red Vegetable Curry

🧂 Ingredients

• 2 tablespoons oil
• 1 small white onion

  thinly sliced
• 3 garlic cloves

  minced
• 2 orange

  red, yellow bell peppers, thinly sliced
• 2 carrots

  peeled and sliced on the diagonal (about 1 cup)
• 1 cup chopped cauliflower florets
• 2 1/2-3 tablespoons red curry paste
• 1 can full-fat coconut milk
• 1/2 cup water
• 2 cups spinach leaves
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce*
• 2 teaspoons lime juice
• Fresh cilantro or Thai basil for serving
• Cooked rice

  for serving

Instructions

• 1 Heat the oil in a large saute pan over medium heat. Add the onion and a pinch of
  salt, and cook until just softened about 5 minutes. Add in the garlic and ginger
  and cook for another minute until it is just fragrant.
• 2 Add the bell peppers, carrots, and cauliflower florets. Cook for 8-10 minutes,
  stirring often until the vegetables have softened, making sure they don't stick.
  If they do, add in a little more oil or water.
• 3 Add in the red curry paste, coconut milk and water and stir together until the
  paste is dissolved. Let simmer over medium-low heat for 5 minutes, stirring
  occasionally, until thickened and the vegetables have cooked through.
• 4 Add in the spinach, brown sugar, soy sauce, and lime juice, and cook until the
  spinach has just wilted. Taste, adjust seasonings as desired, and stir in
  cilantro or Thai basil. Serve over warm rice. 

Nutrition Info